Associations between behavioural risk factors and smoking, heavy smoking and future smoking among an Australian population-based sample

Iredale, Jaimi M.; Clare, Philip; Courtney, Ryan J.; Martire, Kristy A.; Bonevski, Billie; Borland, Ron; Siahpush, Mohammad; Mattick, Richard P.

doi:10.1016/j.ypmed.2015.11.020

Cited by 9 publications

(9 citation statements)

References 35 publications

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“…However, heavy smokers tend to have more adverse cardiovascular risk factors than light smokers (such as higher body mass index and central adiposity and poorer diet). 85 86 87 Therefore, light smokers should have characteristics that are more protective against cardiovascular disease, compared with heavier smokers. Adjusting for these other risk factors should attenuate differences in cardiovascular disease risk between light and heavy smokers, not dilute them, such that when these factors are allowed for the estimates of excess risk for one or five cigarettes per day, in relation to 20, should be even larger than when based on all studies together.…”

Section: Discussionmentioning

confidence: 99%

Low cigarette consumption and risk of coronary heart disease and stroke: meta-analysis of 141 cohort studies in 55 study reports

Hackshaw

Morris

Boniface

et al. 2018

BMJ

465

282

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ObjectiveTo use the relation between cigarette consumption and cardiovascular disease to quantify the risk of coronary heart disease and stroke for light smoking (one to five cigarettes/day).DesignSystematic review and meta-analysis.Data sourcesMedline 1946 to May 2015, with manual searches of references.Eligibility criteria for selecting studiesProspective cohort studies with at least 50 events, reporting hazard ratios or relative risks (both hereafter referred to as relative risk) compared with never smokers or age specific incidence in relation to risk of coronary heart disease or stroke.Data extraction/synthesisMOOSE guidelines were followed. For each study, the relative risk was estimated for smoking one, five, or 20 cigarettes per day by using regression modelling between risk and cigarette consumption. Relative risks were adjusted for at least age and often additional confounders. The main measure was the excess relative risk for smoking one cigarette per day (RR1_per_day−1) expressed as a proportion of that for smoking 20 cigarettes per day (RR20_per_day−1), expected to be about 5% assuming a linear relation between risk and consumption (as seen with lung cancer). The relative risks for one, five, and 20 cigarettes per day were also pooled across all studies in a random effects meta-analysis. Separate analyses were done for each combination of sex and disorder.ResultsThe meta-analysis included 55 publications containing 141 cohort studies. Among men, the pooled relative risk for coronary heart disease was 1.48 for smoking one cigarette per day and 2.04 for 20 cigarettes per day, using all studies, but 1.74 and 2.27 among studies in which the relative risk had been adjusted for multiple confounders. Among women, the pooled relative risks were 1.57 and 2.84 for one and 20 cigarettes per day (or 2.19 and 3.95 using relative risks adjusted for multiple factors). Men who smoked one cigarette per day had 46% of the excess relative risk for smoking 20 cigarettes per day (53% using relative risks adjusted for multiple factors), and women had 31% of the excess risk (38% using relative risks adjusted for multiple factors). For stroke, the pooled relative risks for men were 1.25 and 1.64 for smoking one or 20 cigarettes per day (1.30 and 1.56 using relative risks adjusted for multiple factors). In women, the pooled relative risks were 1.31 and 2.16 for smoking one or 20 cigarettes per day (1.46 and 2.42 using relative risks adjusted for multiple factors). The excess risk for stroke associated with one cigarette per day (in relation to 20 cigarettes per day) was 41% for men and 34% for women (or 64% and 36% using relative risks adjusted for multiple factors). Relative risks were generally higher among women than men.ConclusionsSmoking only about one cigarette per day carries a risk of developing coronary heart disease and stroke much greater than expected: around half that for people who smoke 20 per day. No safe level of smoking exists for cardiovascular disease. Smokers should aim to quit instead of cutting...

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Section: Discussionmentioning

confidence: 99%

Low cigarette consumption and risk of coronary heart disease and stroke: meta-analysis of 141 cohort studies in 55 study reports

Hackshaw

Morris

Boniface

et al. 2018

BMJ

465

282

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“…Previously, the relation between individual specific essential nutrients (macro and micronutrients) and food intake, including tobacco smoking status, have been described in the literature [10, 14]. However, the relationship between tobacco smoking and overall diet quality are rare.…”

Section: Introductionmentioning

confidence: 99%

Association of Smoking-Related Knowledge, Attitude, and Practices (KAP) with Nutritional Status and Diet Quality: A Cross-Sectional Study in China

Haq

Liu²,

Liu³

et al. 2019

BioMed Research International

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Background. Smoking is the second leading cause of death. Limited studies are available about smoking and overall diet quality. The current study was aimed at finding an association of s-KAP (smoking-related knowledge, attitude, and practices) with nutritional status and diet quality. Methodology. The current study was a cross-sectional community-based study conducted in Jurong city, China. Validated questionnaires were used for the collection of data regarding s-KAP and dietary intake. Correlation and multivariate linear regression analysis were used for the association of s-KAP scores with diet quality scores and nutritional status. Results. The total numbers of participants were 7998 with a mean age of 59.3±11.4 years, including 38.5% males and 41.5% females. s-KAP scores were categorized into two groups, i.e., High s-KAP group and low s-KAP group. The High s-KAP group had significantly higher (P<0.05) diet scores and BMI but lower (P<0.05) WC (waist circumference) and WHR (waist to hip ratio) than the Low s-KAP group. Independent positive association (P<0.05) of s-KAP scores with diet scores was observed after the adjustment for age, gender, physical activity, alcohol consumptions, monthly income, and anthropometric measures (BMI, WC, and WHR). Similarly, smoking was positively associated (P<0.05) with diet scores after adjustment for covariates. Conclusion. In conclusion, the higher s-KAP scores indicated more knowledge regarding the harmful consequences of the smoking outcomes, positive attitude, less smoking practices, and having a good plan to quit smoking. Individuals with high s-KAP scores had good diet quality and lower adiposity measures. Furthermore, s-KAP scores and smoking status were having an independent positive association with diet scores.

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“…Чрезвычайно интересным выглядят данные исследования, проведенного в Австралии, демонстрирующего позитивное влияние своевременной коррекции характера питания и увеличение доли потребляемых овощей и фруктов. Лица, которые отказались от курения, смогли удержаться от попыток вновь закурить, если увеличивали потребление овощей и фруктов [13].…”

Section: Discussionunclassified

Smoking Status and Nutrition Type of Adult Population: Variety of Meals. Results From the Esse-Rf Study

Карамнова¹,

Shalnova²,

Деев³

et al. 2018

Russ J Cardiol

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Smoking influences nutrition type and food-related behavior of the smokers.Aim. To evaluate the specifics of adult population of Russian Federation nutrition type according to smoking status.Material and methods. Analysis was done on the representative selection of nonorganized male and female population, age 25-64 y. o. (n=22258, of those males 8519, females 13698) from 13 regions of Russia. Response about 80%. Nutrition character was assessed by the rates of food items consumption with quantitative assessment in several units. Smoking status was assessed with questionnaire with selection to the groups: non-smokers, past smokers, current smokers.Results. Most prominent differences were found on the intake of fresh vegetables and fruits, of curd, cheese, red meat, sausages, pastry and behavior of adding salt to cooked meals. In comparison with the smokers, non-smokers do more often take curd — by 38%, vegetables and fruits — by 30%, and rarer — red meat, by 25%, and sausages, by 21%; they add salt rarer — by 26%. However, pastry and sweets they eat more commonly, by 19%. With the quittance from smoking, there is increase of curd in the meals by 20%, fresh fruits and vegetables by 19%, and decrease of adding salt behavior by 26%, as by 17% — consumption of sausages and by 11% — high fat dairy (sour cream and cream). Sweets and pastry are consumed only 8% more, that distinguishes the model as healthier and more protective against NCD.Conclusion. Smoking influences negatively food related behavior, shaping the character of nutrition with higher intake of meat and sausages, saltings and adding salt behavior, lower consumption of vegetables and fruits, that should be considered in prevention events.

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Associations between behavioural risk factors and smoking, heavy smoking and future smoking among an Australian population-based sample

Cited by 9 publications

References 35 publications

Low cigarette consumption and risk of coronary heart disease and stroke: meta-analysis of 141 cohort studies in 55 study reports

Low cigarette consumption and risk of coronary heart disease and stroke: meta-analysis of 141 cohort studies in 55 study reports

Association of Smoking-Related Knowledge, Attitude, and Practices (KAP) with Nutritional Status and Diet Quality: A Cross-Sectional Study in China

Smoking Status and Nutrition Type of Adult Population: Variety of Meals. Results From the Esse-Rf Study

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