Exercise Training Attenuates Cardiac Vulnerability and Promotes Cardiac Resistance to Isoproterenol-Induced Injury Following Hookah Smoke Inhalation in Male Rats: Role of Klotho and Sirtuins

Alavi, Samaneh Sadat; Joukar, Siyavash; Rostamzadeh, Farzaneh; Najafipour, Hamid; Darvishzadeh-Mahani, Fatemeh; Mortezaeizade, Abbas

doi:10.1007/s12012-022-09733-x

Cited by 4 publications

(1 citation statement)

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“…Evidence suggests that smokers with poorer nutritional status have a twofold higher risk of developing CVDs 12 , 13 . Smokers often adopt unhealthy dietary habits, like lower intake of fruits and vegetables and higher consumption of fats and alcohol 14 , 15 . The mutually influencing disease-causing mechanisms common to both smoking and poor diet quality can interact progressively, indicating the higher potential risk of NCDs over time 16 .…”

Section: Introductionmentioning

confidence: 99%

The interaction between diet quality and cigarette smoking on the incidence of hypertension, stroke, cardiovascular diseases, and all-cause mortality

Norouzzadeh,

Teymoori,

Farhadnejad

et al. 2024

Sci Rep

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This study aimed to examine the interaction between diet quality indices (DQIs) and smoking on the incidence of hypertension (HTN), stroke, cardiovascular diseases, and all-cause mortality. We prospectively followed 5720 participants and collected dietary data via a validated food frequency questionnaire to calculate DQI-international (DQI-I) and DQI-revised (DQI-R). Considering an interaction analysis, we classified participants based on diet quality (median: higher/lower) and smoking status. Over 9 years of follow-up, higher diet quality scores were associated with a lower risk of stroke and mortality. While current smokers had a higher risk of stroke and mortality but had a lower risk of developing HTN. Compared to the current smokers with lower diet quality, nonsmokers with higher diet quality according to the DQI-I [HR 0.24; 95% CI (0.08, 0.66)], and DQI-R [HR 0.20; 95% CI (0.07, 0.57)] had a lower risk of stroke. Moreover, the lower risk of mortality was more evident in nonsmokers with higher DQI-I [HR 0.40; 95% CI (0.22–0.75)] and DQI-R scores [HR 0.34; 95% CI (0.18–0.63)] compared to nonsmokers with lower diet quality. While higher DQI-I and DQI-R scores were associated with a lower risk of stroke and mortality, this beneficial effect may be negated by smoking.

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