Less Healthy Dietary Pattern is Associated with Smoking in Korean Men According to Nationally Representative Data.
10.3346/jkms.2013.28.6.869
- Author:
Sang Yeon SUH
1
;
Ju Hyun LEE
;
Sang Shin PARK
;
Ah Ram SEO
;
Hong Yup AHN
;
Woo Kyung BAE
;
Yong Joo LEE
;
Eunji YIM
Author Information
1. Department of Medicine, Dongguk University, Seoul, Korea. lisasuhmd@hotmail.com
- Publication Type:Original Article
- Keywords:
Dietary Patterns;
Smoking;
Korean;
KNHANES
- MeSH:
Adult;
Asian Continental Ancestry Group;
Body Mass Index;
Carbohydrates;
Diet/*statistics & numerical data;
Dyslipidemias/epidemiology;
Energy Intake;
Food Habits;
Fruit;
Humans;
Male;
Meat;
Middle Aged;
Nutrition Surveys;
Odds Ratio;
Republic of Korea/epidemiology;
Seafood;
*Smoking;
Vegetables
- From:Journal of Korean Medical Science
2013;28(6):869-875
- CountryRepublic of Korea
- Language:English
-
Abstract:
The relationship between smoking and nutrient intake has been widely investigated in several countries. However, Korea presents a population with a smoking rate of approximately 50% and dietary consumption of unique foods. Thus, the aim of this study was to evaluate the association of dietary patterns with smoking in Korean men using a nationally representative sample. The study subjects were comprised of 4,851 Korean men over 19 yr of age who participated in the fourth Korean National Health and Nutrition Examination Survey. Dietary data were assessed by the 24-hr recall method. The smoking group comprised 2,136 men (46.6%). Five dietary patterns were derived using factor analysis: 'sugar & fat', 'vegetables & seafood', 'meat & drinks', 'grains & eggs', and 'potatoes, fruits and dairy products.' Current smokers showed a more significant 'sugar & fat' pattern (P = 0.001) while significantly less of the 'vegetables & seafood' and 'potatoes, fruits and dairy products' patterns (P = 0.011, P < 0.001, respectively). As found in similar results from Western studies, Korean male smokers showed less healthy dietary patterns than nonsmokers. Thus, the result of this study underlines the need for health professionals to also provide advice on dietary patterns when counseling patients on smoking cessation.
