Nutrient Intake and Risk of Metabolic Syndrome in Male Smokers.
- Author:
Myeong Ok KIM
1
;
Hye Jin LEE
;
Eunju PARK
;
Kyung Hea LEE
Author Information
1. Department of Food and Nutrition, Changwon National University, Changwon, Korea. khl@changwon.ac.kr
- Publication Type:Original Article
- Keywords:
male smoker;
anthropometric assessment;
dietary intake;
blood pressure;
metabolic syndrome
- MeSH:
Adipose Tissue;
Blood Glucose;
Blood Pressure;
Body Mass Index;
Calcium;
Fasting;
Folic Acid;
Humans;
Hypertension;
Male;
Reference Values;
Riboflavin;
Risk Factors;
Smoke;
Smoking;
Tobacco Products;
Waist Circumference
- From:Korean Journal of Community Nutrition
2010;15(6):783-795
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was intended to investigate the risk of metabolic syndrome (MS) in healthy 92 male smokers (mean age: 44.4 +/- 7.8 yrs). We investigated the anthropometric assessment and dietary intake survey for 2 days by 24-recall method, also blood pressure and serum lipids were measured. The average numbers of cigarettes smoking a day were 21.3/d, smoking duration were 21.5 years. The proportion of fat energy was 24.9% and intakes of vitamin B2, folate, calcium, potassum and fiber were lower than KDRI. The body mass index (BMI) and body fat % were 24.8, 23.9% respectively. The systolic (134.1 +/- 1.4 mmHg) and the diastolic blood (87.9 +/- 1.1 mmHg) pressure were in borderline hypertension. Among biochemical parameters, TG (173.6 +/- 9.4 mg/dL) and fasting blood glucose (109.0 +/- 2.4 mg/dL) levels were out of normal values. The most occurred problem among the risk factors related to MS was the borderline hypertension (63%) in subjects. Regarding the correlations of anthropometric data with biochemical factors, TG was significantly correlated with the BMI, body fat % and waist circumference. Smoking years showed positive correlation with AI. These results suggest that the smoking habit has significant relations with the risk factors of MS. Therefore, quitting is necessary to prevent MS, and nutrition education and dietary management program are required to prevent the degenerative disease.
