Food habits, blood lipid levels and antioxidant status of young adults smokers and non-smokers

• Autor(a) principal: da Silva BATISTA, Ellencristina
• Data de Publicação: 2023
• Outros Autores: SABARENSE, Céphora Maria, PRIORE, Silvia Eloiza, Diniz ROSA, Damiana, MONTEZANO, Izabela Maria, Gouveia PELUZIO, Maria do Carmo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9489
• topic: Antioxidants; Food consumption; Lipids; Smoking; Antioxidantes; Consumo de alimentos; Lipídeos; Tabagismo

ObjectiveThe objective was to evaluate the food habits, blood lipid levels and antioxidant status of young adult smokers and non smokers. MethodsThis cross-sectional study divided 68 individuals aged 18 to 26 years, matched for age and sex, into two groups: smokers (n=34) and non-smokers (n=34). The individuals, selected from schools in Viçosa (MG), were asked about smoking status, consumption of alcoholic beverages and physical activity levels. Nicotine dependence was also estimated. The Food Frequency Questionnaire was used to assess food habits. Serum levels of lipids, malondialdehyde, vitamin E and vitamin C were measured. ResultsThe smokers started smoking early, regardless of sex. The smokers were further stratified into two groups: light smokers (58.8%) and heavy smokers (41.2%). Smokers had inadequate food habits and consumed alcoholic beverages frequently. According to the International Physical Activity Questionnaire, 69% of the smokers were active and 27.6% were very active. There was no significant difference between the serum lipid levels of smokers and non-smokers. In women, there was a positive correlation between the number of cigarettes smoked per day and serum triglyceride levels (r=0.824, p=0.0001) and number of years smoking and total cholesterol levels (r=0.523, p=0.031). Smokers had lower vitamin E and C serum concentrations (p=0.002 and p<0.001, respectively) and the concentration of plasma malondialdehyde correlated with the number of years smoking (r=0.352 and p=0.041). ConclusionThe group of smokers presented inadequate food habits, consuming alcoholic beverages frequently and high-fat foods. Plasma malondialdehyde levels were positively correlated with the number of years smoking but not with the number of cigarettes smoked per day.