Comparison of Some Dietary Habits of Smokers and Non‐smokers

Abstract

Summary Some aspects of the dietary habits of smokers and non‐smokers have been compared in a random sample of 9003 British adults. Comparisons were made of those consuming breakfast with those not taking breakfast, of those usually eating ‘brown’ with those usually eating white bread, of those ‘frequently’ with those ‘infrequently’ eating fresh fruit and of those ‘frequently’ with those ‘infrequently’ eating fried foods. Smokers were less likely to eat breakfast (p<0.001), ‘brown’ bread (p<0.001), and fresh fruit ‘frequently’ (p<0.001) and more likely to consume fried foods ‘frequently’ (p<0.001). Smoking remained a highly significant predictor of dietary habits even after the effects of social class, age and sex had been accounted for. Dietary habits were related to the amount smoked with the heavy smokers (more than 15 cigarettes per day) less likely than the light smokers to eat breakfast or ‘brown’ bread and consume fresh fruit ‘frequently’ or fried foods ‘infrequently’.