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Dietary change after smoking cessation: A prospective study

Published online by Cambridge University Press:  09 March 2007

R. L. Thompson ,
S. D. M. Pyke ,
E. A. Scott ,
S. G. Thompson  and
D. A. Wood
R. L. Thompson
Affiliation:
Preventive Cardiology, Department of Medicine, University of Southampton, Royal South Hants Hospital, Southampton, SO9 4PE
S. D. M. Pyke
Affiliation:
Medical Statistics Unit, London School of Hygiene and Tropical Medicine, University of London, London, WC1E 7HT
E. A. Scott
Affiliation:
Preventive Cardiology, Department of Medicine, University of Southampton, Royal South Hants Hospital, Southampton, SO9 4PE
S. G. Thompson
Affiliation:
Medical Statistics Unit, London School of Hygiene and Tropical Medicine, University of London, London, WC1E 7HT
D. A. Wood
Affiliation:
Clinical Epidemiology, National Heart and Lung Institute, University of London, London, SW3 6LY
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Abstract

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A population sample of 375 men and women cigarette smokers were recruited to take part in a prospective study of smoking cessation to test the hypothesis that stopping smoking is associated with an increased consumption of the essential fatty acid linoleic acid, which explains the concomitant reduction in risk of coronary heart disease. Diet was assessed using a 10 d weighed record in 301 smokers at baseline, 153 at 4-month follow-up, of whom twenty-six had quit smoking, and 122 at 1-year follow-up, of whom twenty had quit. Compared with continuing smokers, those who had quit at the 4-month follow-up (mean 10 and 13 weeks for men and women respectively) had statistically significant increases in body weight (5%), energy intake (13%), total dietary fat (24 %), all specific types of dietary fat (26% polyunsaturated fat, 26% linoleic acid, 30% eicosapentaenoic acid, 23% monounsaturated fat and 22% saturated fat) and vitamin E intake (19%). The foods which appeared to contribute to increases in energy and fat intakes at the 4-month follow-up were vegetable oils and polyunsaturated margarines, processed meats and meat pies. By follow-up at 1 year (mean time since quitting 31 and 41 weeks for men and women respectively) there were no detectable differences in energy and total fat intakes. However, intakes of eicosapentaenoic acid and pteroylglutamate (folate) were statistically significantly higher in the quitters compared with the continuing smokers (37% for eicosapentaenoic acid and 16% for folate). We conclude that the short-term increase in dietary intake of linoleic acid, which is not sustained by 1 year, cannot explain the reduction in risk of coronary disease following smoking cessation.

Keywords

CHD riskLinoleic acid intakeSmoking
Type
Diet and smoking
Information
British Journal of Nutrition , Volume 74 , Issue 1 , July 1995 , pp. 27 - 38
Copyright
Copyright © The Nutrition Society 1995

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