Subar A F, Harlan L C, Mattson M E
National Cancer Institute, Division of Cancer Prevention and Control, National Institutes of Health, Bethesda, MD 20892.
Am J Public Health. 1990 Nov;80(11):1323-9. doi: 10.2105/ajph.80.11.1323.
Data from the Second National Health and Nutrition Examination Survey were analyzed to determine food and nutrient intake differences between current smokers (also categorized as light, moderate, and heavy smokers) and non-smokers. Smokers in several age-race-sex categories have lower intakes of vitamin C, folate, fiber, and vitamin A than non-smokers, and intake tended to decrease as cigarette consumption increased, particularly for vitamin C, fiber, and folate. Smokers were less likely to have consumed vegetables, fruits (particularly fruits and vegetables high in vitamins C and A), high fiber grains, low fat milk, and vitamin and mineral supplements than non-smokers. A negative linear trend was found between smoking intensity and intake of several categories of fruits and vegetables. These data suggest that the high cancer risk associated with smoking is compounded by somewhat lower intake of nutrients and foods which are thought to be cancer protective.
对第二次全国健康与营养检查调查的数据进行了分析，以确定当前吸烟者（也分为轻度、中度和重度吸烟者）与非吸烟者之间的食物和营养摄入差异。几个年龄-种族-性别类别的吸烟者比非吸烟者摄入的维生素C、叶酸、纤维和维生素A更少，并且随着香烟消费量的增加，摄入量往往会减少，尤其是维生素C、纤维和叶酸。与非吸烟者相比，吸烟者食用蔬菜、水果（特别是富含维生素C和A的水果和蔬菜）、高纤维谷物、低脂牛奶以及维生素和矿物质补充剂的可能性更小。在吸烟强度与几类水果和蔬菜的摄入量之间发现了负线性趋势。这些数据表明，与吸烟相关的高癌症风险因被认为具有抗癌作用的营养素和食物摄入量略低而加剧。
