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The association of smoking with different eating and dietary behaviours: A cross‐sectional analysis of 80 296 United Kingdom adults.

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Title: The association of smoking with different eating and dietary behaviours: A cross‐sectional analysis of 80 296 United Kingdom adults.
Authors: Alruwaili, Arwa, King, James A., Deighton, Kevin, Kelly, Benjamin M., Liao, Zhining, Innes, Aidan, Henson, Joseph, Yates, Thomas, Johnson, William, Thivel, David, Metz, Lore, Thackray, Alice E., Tolfrey, Keith, Stensel, David J., Willis, Scott A.
Source: Addiction; Oct2024, Vol. 119 Issue 10, p1737-1750, 14p
Subject Terms: RISK assessment, CROSS-sectional method, FOOD consumption, DIETARY sucrose, RESEARCH funding, SMOKING, SEX distribution, SOCIOECONOMIC factors, AGE distribution, EATING disorders, ODDS ratio, DIETARY sodium, HYPERPHAGIA, FOOD habits, SNACK foods, HEALTH behavior, FOOD preferences, NUTRITION
Geographic Terms: UNITED Kingdom
Abstract: Background and aims: Smokers typically have a lower body mass index (BMI) than non‐smokers, while smoking cessation is associated with weight gain. In pre‐clinical research, nicotine in tobacco smoking suppresses appetite and influences subsequent eating behaviour; however, this relationship is unclear in humans. This study measured the associations of smoking with different eating and dietary behaviours. Design: A cross‐sectional analysis of data from health assessments conducted between 2004 and 2022. Setting: An independent healthcare‐based charity within the United Kingdom. Participants: A total of 80 296 men and women (mean ± standard deviation [SD]: age, 43.0 ± 10.4 years; BMI, 25.7 ± 4.2 kg/m2; 62.5% male) stratified into two groups based on their status as a smoker (n = 6042; 7.5%) or non‐smoker (n = 74 254; 92.5%). Measurements Smoking status (self‐report) was the main exposure, while the primary outcomes were selected eating and dietary behaviours. Age, sex and socioeconomic status (index of multiple deprivation [IMD]) were included as covariates and interaction terms, while moderate‐to‐vigorous exercise and sleep quality were included as covariates only. Findings Smokers had lower odds of snacking between meals and eating food as a reward or out of boredom versus non‐smokers (all odds ratio [OR] ≤ 0.82; P < 0.001). Furthermore, smokers had higher odds of skipping meals, going more than 3 h without food, adding salt and sugar to their food, overeating and finding it hard to leave something on their plate versus non‐smokers (all OR ≥ 1.06; P ≤ 0.030). Additionally, compared with non‐smokers, smoking was associated with eating fried food more times per week (rate ratio [RR] = 1.08; P < 0.001), eating fewer meals per day, eating sweet foods between meals and eating dessert on fewer days per week (all RR ≤ 0.93; P < 0.001). Several of these relationships were modified by age, sex and IMD. Conclusions: Smoking appears to be associated with eating and dietary behaviours consistent with inhibited food intake, low diet quality and altered food preference. Several of these relationships are moderated by age, sex and socioeconomic status. [ABSTRACT FROM AUTHOR]
Copyright of Addiction is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: The association of smoking with different eating and dietary behaviours: A cross‐sectional analysis of 80 296 United Kingdom adults.
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– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Background and aims: Smokers typically have a lower body mass index (BMI) than non‐smokers, while smoking cessation is associated with weight gain. In pre‐clinical research, nicotine in tobacco smoking suppresses appetite and influences subsequent eating behaviour; however, this relationship is unclear in humans. This study measured the associations of smoking with different eating and dietary behaviours. Design: A cross‐sectional analysis of data from health assessments conducted between 2004 and 2022. Setting: An independent healthcare‐based charity within the United Kingdom. Participants: A total of 80 296 men and women (mean &#177; standard deviation [SD]: age, 43.0 &#177; 10.4 years; BMI, 25.7 &#177; 4.2 kg/m2; 62.5% male) stratified into two groups based on their status as a smoker (n = 6042; 7.5%) or non‐smoker (n = 74 254; 92.5%). Measurements Smoking status (self‐report) was the main exposure, while the primary outcomes were selected eating and dietary behaviours. Age, sex and socioeconomic status (index of multiple deprivation [IMD]) were included as covariates and interaction terms, while moderate‐to‐vigorous exercise and sleep quality were included as covariates only. Findings Smokers had lower odds of snacking between meals and eating food as a reward or out of boredom versus non‐smokers (all odds ratio [OR] ≤ 0.82; P &lt; 0.001). Furthermore, smokers had higher odds of skipping meals, going more than 3 h without food, adding salt and sugar to their food, overeating and finding it hard to leave something on their plate versus non‐smokers (all OR ≥ 1.06; P ≤ 0.030). Additionally, compared with non‐smokers, smoking was associated with eating fried food more times per week (rate ratio [RR] = 1.08; P &lt; 0.001), eating fewer meals per day, eating sweet foods between meals and eating dessert on fewer days per week (all RR ≤ 0.93; P &lt; 0.001). Several of these relationships were modified by age, sex and IMD. Conclusions: Smoking appears to be associated with eating and dietary behaviours consistent with inhibited food intake, low diet quality and altered food preference. Several of these relationships are moderated by age, sex and socioeconomic status. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Addiction is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder&#39;s express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Value: 10.1111/add.16584
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        Text: English
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        Type: general
      – SubjectFull: RISK assessment
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      – SubjectFull: CROSS-sectional method
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      – SubjectFull: SMOKING
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      – SubjectFull: EATING disorders
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