The quality of the nutrition in smokers.

OBJECTIVES Approximately 30% of the adult Czech population smokes. Previous studies of smokers have documented diet sufficient in energy, but inadequate intake of dietary fibre, vitamins A, E, calcium and proteins. DESIGN Nutrition was assessed between the groups of the probands (over 18 years aged, 667 smokers, 1044 nonsmokers, 428 past smokers) from 1% random sample of the Czech population. All volunteers completed a one day dietary recall after instruction from a nutrition expert. The dietary recall calculated energy, proteins, fats, vitamins C and E, cholesterol, fibre, calcium and iron intake using the Nutridan programme. RESULTS Smokers had higher consumption of animal (p=0.0034), and total fat (p=0.0315), cholesterol (p=0.005), and lower intake of vitamin E (p=0.004) than nonsmokers. No other differences were found. The differences between past smokers and other groups were insignificant. CONCLUSION The smokers consumed more total and animal fat, cholesterol and less of vitamin E than nonsmokers.