TY - JOUR
T1 - Examining the Association between Cigarette Smoking Quantity and Subjective Salt Taste Preference and Salt-Related Eating Behavior
AU - Ma, Jian
AU - Lee, Yeon Kyung
N1 - Publisher Copyright:
© 2023 The Korean Academy of Family Medicine This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. All Rights Reserved.
PY - 2023
Y1 - 2023
N2 - Background: Smoking can reduce taste sensitivity, the ability to sense various tastes, and diet quality and can increase the incidence of diseases such as hypertension. This study aimed to analyze the association between the smoking amount, subjective salt preference, and salt-related eating behaviors. Methods: Data of more than 16 million individuals from the Korean Community Health Survey were used. Forest plots were drawn to compare the cumulative odds ratios of salt taste preference and salt-related eating behaviors, adjusted for sex, age, body mass index, education level, household income, marital status, and drinking status at various smoking levels. Results: Subjective salt preference and salt-related eating behaviors increased with smoking amount; the adjusted odds ratios (AORs) for smoking >20 cigarettes were higher than those for smoking <20 cigarettes. For daily smokers, the AOR was 1.27 (95% confidence interval [CI], 1.22-1.31) for 1-5 cigarettes per day and 1.68 (95% CI, 1.65-1.71) for 16-20 cigarettes per day (P<0.001). Smokers were more likely to have more frequent salt-related eating behaviors than nonsmokers. Conclusion: The subjective salt preference of smokers was higher than that of nonsmokers. Additionally, smokers used salt or soy sauce and dipped fried food in soy sauce more frequently than nonsmokers, which was also related to smoking amount.
AB - Background: Smoking can reduce taste sensitivity, the ability to sense various tastes, and diet quality and can increase the incidence of diseases such as hypertension. This study aimed to analyze the association between the smoking amount, subjective salt preference, and salt-related eating behaviors. Methods: Data of more than 16 million individuals from the Korean Community Health Survey were used. Forest plots were drawn to compare the cumulative odds ratios of salt taste preference and salt-related eating behaviors, adjusted for sex, age, body mass index, education level, household income, marital status, and drinking status at various smoking levels. Results: Subjective salt preference and salt-related eating behaviors increased with smoking amount; the adjusted odds ratios (AORs) for smoking >20 cigarettes were higher than those for smoking <20 cigarettes. For daily smokers, the AOR was 1.27 (95% confidence interval [CI], 1.22-1.31) for 1-5 cigarettes per day and 1.68 (95% CI, 1.65-1.71) for 16-20 cigarettes per day (P<0.001). Smokers were more likely to have more frequent salt-related eating behaviors than nonsmokers. Conclusion: The subjective salt preference of smokers was higher than that of nonsmokers. Additionally, smokers used salt or soy sauce and dipped fried food in soy sauce more frequently than nonsmokers, which was also related to smoking amount.
KW - Cigarette Smoking
KW - Food Preferences
KW - Sodium
KW - Taste
UR - http://www.scopus.com/inward/record.url?scp=85178292586&partnerID=8YFLogxK
U2 - 10.4082/kjfm.23.0027
DO - 10.4082/kjfm.23.0027
M3 - Article
AN - SCOPUS:85178292586
SN - 2005-6443
VL - 44
SP - 335
EP - 341
JO - Korean Journal of Family Medicine
JF - Korean Journal of Family Medicine
IS - 6
ER -