Craving and Food Choices in Patients Under Treatment for Smoking Cessation

Aline Silva de Aguiar Nemer ； Marcela Melquíades de Melo ； Sheila Cristina Potente Dutra Luquetti ； Ana Lúcia de Almeida Vargas ； Gláucia Renata Sousa Rodrigues ； Maria Alvim Leite ； Maíra Barros Louro

《International Journal of Food Science, Nutrition and Dietetics (IJFS)》 2卷3期 (2013/04) Pp. 35-39

並列摘要

Introduction: The fissure, described as a strong desire to use the substance, and fear of weight gain affect the motivation of the individual to quit smoking. Aims: The aim of this study was to evaluate the influence of abstinence and craving in food choices and nutritional status (NS) of patients after one month of treatment for smoking cessation. Methods: Longitudinal study where we applied questionnaires to asses craving, dependence, alcohol consumption and food intake to decrease craving. The NS was assessed by BMI, waist circumference (WC) and abdominal circumference (AC). Evaluations were performed at baseline and after one month of treatment. Results: Among 23 participants who started treatment, 17 completed one month follow-up with 41.2% (n=7) abstinent. After a month of treatment, the craving was lower among those abstinent compared to smokers. The most consumed foods to reduce the craving were, firstly, fruits followed by coffee, water and candies. Most subjects presented overweight (mean BMI 27.9±6.9 kg/m^²), and increased cardiovascular risk (WC: 89.0±14.2; AC: 96.4±15.0). After one month of monitoring, these parameters have not changed significantly. Reducing cravings and maintenance anthropometric parameters are aspects that can positively influence in the treatment success. Conclusion: Smokers in treatment for one month for smoking cessation showed a decrease in nicotine craving. Abstinence did not change the anthropometric parameters. The fruits were the most consumed foods to reduce the craving.

並列關鍵字

Smoking ； Dependency ； Food ； Nutritional Status ； Tobacco Use Cessation