Skip to main content

Table 3 Dietary intake during the seven days prior to providing blood sample for smokers and nonsmokers.

From: Decreased blood antioxidant capacity and increased lipid peroxidation in young cigarette smokers compared to nonsmokers: Impact of dietary intake

Participants Kcal Protein Carbohydrate Fat Vitamin C Vitamin E Vitamin A Iron
Smokers 1850 ± 666 65 ± 20
(18 ± 8)
242 ± 85
(51 ± 8)
66 ± 28
(31 ± 4)
37 ± 20 4 ± 2 667 ± 387 14 ± 5
Nonsmokers 1643 ± 302 61 ± 19
(15 ± 4)
214 ± 55
(52 ± 10)
60 ± 20
(33 ± 8)
54 ± 47 5 ± 3 499 ± 548 12 ± 7
  1. Note: Data are mean ± SD. Gram quantities for each macronutrient are provided with corresponding percentages in parentheses. Vitamin C, vitamin E, and iron values are provided in mg; vitamin A values are provided in retinol equivalents. No statistical differences were noted between groups for any measured variable shown above or for any of the B vitamins, vitamin D, calcium, sodium, potassium, phosphorous, or zinc (p > 0.05).