title: Differences in dietary patterns of nonsmoking adults married to smokers vs. nonsmokers.
abstract: OBJECTIVE
  To compare dietary intakes of nonsmoking adults married to smokers or nonsmokers.
  
  
  METHODS
  Respondents to the U.S. Department of Agriculture's Continuing Survey of Food Intakes by Individuals (CSFII), 1994 to 1996 (response rate = 76.1% for 2 days of dietary intake). Nonsmoking adults aged 18 and older were grouped according to the smoking status of their spouse.
  
  
  METHODS
  In-home interviews in all 50 states and Washington, D.C.
  
  
  METHODS
  The selected sample included 757 men and 754 women who were married to nonsmokers, and 197 men and 262 women who were married to smokers.
  
  
  METHODS
  Selected demographic variables, food group servings, food energy, and densities of selected nutrients were compared using chi 2 and analysis of covariance.
  
  
  RESULTS
  Men and women married to smokers had greater (p < or = .025) energy-adjusted intakes of total and saturated fat but significantly lower (p < or = .05) energy-adjusted intakes of fiber and vitamin A. Men married to smokers consumed significantly more (p < .025) energy-adjusted cholesterol and ethanol but significantly less calcium (p = .026); women married to smokers consumed significantly less (p = .014) energy-adjusted folate. Men married to smokers consumed significantly more (p < or = .05) alcoholic beverages, coffee, and soft drinks; women married to smokers consumed significantly less water (p = .014) but more cheese and table sweeteners (p < or = .05).
  
  
  CONCLUSIONS
  Nonsmoking men and women who were married to smokers had compromised dietary intakes. Nonsmoking men whose wives smoked, in particular, had unhealthy diets due to elevated intakes of fat and cholesterol and low intakes of vitamin A, calcium, and fiber. Health professionals should continue to provide tobacco cessation instruction and dietary guidance, but also be aware of at-risk patients' immediate family members who likely share an increased risk of disease because of poor diet quality and exposure to environmental tobacco smoke.
authors.affiliation: Department of Nutrition at Arizona State University, 7001 E. Williams Field Road, Mesa, AZ 85212, USA.
authors.forename: J S
authors.initials: JS
authors.lastname: Hampl
authors.forename: C A
authors.initials: CA
authors.lastname: Taylor
authors.forename: C L
authors.initials: CL
authors.lastname: Booth
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D003710:Demography; D004032:Diet / Q000009:adverse effects / Q000145:classification*; D005260:Female; D005502:Food / Q000145:classification; D005518:Food Preferences; D006801:Humans; D007407:Interviews as Topic; D008297:Male; D008875:Middle Aged; D015596:Nutrition Assessment; D018454:Spouses; D011795:Surveys and Questionnaires; D014028:Tobacco Smoke Pollution; D014481:United States
chemical_list: D014028:Tobacco Smoke Pollution