ISSN:
1745-459X
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Chemie und Pharmazie
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Smokeless tobacco and nontobacco users differed for certain concentrations of perceived intensities of the four solutions – significantly for sweet (P ≤ 0.008) and salty (P = 0.001). Sensitivity to salty (P = 0.02) and bitter (P = 0.11) solutions decreased with increasing hours of exposure to smokeless tobacco. Smokeless tobacco and nontobacco users rated fruits and vegetables for preference and the four taste senses differently, with a decreasing trend for sweet tastes in smokeless tobacco users with increasing hours of exposure to smokeless tobacco. Smokeless tobacco users consumed more total fat (P = 0.06) and fat per 1000 kcal (P = 0.13) than nontobacco users. Higher intakes of total fat (P = 0.005), total fat per 1000 kcal (P = 0.18), total sodium (P = 0.03) and total Vitamin E (P = 0.06) were found with increasing hours of exposure to smokeless tobacco. Although fruit and vegetable intakes did not differ between smokeless tobacco and nontobacco users, both groups should increase their consumption of fruits and vegetables.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1745-459X.2005.00022.x
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