EFFECT OF DIETARY FAT ON OBESITY AND METABOLIC SYNDROME IN SMOKERS: A CROSS-SECTIONAL STUDY

Aim: To investigate the relationship between dietary fat content and adiposity and markers of metabolic syndrome in smokers and non-smokers. Methods: 211 participants were enrolled and anthropometric measures were recorded. Food consumption was assessed through the 24-hour dietary recall method and the amount of fat consumed by a single dietician is calculated as a low-fat diet and high-fat diet. Results: Smokers with high-fat diets were younger than those with low-fat diets (p < 0.001). When the WHR of the smokers was compared, it was found that it was higher among women with a low-fat diet compared to other groups (p = 0.03). Fasting blood sugar, Hs-CRP, and systolic blood pressure was lower in patients with a high-fat diet compared to smokers with a low-fat diet (p = 0.01, p = 0.02, p = 0.03, respectively) In our study, smoking was associated with an increased risk of dyslipidaemia (Risk Ratio = 2.76 (CI 95% 1.23, 6.56), p = 0.01). Smoking and a high-fat diet decreased the risk of dyslipidaemia (Risk Ratio = 0.22 (CI 95% 0.70, 0.74), p = 0.01). Conclusion: In addition to the current literature, our study showed that there was no relationship between a high-fat diet and components of MetS such as obesity, DM, HT, and dyslipidaemia. Only being smoker was associated with an increased risk of dyslipidaemia but a high-fat diet decreased the risk of dyslipidaemia in the smoker.