European University of Lefke Faculty of Health Sciences Nutrition and Dietetics Department academic Assist. Prof. Dr. Tuba Günebak made a statement about the importance of nutrition while smoking.

Günebak said that “Smoke is most people’s favourite enemy” and underlined the “Global Adult Tobacco Survey 2012” which was published by Turkey Public Health Association as; in 2012, a total of 27.1% (14.8 million) of adults were currently smoking in Turkey. Prevalence was higher among men (41.5%) than women (13.1%). Overall, 23.8% of the current smokers smoked daily (men, 37.3%; women, 10.7%). According to Addiction Journal published in Turkish Republic of Northern Cyprus (Journal of Dependence, 2014, Vol:15, N.:4, pp.159-166 / www.bagimlilikdergisi.net), cigarette usage in North Cyprus is higher than world average (62.7%) said Günebak.

Günebak said that “cardiovascular diseases, emphysema and cancer are the most known diseases caused by smoking” and stressed out that in addition to these researches show that smoking is related with high cholesterol,  respiratory system diseases apart from emphysema, and it also increases the risk of  osteoporosis.

Günebak stated that nicotine and other toxic materials founded in smokes compound effects detoxification system severely and also the immunes of the ones who are exposed to smoke are affected.

Günebak pointed out that with good nutrition that includes especially Vitamin C, selenium, zinc, the harmful effects of smoking can be minimized. Within her speech Günebak listed nutritional elements that can minimize the harmful effect of smoking as; eating fresh fruits and vegetables every day, consuming 1 egg at breakfast (boiled or cooked without oil), including bottle green leafed vegetables at every main dish, eating cold-water fish twice a week (like salmon), consuming 2 walnuts or 6 almonds every day, adding legume to salads, consuming whole wheat bread, semi-skimmed milk, prebiotic yoghurt, bulgur, buckwheat and chia and  kuinoa seed.