1.6 The contribution to Australia’s health status and burden of disease of smoking, alcohol, high body mass index, and dietary risks

Question 1

Smoking:

Answer 1

• A practice in which a substance is burned, and the resulting smoke in inhaled to be tasted and absorbed into the bloodstream
• Smoking rates have decreased
• A range of interventions contributed to the decrease, including advertising bans, bans on smoking indoors and increasingly in outdoor public spaces, plain packaging, price increases, restrictions on sales to minors, public education and media campaigns
• Number 1 preventable and modifiable risk factor
• Impacts include the risks associated with past tobacco use, current use, and exposure to second-hand smoke
• Equal smoking rates now between males and females, but disease burden

Question 2

Smoking causes:

Answer 2

• Increases blood pressure (CVD)
• Speeds up the process of atherosclerosis (CVD)
• Can cause faults in body cells as they divide (cancer)
• Damages the airways (respiratory conditions)
• Decreases immune function (infections – pneumonia, respiratory tract infections)

Question 3

Alcohol Consumption:

Answer 3

• Alcohol misuse relates to the excessive consumption of alcohol and includes alcoholism and binge drinking.
• Alcoholism is more likely to contribute to chronic conditions in the long term such as

Question 4

High Body Mass Index (BMI)

Answer 4

• Body mass is the amount of body weight an individual is carrying.
• BMI (Body Mass Index) and waist circumference are used to measure body mass.
• BMI provides a height – to – weight ratio
• BMI = Weight/height (M)2
• High BMI is classified as either overweight or obese 25+
• High BMI can increase the risk of:
• CVD
• Type 2 diabetes
• Mental health issues
• Maternal health conditions

Question 5

Underconsumption of vegetables:

Answer 5

• Vegetables that are nutrient dense (high in dietary fibre and antioxidants, low in Kilojoules).
• Consuming vegetables instead of energy dense foods can assist in weight management and reduce the risk of high body mass index
• (fibre)/low Kj
• Antioxidants reduce the impact of free radicals in the body (free radicals are molecules that can damage body cells and increase the risk of conditions such as CVD and cancer).
• Vegetables contain fibre, - fibre cleans out the digestive tract

Question 6

Underconsumption of Fruit:

Answer 6

• Fruit provides a range of nutrients including fibre, which are low in fat and a good source of antioxidants.
• Reduces the risk of high body mass, cvd, cancers and neural tube defects
• Adequate intake of fruit leads to feeling fuller for longer and therefore less likely to consume energy dense foods. Reducing the risk of weight gain, high body mas index, cvd, type 2 diabetes, and cancer
• Same pathways as veg.

Question 7

Underconsumption of Dairy:

Answer 7

• Dairy refers to animal milk and products created from animal milk, including cheese, and yoghurt
• Dairy is high in calcium responsible for strengthening of bones and prevention of osteoporosis.
• Osteoporosis – characterised by weak porous bones that are susceptible to fracture
• Dairy is rich in other nutrients and acts to reduce: CVD, colorectal cancer, type 2 diabetes, dental carries

Question 8

High intake of fat, salt, and sugar:

Answer 8

• Four different types of fats (lipids)
• Primary function – acts as fuel for energy production
• Contribute to weight gain if energy is not used
• Overconsumption of fats – high body mass index – increased risk of cvd, type 2 diabetes and cancers
• Overconsumption of saturated and trans fat can lead to high cholesterol levels
• Two types of cholesterol “HDL” Good and “LDL” Bad
• Too much LDL in the blood, leads to it being deposited on the walls of the blood vessels (can lead to the narrowing and hardening of the arteries (known as atherosclerosis)
• HDL can slow the process of atherosclerosis, reducing the risk of CVD
• Diet high in saturated and trans fat can increase the impact of impaired glucose regulation and increase the risk of type 2 diabetes.
• Excessive intake of saturated and trans fat can also increase the risk of colorectal cancer.

Question 9

Overconsumption of sugar:

Answer 9

• A type of carbohydrate
• Required as fuel for energy production
• Excess stores as adipose (fat) tissue
• Provide a source for bacteria in the mouth, which produce acids and contribute to dental decay.

Question 10

Low intake of fibre:

Answer 10

• Fibre is a carbohydrate.
• Doesn’t get absorbed by the body, but travels through the digestive system, promoting feelings of fullness, reducing obesity.
• Fibre, adds bulk to faeces, keeping the digestive tract clean, reducing the risk of colorectal cancer (including bowel).

Question 11

Low intake of Iron and Anaemia:

Answer 11

• An essential part of blood, assists in carrying oxygen.
• Underconsumption increases the risk of iron-deficiency anaemia, characterised by tiredness and weakness and the struggle to generate enough energy to complete daily tasks.