6 The Hampton Roads Messenger


Volume 9 Number 7


March 2015 Health 58 Million Nonsmokers in US Are Still Exposed to Secondhand Smoke secondhand


Al t h oug h smoke


(SHS) exposure in the United States dropped by half between


1999 to


2000 and 2011 to 2012, one in four nonsmokers -- 58 million people -- are still exposed to SHS, according to a new Vital


Signs report


from the Centers for Disease Control and Prevention.


National


Data from the Health


and Nutrition Examination Survey (NHANES) show that declines in exposure to SHS have been slower and exposure remains higher among children, blacks, those who live in poverty, and those who live in rental housing. The report finds two in every five children aged three to 11 years are still exposed to SHS. The study assessed exposure using cotinine,


a marker


of SHS found in the blood.


“Secondhand


smoke can kill. Too many Americans, and especially too many American children, are still exposed to it,” said CDC Director Tom Frieden, M.D., M.P.H. “That 40 percent of children -- including seven in 10 black children -- are still exposed shows how much more we have to do to protect everyone from this preventable health hazard.”


Additional key findings in the Vital Signs report include that:


Nearly half of black nonsmokers are exposed to SHS. More than two in five nonsmokers


who live below the poverty level are exposed to SHS.


More than one in three


nonsmokers who live in rental housing are exposed to SHS.


The study used rental status as a way of identifying people who live in multiunit housing, which is an environment where the issue of SHS exposure is of particular concern.


“About 80 million Americans live in multiunit


housing, where


secondhand smoke can seep into smoke-free units and shared areas from units where smoking occurs,” said Brian King, Ph.D., acting deputy director for research translation in CDC’s Office on Smoking and Health. “The potential of exposure in


concerning


subsidized housing is because


many residents -- including children,


especially of the the


Chart 1: Chart detailing the higher exposure rates to second hand smoke of certain groups of nonsmoking Americans. Nonsmoking Americans ages 3-11 years 41% higher exposure rate, ages 12-19 years 34% higher exposure rate, age 20 years and older 21% higher exposure rate. Nonsmoking white Ameri- cans 22% higher exposure rate, black 47% higher exposure rate, Mexican American 24% higher exposure rate. Nonsmoking Americans below the poverty level 43% higher exposure rate, at the poverty level 21% higher exposure rate. Nonsmoking Americans who own their home 19% higher exposure rate, renters 37% higher exposure rate. Chart 2: Graph detailing how exposure to secondhand smoke differs among children ages 3-11 by race and ethnicity. Graph shows that non-Hispanic black children have the highest exposure compared to non-Hispanic white children and Mexican-American children.


elderly, and people with disabilities -- are particularly sensitive to the effects of secondhand smoke.”


The report credits the overall decline in SHS exposure to several factors.


To date, have 26 states, the


District of Columbia, and almost 700 cities


passed comprehensive


smoke-free laws prohibiting smoking in worksites, restaurants, and bars. These state and local laws currently cover almost half the US population. In addition, a growing number of households have adopted voluntary smoke-free


HRM Healthy Recipe


Catfish Stew and Rice This Soul Food Makeover makes use of moist heat cooking, a great


spicy, no-salt seasoning, and no added oil or fat. Try it in place of deep-fried fish. You won’t miss the frying and cleanup will be a snap!


Ingredients home rules, increasing


from 43 percent in 1992-1993 to 83 percent in 2010-2011. Also, cigarette smoking has declined significantly in the last two decades and smoking around nonsmokers has become much less socially acceptable.


The Surgeon General has


concluded that there is no safe level of exposure to SHS, which contains over 7,000 chemicals


including


about 70 that can cause cancer. It is a known cause of Sudden Infant Death Syndrome, respiratory


ear infections, and asthma attacks in infants and children, as well as heart disease, stroke, and lung cancer in adult nonsmokers. Each year exposure to SHS causes more than 41,000 deaths from lung cancer and heart disease among non-smoking


adults


and 400 deaths from Sudden Infant Death Syndrome, as well as about $5.6 billion annually in lost productivity.


EFFORTS TO INTENTIONALLY SABOTAGE THE PRINTING, DISTRIBUTION OR REPUTATION OF THIS PUBLICATION IS A VIOLATION OF THE US CONSTITUTION’S PROTECTION OF FREEDOM OF THE PRESS AND MAY CONSTITUTE A VIOLATION OF ANTITRUST LAWS. IF YOU KNOW OF ANYONE PARTICIPATING IN SUCH ACTIONS, PLEASE REPORT IT TO THE US JUSTICE DEPARTMENT.


infections, • 2 medium potatoes


• 1 can (14½ ounces) tomatoes (reduced- or low-sodium), sliced


• 1 cup onion, chopped • 1 cup clam juice or water • 1 cup water • 2 cloves garlic, minced • ½ head cabbage (coarsely chopped) • 1 pound catfish fillets


• 1½ tablespoons Hot ’N Spicy Seasoning (recipe to the right)


• 1 sliced green onion for garnish (optional) • 2 cups hot cooked rice (brown or white)


Hot ’N Spicy Seasoning • ¼ cup paprika • 2 tablespoons dried oregano, crushed • 2 teaspoons chili powder • 1 teaspoon garlic powder • 1 teaspoon black pepper • ½ teaspoon red (cayenne) pepper • ½ teaspoon dry mustard


Preparation Instructions:


Mix together all seasoning ingredients. Store in airtight container. Makes about ⅓ cup of seasoning.


Directions 1. Peel potatoes and cut into quarters.


2. In a large pot, combine potatoes, tomatoes and juice from can, onion, clam juice, water, and garlic.


3. Bring to boil. Reduce heat.


4. Cook, covered, over medium-low heat for 10 minutes.


5. Add cabbage. Return to boil then reduce heat. Cook, covered, over medium-low heat for 5 minutes, stirring occasionally.


6. Meanwhile, cut fillets into 2-inch lengths. Coat fillets with Hot ’N Spicy Seasoning.


7. Add fish to vegetables. Reduce heat; simmer, covered, for 5 minutes or until fish flakes easily with fork.


8. Ladle stew over hot cooked rice in soup plates and garnish with green onion.


Each serving provides: Calories: 363 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 87 mg Sodium: 355 mg Dietary Fiber: 4 g Potassium: 1,079 mg Carbohydrates: 44 g Protein: 28 g Potassium: 1,079 mg


Nutrition Information Makes 4 servings


10


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16