The Most Natural Tobacco Used: A Qualitative Investigation of Young Adult Smokers' Risk Perceptions of Flavored Little Cigars and Cigarillos
The Most Natural Tobacco Used: A Qualitative Investigation of Young Adult Smokers' Risk Perceptions of Flavored Little Cigars and Cigarillos
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DOI：
10.1093/ntr/ntv151
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发表时间：
2016-05-01
影响因子：
4.7
通讯作者：
Fagan, Pebbles
中科院分区：
文献类型：
--
作者：
Sterling, Kymberle L.;Fryer, Craig S.;Fagan, Pebbles
简介：在年轻人中，抽小雪茄和小雪茄（LCC）的流行率正在增加;人们对其风险的理解知之甚少。为了告知烟草控制监管政策和预防方法，我们探讨了年轻成年吸烟者对调味LCC产品及其使用的风险认知。方法：非裔美国人、西班牙裔、和自认为有双重人格的白色年轻人（过去30天内吸烟= 1 LCC和香烟）和仅吸烟（= 1支烟在过去的30天）吸烟者参加了12个录音焦点小组和半结构化的采访在美国东南部进行。与会者讨论了他们的经验吸烟口味的LCC和感知的健康风险吸烟口味的LCC。结果：参与者的平均年龄为25.1岁（SD = 4.5），大多数为男性（53.1%），60.0%为非洲裔美国人，29.5%为白色，17.5%为西班牙裔。沿着健康风险和成瘾，三大主题成为风险感知的潜在贡献者：影响，参与者的吸烟习惯（吸烟量和吸入量），以及对LCC成分的信念（包括调味剂和过滤器）。参与者报告的意图吸烟口味的LCC与烟草或钝（充满大麻）也影响了看法。Flavourish LCC被认为是沿着一个连续的风险相比，香烟和钝smoking.Conclusions：我们的研究揭示了维度，形成的风险认知风味LCC。应针对LCC的使用模式制定和审查一个多层面的概念模型和一个包含这些方面的风险感知措施。
Introduction: Flavored little cigar and cigarillo (LCC) smoking prevalence rate is increasing among young adults; little is known about their comprehension of its risks. To inform tobacco control regulatory policy and prevention methods, we explored young adult smokers' risk perceptions of flavored LCC products and its use.Methods: Purposive samples (n = 90) of African American, Hispanic, and white young adults who self-identified as dual (smoked = 1 LCC and cigarette in past 30 days) and cigarette-only (= 1 cigarette in past 30 days) smokers participated in 12 audiotaped focus groups and a semi-structured interview conducted in the Southeastern United States. Participants discussed their experiences smoking flavored LCCs and perceived health risks of smoking flavored LCCs. A brief survey was administered to characterize participants.Results: The participants had a mean age of 25.1 years (SD = 4.5), were majority male (53.1%), and were 60.0% African American, 29.5% white, and 17.5% Hispanic. Along with health risks and addiction, three major themes emerged as underlying contributors of risk perceptions: affect, participants' smoking practices (amount smoked and inhalation), and beliefs about the components of LCCs (including flavoring and filters). Participants' reported intention to smoke flavored LCCs with its tobacco or as blunts (filled with marijuana) also influenced perceptions. Flavored LCCs were viewed along a continuum of risks compared to cigarettes and blunt smoking.Conclusions: Our study revealed dimensions that were important for the formation of risk perceptions about flavored LCCs. A multidimensional conceptual model and a measure of risk perceptions that is inclusive of these dimensions should be developed and examined for LCC use patterns.