Menthol sensory qualities and smoking topography: a review of tobacco industry documents.
Menthol sensory qualities and smoking topography: a review of tobacco industry documents.
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DOI：
10.1136/tc.2010.041988
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发表时间：
2011-05
期刊：
影响因子：
5.2
通讯作者：
McCandless PM
中科院分区：
文献类型：
--
作者：
Yerger VB;McCandless PM
为了确定烟草业对薄荷醇对吸烟地形学的潜在影响了解多少一个人如何吸烟。在2010年6月1日至2010年8月9日期间，采用滚雪球战略系统地搜索了烟草遗产文件图书馆（http：legacy.library.ucsf.edu）。我们定性分析了最终收集的252个文件有关薄荷醇和吸烟地形。烟草业知道薄荷醇具有冷却、麻醉和止痛的特性，可以缓和烟草的刺激性和刺激性。由于其生理作用，薄荷醇有助于烟雾的感官品质，并影响吸烟地形和卷烟偏好。我们对行业研究的回顾表明，香烟中薄荷醇的含量与吸烟方式以及吸烟者的满意度有关。如果香烟中的薄荷醇被禁止，正如美国食品和药物管理局（FDA）目前正在考虑的那样，新的/实验性的吸烟者可能会选择不吸烟，而不是体验烟草烟雾的刺激性和尼古丁的刺激性。同样，如果面对令人不快的吸烟替代品，已建立的薄荷醇吸烟者可能会选择戒烟。
To determine what the tobacco industry knew about the potential effects of menthol on smoking topography—how a person smokes a cigarette. A snowball strategy was used to systematically search the Legacy Tobacco Documents Library (http://legacy.library.ucsf.edu) between 1 June 2010 and 9 August 2010. We qualitatively analysed a final collection of 252 documents related to menthol and smoking topography. The tobacco industry knew that menthol has cooling, anaesthetic and analgesic properties that moderate the harshness and irritation of tobacco. Owing to its physiological effects, menthol contributes to the sensory qualities of the smoke and affects smoking topography and cigarette preference. Our review of industry studies suggests that the amount of menthol in a cigarette is associated with how the cigarette is smoked and how satisfying it is to the smoker. If menthol in cigarettes was banned, as the US Food and Drug Administration (FDA) is currently considering, new/experimental smokers might choose not to smoke rather than experience the harshness of tobacco smoke and the irritating qualities of nicotine. Similarly, established menthol smokers might choose to quit if faced with an unpleasant smoking alternative.
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影响因子：
5.2
作者：
Anderson, Stacey J.
通讯作者：
Anderson, Stacey J.
影响因子：
4.7
作者：
Ahijevych, K;Garrett, BE
通讯作者：
Garrett, BE
DOI：
10.3390/ijerph8010001
发表时间：
2011-01
影响因子：
--
作者：
Connolly GN;Behm I;Osaki Y;Wayne GF
通讯作者：
Wayne GF
影响因子：
5
作者：
Brooks, DR;Palmer, JR;Rosenberg, L
通讯作者：
Rosenberg, L
影响因子：
4.4
作者：
Ahijevych, K;Parsley, LA
通讯作者：
Parsley, LA