Smokers Are Deficient in Vitamin C

Vitamin C, an important antioxidant that prevents scurry and takes part in numerous physiological processes, is rapidly depleted by smoking tobacco. In fact, decreased levels of Vitamin C in smokers can contribute to their proneness to atherosclerosis and heart disease. Those smokers who frequently consume alcohol or aspirin, or smoking women who take oral contraceptives, further diminish vitamin C levels in their bodies.

Vitamin C is a vital water-soluble component that the human body cannot manufacture, but can only obtain from dietary sources or vitamin supplements. It is important for maintaining healthy nerves, eyes, hair, and especially cardiovascular function. Sufficient amounts of vitamin C protect us from mental disorders, such as anxiety, depressions, and panic attacks. It is also involved in strengthening of capillary walls, repairing tissues, and regulating adrenal gland function.

Several studies conducted since the mid-1990s have examined the links between smoking and vitamin C. A large study led by Dr. Eric Rimm and published in 1993 found no connection between taking high amounts of isolated vitamin C from vitamin supplements and a reduction in cardiovascular disease in smokers. Another study, which was conducted in 2007, have found that high doses of injected vitamin C, administered to heavy smokers, resulted in temporary widening of the smokers’ arteries, thus reducing the symptoms of atherosclerosis. However, this small-scale study only involved 10 subjects and did not look at long-term health consequences of vitamin C injections.

Can we speculate that atherosclerosis is triggered by diminished amounts of vitamin C, typical for heavy and long-term smokers?

Since even mega-doses of vitamin C do not reduce the smokers’ risk of developing atherosclerosis and heart disease, the best thing for smokers would be to kick their harmful habit and replenished vitamin C stores by eating plenty of fresh foods. Best sources of naturally-occurring vitamin C are berries, lemons, oranges, red peppers, cruciferous vegetables, and certain organ meats.

Bart Collins