13 Cigarette Smoking Facts

by Jenny Novac on January 23, 2013

The world’s look on cigarettes has altered significantly over the last years. Smoking was once regarded to be trendy, attractive and broadly enjoyed by many people. Smoking cigarettes was advertised by celebrities, and promoted all over TV. Smoking actors appear more and more in movies.

Smoking Cigarette Girl

Blonde smoking a cigarette

1. Cigarettes are the single-most sold items in the world, with about 1 trillion being marketed. At a global take of over $300 billion, it’s one of the biggest industries.

2. The nicotine content in a number of key brands is apparently on the rise. Harvard University unveiled that between 1997 and 2005 the nicotine amount in Camel and Newport cigarettes may have raised by as much as 10%.

3. In 1970, President Nixon approved the law that put warning labels on cigarette packaging and prohibited TV ads for tobacco products.

4. Marlboro, Camel and Kent occupy approximately 70% of the worldwide cigarette market.

5. In the early 1950s, Kent included crocidolite asbestos in the filter.

6. Researchers state the average smoker will lose 14 years of their life because of smoking.

7. The maximum percentage of smokers are in Kentucky (28.7%), Indiana (27.3%), and Tennessee (26.8%), whilst the states with the fewest are in Utah (11.5%), California ( 15.2%), and Connecticut (16.5%).

8. Cigarettes can include over 4,000 components.

9. Nicotine goes to the brain within 10 seconds after smoke inhale.

10. Sugar approximates to about 20% of a cigarette, and many diabetics are uninformed of this hidden sugar intake.

11. ‘Lite’ cigarettes are manufactured by infusing tobacco with CO2 and heating it until the tobacco ‘puffs up’ like expanding foam. The expanded tobacco fills the same paper tube as regular tobacco.

12. Smokers prefer ‘lite’ and menthol cigarettes rather than regular cigarettes.

13. Smokers frequently smoke after meals to ‘allow food to digest easier’. Actually, this works as the bodies priority moves away from the digestion of food for protecting the blood cells and flushing toxins from the brain.

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