Decrease in smoking lowers mortality rate
London: A study by the University of Liverpool has found that a decrease in smoking rapidly reduces mortality rates in individuals and entire populations within six months.
The study, by Professor Simon Capewell and Dr Martin O`Flaherty at the Institute of Psychology, Health and Well-being, examined evidence from clinical trials and natural experiments.
They found that a reduction in smoking has a positive impact on mortality rates in both individuals and populations within six months. Likewise, dietary improvements get very positive results within one to three years.
"Our research found that smoking bans and diet improvements powerfully and rapidly reduce chronic disease in both individuals and in the wider population," professor Capewell said.
"This actually happens quickly, within a far shorter timescale than had previously been assumed; within months and years rather than decades. This discovery means that policies such as smoking bans or reducing saturated fats are effective at improving health and would save the NHS millions very rapidly," he stated.
The study found that policies that reduce smoking consistently have a rapidly positive effect on mortality rates and hospital admissions in countries and communities around the world.
When the law was repealed the coronary admissions returned to previous levels within six months.