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The survey showed some differences in the geographical distribution of male smokers in Italy

Among foods that were associated with a higher likelihood of smoking craving, significant differences were found in the following categories: ramen noodles, grilled meat, sauces, hot, spicy, and oily flavors, Western foods, and Korean foods according to tobacco type

Moreover, the graphics show the potential hazards of smoking are also mentioned to reduce smoking

The nicotine concentrations in SLT products ranged from 4.67 to 28.23 mg/g (Table 1), average was 12.84 and the coefficient of variation was 83.96%, The unprotonated nicotine was calculated by putting the product pH and appropriate Pka into the Henderson-Haselbalch equation 29 it ranged from 0.10 to 99.1% and the coefficient of variation was 71.38%, indicating great heterogeneity across brands