Liane M Schneller1, Dongmei Li2, Zahíra Quiñones Tavárez3, Maciej L Goniewicz4, Amanda J Quisenberry5, Zidian Xie6, Irfan Rahman7, Scott McIntosh8, Richard J O'Connor9, Deborah J Ossip10. 1. Postdoctoral Fellow, the Clinical and Translational Science Institute, University of Rochester Medical Center, Rochester, NY;, Email: Liane_Schneller@URMC.Rochester.edu. 2. Associate Professor, the Clinical and Translational Science Institute, University of Rochester Medical Center, Rochester, NY. 3. Doctorate Student, Translational Biomedical Science, University of Rochester Medical Center, Rochester, NY. 4. Associate Professor of Oncology, Department of Health Behavior, Roswell Park Comprehensive Cancer Center, Buffalo, NY. 5. Assistant Professor of Oncology, Department of Health Behavior, Roswell Park Comprehensive Cancer Center, Buffalo, NY. 6. Senior Analyst and Programmer, the Clinical and Translational Science Institute, University of Rochester Medical Center, Rochester, NY. 7. Professor, Department of Environmental Medicine, University of Rochester Medical Center, Rochester, NY. 8. Associate Professor, Department of Public Health Sciences, University of Rochester Medical Center, Rochester, NY. 9. Professor of Oncology, Department of Health Behavior, Roswell Park Comprehensive Cancer Center, Buffalo, NY. 10. Professor, Department of Public Health Sciences, University of Rochester Medical Center, Rochester, NY.
Abstract
Objective: Banning flavors in some tobacco products, while allowing them in others, may shift consumer preferences towards products in which flavors are still allowed. In this study, we examine flavor popularity and inconsistencies in flavor preference across non-cigarette tobacco products among US adults. Methods: We used data from the Population Assessment of Tobacco and Health Study Wave 3 to assess the prevalence of flavor preference for users of non-cigarette tobacco products (N = 9037), as well as flavor inconsistencies between products among polyusers (N = 3183). Results: Most users of flavored tobacco products reported using one flavor category per product. Fruit and tobacco were among the most commonly used flavor categories of ENDS, hookah, traditional cigars, and cigarillo/filtered cigars. Menthol/mint was the most common flavor among snus/smokeless users. Polyusers of ENDS and traditional cigars had the largest inconsistency, where about 68%-76% used different flavors across products. Conversely, polyusers of traditional cigars and cigarillos/filtered cigars had the lowest inconsistency (25%-28%). Conclusions: Flavor preferences differed according to product, suggesting that consumers are not likely to switch across products to maintain a flavor preference. Future research should assess flavor preferences prospectively to improve understanding of the potential benefits of flavor bans.
Objective: Banning flavors in some tobacco products, while allowing them in others, may shift consumer preferences towards products in which flavors are still allowed. In this study, we examine flavor popularity and inconsistencies in flavor preference across non-cigarette tobacco products among US adults. Methods: We used data from the Population Assessment of Tobacco and Health Study Wave 3 to assess the prevalence of flavor preference for users of non-cigarette tobacco products (N = 9037), as well as flavor inconsistencies between products among polyusers (N = 3183). Results: Most users of flavored tobacco products reported using one flavor category per product. Fruit and tobacco were among the most commonly used flavor categories of ENDS, hookah, traditional cigars, and cigarillo/filtered cigars. Menthol/mint was the most common flavor among snus/smokeless users. Polyusers of ENDS and traditional cigars had the largest inconsistency, where about 68%-76% used different flavors across products. Conversely, polyusers of traditional cigars and cigarillos/filtered cigars had the lowest inconsistency (25%-28%). Conclusions: Flavor preferences differed according to product, suggesting that consumers are not likely to switch across products to maintain a flavor preference. Future research should assess flavor preferences prospectively to improve understanding of the potential benefits of flavor bans.
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