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According to reports, as tobacco ages, its overall volatile acid content increases, and its concentration of -methyl valeric acid and isovaleric acid significantly increases

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The Framework Convention on Tobacco Control (FCTC), introduced by the World Health Organization (WHO) in 2005, set policies to reduce both demand and supply of tobacco products

The present study revealed that foods high in fats and oils (based on the results of taste, Chinese foods, and fried foods) may be associated with a higher likelihood of smoking craving, whereas fruits and dairy products may be associated with a lower likelihood of smoking craving