ASSOCIATION OF DIETARY HABITS AND LIFE STYLE BEHAVIORS WITH CARDIO VASCULAR RISK FACTORS AMONG PATIENTS WITH CORONARY ARTERY DISEASES
Objectives: To determine the association of dietary habits and lifestyle behaviors with cardiovascular diseases risk factors.
Methodology: It is a cross-sectional study of a total of 200 cardiovascular disease patients. Data related to age, gender, demographic characteristics, clinical history, dietary habits, lifestyle behaviors, smoking were collected with the help of a questionnaire. Anthropometric measurements like height, weight, BMI, waist circumference (WC) and biochemical parameters like fasting blood glucose, total cholesterol, triglycerides, HDL-C, and LDL-C were analyzed by standardized methods. Data were analyzed by means of SPSS software version 21. Results having p-value ≤ 0.05 were considered as statistically significant.
Results: The mean age of the 200 participants was 59.5 ± 11.0 years. The commonly observed modifiable CVD risk factors were smoking (39.5%), abnormal WC (77%), abnormal systolic blood pressure (83.5%), abnormal fasting blood glucose (82%), abnormal cholesterol (51.5%), and abnormal triglycerides (84.5%). Frequency of weekly read meat consumption was 66%, similarly, vegetables and fruits, chicken, and fast food consumption was 64.5%, 52.5%, and 76.5% respectively. Nearly one third (31%) of the participants had sedentary lifestyle. The results of the study evaluated that bakery products found to be significantly associated with an increased WC with odds ratio (OR) of 2.18 [1.06 - 4.47]; p=0.034. Surprisingly, use of chicken was found to be lesser associated with SBP > 130 mmHg with OR of 0.19 [0.04 - 0.91]; p=0.037 and use of vegetables and fruits was found to be associated with inceased incidence of LDL > 100 mg/dl with OR of 2.34 [1.09 - 5.04]; p=0.029 respectively.
Conclusion:Dietary habits are significantly associated with cardiovascular risk factors than lifestyle behaviors.
Key Words: Cardiovascular Diseases, Dietary habits, Life Style Behaviors, Risk Factors.
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