Eating Habits in Patients with Familial Hypercholesterolemia from North-Eastern Romania

• Published in: Nutrients 2022-07, Vol.14 (15), p.3124
• Main Authors: Maștaleru, Alexandra, Cojocariu, Alexandra Sabina, Oancea, Andra, Leon-Constantin, Maria-Magdalena, Roca, Mihai, Zota, Ioana Mădălina, Abdulan, Irina Mihaela, Rusu, Cristina, Trandafir, Laura Mihaela, Costache, Alexandru Dan, Cojocaru, Elena, Roca, Iulia Cristina, Mitu, Florin
• Format: Article
• Language: English
• Subjects: Body mass index; Carbohydrates; Cardiovascular disease; Cardiovascular diseases; Cholesterol; Eating; Eating behavior; eating habits; Evaluation; Expected values; familial hypercholesterolemia; Fast food; Food; food frequency questionnaire; Habits; Health risks; Hemoglobin; Hereditary diseases; High density lipoprotein; Hypercholesterolemia; Laboratories; Lipids; Lipoproteins; Low density lipoprotein; Meals; Mutation; Normal distribution; Nutrition assessment; Patients; Questionnaires; Rehabilitation; Salami
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14153124

(1) Background: Familial hypercholesterolemia (FH) is a genetic autosomal dominant disorder characterized by elevated levels of low-density lipoprotein cholesterol (LDL) that develops deposits of lipids in the arterial wall. Since it is underdiagnosed and undertreated, the disease has a high risk of premature cardiovascular disease and death. Patients are not always aware of the changes they should make in their diet. Thus, our study aimed to evaluate through a food frequency questionnaire their eating habits. (2) Methods: We included 70 patients with FH and 20 subjects in a control group that were evaluated through a physical examination and blood tests. They also completed a food frequency questionnaire. (3) Results: Throughout our study, we observed several aspects: regardless of age, patients with FH had higher carbohydrate intakes compared to the control group; from the same group, a positive correlation was observed between salami intake and the levels of glucose and glycated hemoglobin. Moreover, the sour cream preference was associated with higher liver function tests. In the control group, we observed a higher intake of pasta and fast food and fewer fruit portions. (4) Conclusions: As far as we know, this is the first study from Romania that evaluated the eating habits of patients diagnosed with FH. Our study reveals that, although patients with FH avoid junk food, they still have a high intake of carbohydrates when compared to the control group. Further research is needed in order to get a comprehensive nutritional evaluation of these patients.