Relation between diet composition and coronary heart disease risk factors

• Published in: Journal of epidemiology and community health (1979) 1991-06, Vol.45 (2), p.148-151
• Main Authors: Porrini, M, Simonetti, P, Testolin, G, Roggi, C, Laddomada, M S, Tenconi, M T
• Format: Article
• Language: English
• Subjects: Adult; Age groups; Aged; Alcohol Drinking - adverse effects; Alcohols; Biological and medical sciences; Blood; Body mass index; Carbohydrates; Cardiology. Vascular system; Cardiovascular diseases; Cardiovascularrisk Factors; Cholesterols; Coronary artery disease; Coronary Disease - etiology; Coronary heart disease; Diet; Diet - adverse effects; Dietary Fats - administration & dosage; Dietary Fiber - administration & dosage; Dietary Proteins - administration & dosage; Energy Intake; Female; Food; Food intake; Health risks; Heart; Humans; Italy; Lipids; Lipids - blood; Male; Medical sciences; Men; Middle Aged; Older people; Predisposing factors; Risk Factors; Sex Factors; Triglycerides; Vitamins - administration & dosage; Young adults
• ISSN: 0143-005X; 1470-2738
• DOI: 10.1136/jech.45.2.148

STUDY OBJECTIVE--The aim was to evaluate dietary intakes and their correlation to some risk factors for coronary heart disease. DESIGN--The study was a population based survey with random sample selection stratified by age and sex. PARTICIPANTS--352 adults living in a small town in Northern Italy took part in the study. Response rate was 46% among females and 48% among males. Refusal to take part was mainly due to the large number of tests involved. MEASUREMENTS AND MAIN RESULTS--Diets were high in protein (animal/vegetable ratio 1.7 in women and 1.4 in men) and in fat and low in carbohydrates. The hypercholesterolaemic and atherogenic potential of the diet, evaluated by the cholesterol/saturated fat index, was high in about 50% of the population. The thiamin and riboflavin intakes were lower than the Italian recommended allowances in more than 60% of the people tested, whereas the vitamin A intake was more than adequate in about 70%. A positive association was found in the younger groups (men and women 20-39 years old) between some nutrient components (energy, alcohol, total and saturated fats) and some blood lipids. In the older people blood lipids were correlated with body mass index. CONCLUSIONS--The overall data indicate that a correlation exists between dietary intake and some risk factors for coronary heart disease; dietary intervention, at least in young adults, is suggested.