Eating Habits among US Firefighters and Association with Cardiometabolic Outcomes

• Published in: Nutrients 2022-07, Vol.14 (13), p.2762
• Main Authors: Christodoulou, Andria, Christophi, Costas A., Sotos-Prieto, Mercedes, Moffatt, Steven, Kales, Stefanos N.
• Format: Article
• Language: English
• Subjects: Blood pressure; Body fat; Body mass; Body mass index; Body size; Cardiovascular diseases; Cholesterol; Consent; Diet; Eating behavior; Electrocardiography; Emergency management; Emergency preparedness; Fast food; Fatalities; Firefighters; Fires; High density lipoprotein; Hypertension; Laboratories; Laboratory tests; Low density lipoprotein; Metabolism; Mortality; Nutrition; Obesity; Oxygen consumption; Physical examinations; Population; Principal components analysis; Public safety; Questionnaires; Regression analysis; Risk analysis; Risk factors; Treadmills; Triglycerides
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14132762

Cardiovascular disease is the leading cause of on-duty mortality among firefighters, with obesity as an important risk factor. However, little is known regarding the dietary patterns which are characteristic in this population and how these patterns relate to cardiometabolic outcomes. The aim of this study was to identify the dietary patterns of US firefighters and examine their association with cardiometabolic outcomes. The participants (n = 413) were from the Indianapolis Fire Department, and were recruited for a Federal Emergency Management Agency (FEMA)-sponsored Mediterranean diet intervention study. All of the participants underwent physical and medical examinations, routine laboratory tests, resting electrocardiograms, and maximal treadmill exercise testing. A comprehensive food frequency questionnaire was administered, and dietary patterns were derived using principal component analysis. The mean body mass index (BMI) was 30.0 ± 4.5 kg/m2 and the percentage of body fat was 28.1 ± 6.6%. Using principal component analysis, two dietary patterns were identified, namely a Mediterranean diet and a Standard American diet. Following the adjustment for gender, BMI, maximal oxygen consumption (VO2 max), max metabolic equivalents (METS), age, and body fat percent, the Mediterranean diet was positively associated with high-density lipoprotein (HDL) cholesterol (β = 1.20, p = 0.036) in linear regression models. The Standard American diet was associated with an increase in low-density lipoprotein (LDL) cholesterol (β = −3.76, p = 0.022). In conclusion, the Mediterranean diet was associated with more favorable cardiometabolic profiles, whereas the Standard American diet had an inverse association. These findings could help in providing adequate nutrition recommendations for US firefighters to improve their health.