Dietary habits and myocardial infarction in occupationally active men

Abstract

Objectives: Only a few studies have been undertaken to analyze the dietary habits of people with cardiovascular diseases. The aim of this study was to evaluate the dietary behaviors of working people who were hospitalized due to experiencing the first acute cardiovascular incident. Material and Methods: In the study, the Functional Activity Questionnaire was used. The study was conducted in 2 groups. The first group included all the men hospitalized during 1 year (January-December 2009) in 2 clinics of cardiology, who were professionally active until the first myocardial infarction (MI). It comprised 243 men aged 26-70 years. The reference group consisted of 403 men, blue-and white-collar workers, aged 35-65 years. Results: The body mass index of the MI patients was significantly higher (p = 0.006). The frequency of consumption of particular products in the MI group and in the reference group differed significantly for 11 of 21 products. The MI patients significantly less frequently reported the daily consumption of fruit, raw vegetables, cheese, vegetable oils and fish. In this group, the consumption of salty (p = 0.0226) or fatty (p < 0.0001) foods was significantly higher. It was shown that, after adjusting for age, education and the type of work, the daily consumption of fish, salads and cooked vegetables, as well as fruit and vegetable oils, significantly reduced the risk of myocardial infarction. An increased MI risk was, in turn, associated with obesity and preference for fatty foods. Conclusions: The authors found that diet significantly modified the MI risk in the examined workers. This indicates that an important aspect of prevention activities among working people should involve education about proper dietary habits.

Food Habits/Preferences among Adults in a Tertiary Healthcare Institute

“…No significant differences were observed in food preferences or habits for the MI status. This contrasts with the findings of Bortkiewicz et al (2019), who reported that patients with MI consumed fruit, raw vegetables, cheese, vegetable oils, and fish less frequently, and "the consumption of salty or fatty foods was significantly higher" in MI cases. The local context may differ, and we tend to eat similar foods.…”

“…This study revealed an absence of significant association between certain food risks and the subgroups particularly selected sociodemographic factors. This contrasts with the findings of Bortkiewicz et al (2019) and Lockheart et al (2007). Furthermore, significant differences in medical diseases (diabetes, hypertension, and obesity) subgroups were absent between the presence or absence of the medical condition, except in the patients with diabetes, which revealed differences in sugar and meat intake which were more common among non-diabetics.…”

Healthy nutrition in secondary prevention after myocardial infarction. What to focus on?

“…кардиоваскулярной патологии. Прямое влияние неправильного питания на последующий прогноз связывают с прогрессированием атеросклероза посредствам сбоя нейрогуморальных адаптационных механизмов и развития напряженности всех обменных процессов в условиях ИМ, тогда как косвенное действие нерациональной диеты обусловлено декомпенсацией коморбидных заболеваний, утяжеляющих ОКС: ожирения, инсулинорезистентности, сахарного диабета 2 типа, артериальной гипертензии, нарушений липидного и минерального обменов [6].…”