Effects of dietary flavqnoids intake in Saudi patients with coronary heart disease

The aim of the study was to assess the dietary intake of flavonoids and their effect on serum lipid levels in Saudi patients with coronary heart disease [CHD]. A cross-sectional study with a sample of 50 CHD patients and 50 controls. A 24-hour recall method was used to collect data on the dietary intake of macronutrients, flavonoids, and antioxidant vitamins. A food frequency questionnaire [FFQ] was used to collect data on habitual consumption during the year preceding the interview. Baseline data collection included medical history, anthropometric measurements, physical activity, and smoking status. CHD patients showed significantly less intake of fruits and vegetables compared to the controls. Serum lipids including total cholesterol [TC] triglycerides [TG] and low density lipoproteins [LDL] were found to be significantly higher in CHD patients than in the controls. The main sources offiavonoids in a typical Saudi diet are tea, fruits [apples], vegetables [onions], and chocolate. The intake offiavonoids and antioxidant vitamins was significantly lower in CHD patients compared to the controls. A negative correlation between the dietary intake of different flavonoids and serum LDL was observed in CHD patients. Significant correlation was found between the intake offlavonol and waist to hip ratio. The findings of the study support a potential protective effect of dietary flavonoids in relation to CHD, The study showed that consuming more Flavonoids may have positive effect on lowering blood lipids

Predicting Factors on Eating Behavior in Coronary Artery Disease Patients / 간호학회지

PURPOSE: This study was aimed to identify the factors that influence eating behaviors in coronary artery disease patients and to create data for nursing which is thought to improve the eating behavior. METHOD: The study population was coronary artery disease patients who were treated on an outpatient basis. The measurements were eating behavior, diet self-efficacy, perceived-benefits, perceived-seriousness, family support and medical team support. All of the measurement tools above were thoroughly modified to verify validity and reliability. Statistical analysis was done by the SPSS PC 12.0 program. RESULTS: The influencing factors for the eating behavior was diet self-efficacy (beta=0.476), social support (beta=0.253), chest pain (beta=0.177), smoking (beta=-0.173) and regular exercise (beta=.169), which explained 46.2%. CONCLUSION: Eating behaviors of coronary artery disease patients were influenced by diet self-efficacy, family support and the presence of chest pain. Therefore, the development of a program for efficient dietary education that prevents the progression of coronary artery disease is needed.

Evaluación de una maniobra nutricional tendiente a reducir los niveles de colesterol en pacientes portadores de enfermedad coronaria en el sistema público de salud chileno / Evaluation of a nutritional intervention to reduce cholesterol levels in patients with coronary artery disease

Background: The mainstay of cholesterol reduction therapy is the diet. But the lack of compliance and prescription problems limit its usefulness. Aim: To compare the effectiveness of a nutritional intervention given by a nutritionist with the usual recommendations given by a physician to reduce the LDL cholesterol levels in patients with coronary artery disease, treated at the Regional public hospital in Temuco. Material and Methods: One hundred and forty patients with coronary heart disease (last acute episode at least three months before), without nutritional interventions nor cholesterol-lowering drugs, who gave informed consent, were randomized to receive either instructions by their physician or to take part in a nutritional program. The nutritional intervention consisted in five educational sessions, adapted from the NCEP and from a program of the Nutrition Department of the Catholic University of Chile. Patients randomized to the medical intervention received the standard written recommendations about diet. Lipid profile was measured before the intervention and after a three and twelve months follow up. Results: After one year the group on the nutritional program reduced LDL cholesterol by 11.1% (p=0.03). There were no changes in the medical group. However, only 10% patients on the nutritional intervention group and 8% of those with medical recommendations achieved LDL cholesterol levels less than 100 mg/dl. There were no changes in triglycerides, weight or body mass index during the period. Conclusions: Although this nutritional intervention proved to be more effective than usual medical instructions, most patients on secondary prevention did not achieve acceptable LDL cholesterol levels (Rev Méd Chile 2004; 132: 1457-65).

Valor da soja como alimento funcional nas doenças cardiovasculares ateroscleróticas / Value of soybean as a functional food in atherosclerotic cardiovascular diseases

A soja tem sido empregada como alimento funcional pela possibilidade de prevenir e tratar várias doenças crônicas, principalmente devido a dois componentes: proteínas e isoflavonóides. Administrando-se proteína da soja, na dose média de 25g/dia (ou 6,25g, quatro vezes ao dia), consegue-se reduzir o colesterol total, o LDL-colesterol e os triglicerídios, sem altera o HDL-colesterol. A redução do colesterol total e do LDL-colestrolé proporcional aos níveis iniciais desses lipídios. As proteínas da soja e/ou os isoflavonóides podem aumentar a reatividade vascular, melhorar a função endotelial e inibir os eventos que levam à lesão e à formação do trombo. Em 1999, o FDA divulgou documento, onde se conclui que a proteína da soja, incluída em dieta pobre em gorduras saturadas e colesterol, pode reduzir o risco de doença coronariana, como conseqüência à redução do colestrol, e autorizou as empresas que produzissem alimentos à base de soja a indicar esses benefícios nos rótulos. A redução do colesterol plasmático, quando se ingerem os produtos da soja, está bem comprovada, mas, para se demonstrar a diminuição da incidência de doenças cardiovasculares ateroscleróticas, faltam ensaios clínicos convincentes.

ApoA-I, ApoB y su relación en obesidad infantil: estudio preliminar / Serum apolipoproteins A-I, Apo-Band the ratio Apo A-I/ApoB in obese children: preliminary study

El objetivo de este trabajo es analizar la potencial utilidad de la determinación del nivel sérico de Apoproteína A-I (ApoA-I), Apoproteína B (ApoB) y su relación (ApoA-I/ApoB) como indicadores de riesgo aterogénico, en la obesidad infantil. Para ello se determinaron dichas fracciones, en muestras extraídas en ayunas, en un grupo de 46 escolares obesos según criterio de Peso/Talla y sin patología agregada, por inmunodifusión radial cuantitativa sobre placas (Diffu-Plate). Como valores de referencia se utilizaron los reportados por Feliu-Slobodianik para niños clínicamente sanos de igual edad. Los resultados obtenidos (mg/dL) fueron: ApoA-I = 152,5 ñ 29,3; ApoB = 116,5 ñ 32,7; siendo la relación ApoA-I?ApoB = 1,4 ñ 0,5. Al comparar estos resultados con los respectivos valores de referencia (129,5 ñ 19,9; 83,1 ñ 19,6; 1,7 ñ 0,5), se observó aumento significativo (p < 0,001) en el nivel de las apoproteínas séricas con disminución en su relación; al expresar los resultados como por ciento del valor de referencia, el 95 por ciento de los niños presentó valores superiores al 100 por ciento para estas fracciones; el colesterol total (184,3 ñ 31,7) se encontró por debajo del 95 percentilo según sexo y edad; sólo un 5 por ciento de la población estudiada presentó valores de HDL inferiores al rango de referencia (46,4 ñ 12,6). El aumento en ApoB, apoproteína ligada a LDL está corroborando bioquímicamente, que la obesidad ubica a la población estudiada dentro de las de alto riesgo aterogénico, ratificando la importancia y urgencia del manejo nutricional racional y controlado de este grupo infantil. Por esto, la determinación de ApoB y la relación ApoA-I/ApoB podrían considerarse de utilidad en el seguimiento y control del tratamiento dietoterápico en esta patología nutricional