Document Type : Original Article(s)

Authors

• Javed Hussain Akhtar ¹
• Nizal Sarrafzadegan ²
• Noushin Mohammadifard ³
• Roya Kelishadi ⁴
• Zahra Dana Siadat ⁵
• Mojgan Gharipour ⁶

¹ General Physician, Isfahan University of Medical Sciences, Isfahan.

² Professor , Isfahan Cardiovascular Research Center (ICRC), Isfahan University of Medical Sciences, Isfahan.

³ MSc, Department of Nutrition, Isfahan Cardiovascular Research Center (ICRC), Isfahan University of Medical Sciences, Isfahan.

⁴ Associate Professor, Department of Preventive Pediatric Cardiology, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan.

⁵ Isfahan Cardiovascular Research Center (ICRC), Isfahan University of Medical Sciences, Isfahan.

⁶ Clinical Biochemist, Isfahan Cardiovascular Research Center (ICRC), Isfahan University of Medical Sciences, Isfahan.

Abstract

Abstract    BACKGROUND: Cardiovascular disease has been remained the leading cause of death worldwide. This study has been designed to comprise dietary habits of persons with cardiovascular disease (CVD) risk factors and those without them.    METHOD AND MATERIALS: This cross-sectional study was performed on samples of a national community- based program for CVD prevention and control entitled Isfahan Healthy Heart Program (IHHP) including 12514 adults, aged≥ 19 years, 6391(51.1%) females and 6123(48.9%) males. All participants were interviewed by trained personnel who used a validated qualitative 48 item food frequency questionnaire (FFQ) to determine nutritional status. Blood pressure, serum lipids including triglycerides, total cholesterol, LDL-Cholesterol and HDL-Cholesterol, weight and height were measured and smoking habit was determined by a questionnaire. The frequency of food consumption of persons with and without the risk factors was compared by student t- test. The analysis was performed by SPSS version 11.5.    RESULTS: Our results show that the prevalence of dyslipidemia, hypertension, smoking and obesity are 54%, 16.8%, 15.1% and 16.8%, respectively. Hypertensive and dyslipidemic subjects have significantly more frequent consumption of healthy foods (P < 0.05), in comparison to normotensive and normolipidemic whereas smokers and obese participants have a significantly higher consumption of unhealthy foods (P < 0.01) in comparison to non-smokes and the non-obese subjects.    CONCLUSION: Our results showed that dyslipidemic and hypertensive individuals have more attention on their dietary habits. In contrast, obese and smoker persons have less attention to a healthy diet.      Keywords: Hypertesion, Dyslipidemia, Obesity, Smoking, Nutrition, Adult.