Dietary patterns of patients with chronic coronary heart disease: a cross-sectional study

ABSTRACT The objective of this study was to identify dietary patterns in an outpatient cohort of coronary heart disease (CHD) patients, to compare these patterns with dietary recommendations of the international cardiology guidelines, and verify associations with cardiovascular risk factors. Dietary...

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Autores principales:	Dias-Mendonça,Dayana, Vargas-Furtado,Mariana, Aguiar-Sarmento,Roberta, Bellincanta-Nicoletto,Bruna, Nogueira-Haas,Alex, Corrêa-Souza,Gabriela, Anne-Polanczyk,Carisi
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Cluster Analysis Coronary Heart Disease Diet Risk Factors
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200255
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spelling	oai:scielo:S0717-751820200002002552020-05-04Dietary patterns of patients with chronic coronary heart disease: a cross-sectional studyDias-Mendonça,DayanaVargas-Furtado,MarianaAguiar-Sarmento,RobertaBellincanta-Nicoletto,BrunaNogueira-Haas,AlexCorrêa-Souza,GabrielaAnne-Polanczyk,Carisi Cluster Analysis Coronary Heart Disease Diet Risk Factors ABSTRACT The objective of this study was to identify dietary patterns in an outpatient cohort of coronary heart disease (CHD) patients, to compare these patterns with dietary recommendations of the international cardiology guidelines, and verify associations with cardiovascular risk factors. Dietary intake was assessed through a food frequency questionnaire. Dietary patterns were identified by cluster analysis. The total energy intake, fiber, cholesterol, macro and micronutrients were calculated. Two dietary patterns were identified in 123 patients. Pattern I was characterized by a greater consumption of whole carbohydrates, beans, meats, vegetables, and fruits. Pattern II was rich in refined carbohydrates, fried foods, and sweets. Participants in pattern I had lower values of diastolic blood pressure (DBP) with 77.1 ± 9.9 mmHg (p= 0.002) and glycated hemoglobin (HbA1c) of 7.83 ± 1.76 % (p= 0.029) compared to pattern II with 84.1 ± 14.3 mmHg and 9.02 ± 2.29 %, respectively. Therefore, pattern I had a healthier nutritional composition, however, nutritional adequacy was still lacking. Despite this, participants in pattern I had significantly lower values of DBP and HbA1c, in addition to being associated with a better control of DBP.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.2 20202020-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200255en10.4067/S0717-75182020000200255
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Cluster Analysis Coronary Heart Disease Diet Risk Factors
spellingShingle	Cluster Analysis Coronary Heart Disease Diet Risk Factors Dias-Mendonça,Dayana Vargas-Furtado,Mariana Aguiar-Sarmento,Roberta Bellincanta-Nicoletto,Bruna Nogueira-Haas,Alex Corrêa-Souza,Gabriela Anne-Polanczyk,Carisi Dietary patterns of patients with chronic coronary heart disease: a cross-sectional study
description	ABSTRACT The objective of this study was to identify dietary patterns in an outpatient cohort of coronary heart disease (CHD) patients, to compare these patterns with dietary recommendations of the international cardiology guidelines, and verify associations with cardiovascular risk factors. Dietary intake was assessed through a food frequency questionnaire. Dietary patterns were identified by cluster analysis. The total energy intake, fiber, cholesterol, macro and micronutrients were calculated. Two dietary patterns were identified in 123 patients. Pattern I was characterized by a greater consumption of whole carbohydrates, beans, meats, vegetables, and fruits. Pattern II was rich in refined carbohydrates, fried foods, and sweets. Participants in pattern I had lower values of diastolic blood pressure (DBP) with 77.1 ± 9.9 mmHg (p= 0.002) and glycated hemoglobin (HbA1c) of 7.83 ± 1.76 % (p= 0.029) compared to pattern II with 84.1 ± 14.3 mmHg and 9.02 ± 2.29 %, respectively. Therefore, pattern I had a healthier nutritional composition, however, nutritional adequacy was still lacking. Despite this, participants in pattern I had significantly lower values of DBP and HbA1c, in addition to being associated with a better control of DBP.
author	Dias-Mendonça,Dayana Vargas-Furtado,Mariana Aguiar-Sarmento,Roberta Bellincanta-Nicoletto,Bruna Nogueira-Haas,Alex Corrêa-Souza,Gabriela Anne-Polanczyk,Carisi
author_facet	Dias-Mendonça,Dayana Vargas-Furtado,Mariana Aguiar-Sarmento,Roberta Bellincanta-Nicoletto,Bruna Nogueira-Haas,Alex Corrêa-Souza,Gabriela Anne-Polanczyk,Carisi
author_sort	Dias-Mendonça,Dayana
title	Dietary patterns of patients with chronic coronary heart disease: a cross-sectional study
title_short	Dietary patterns of patients with chronic coronary heart disease: a cross-sectional study
title_full	Dietary patterns of patients with chronic coronary heart disease: a cross-sectional study
title_fullStr	Dietary patterns of patients with chronic coronary heart disease: a cross-sectional study
title_full_unstemmed	Dietary patterns of patients with chronic coronary heart disease: a cross-sectional study
title_sort	dietary patterns of patients with chronic coronary heart disease: a cross-sectional study
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000200255
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Dietary patterns of patients with chronic coronary heart disease: a cross-sectional study

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