Relationship between food intake and cardiovascular disease in some patients in Zagazig, Sharkia Governorate

الملخص EN

This study was carried out during 2010 -2014 years on 20 cardiac patient subjects.

They were random selected from Zagazig University Hospitals in Sharkia Governorate.

The patients agreed to participate in the controlled diet study.

They were already hospitalized and offered the experimental diet and were followed up completely in the hospital.

The experiment was planned in such a way that the daily food taken by patients would confirm to certain specifications.

Thus the caloric content of the diet and total fat intake where reduced in addition to a considerable cut down of saturated fat, also the cholesterol content were reduced in the diet.

The experimental period lasted 6 months with no dropouts.

All patients were advised to avoid certain foods, and not allowed to consume any additional foods.

Information on the dietary intake of all individuals collected every day.

A follow up of the dietary of all individuals were undertaken for the period of the study in order to study the differences in attitude cards of food before and after the start of the study.

The results show that reduce the amount of calories from 262.8 grams/day before the start of feeding to 225.4 grams/day after 6 months of feeding and reduce the amount of intake of animal fat and carbohydrates from 52.2 g/day to 38.6 g / day and 422.6 to 354.8 g/day, respectively, to reduce blood content of triglycerides , cholesterol , LDL and HDL from 240.20, 296.40, 128.30 and 114.20 mg/100 g, respectively, before the start of feeding to 158, 90, 239.25, 86.40 and 112.80 mg / 100 g, respectively.

From the results conclude that heart disease linked to nutrition, where the increase in the amount of calories, animal fats saturated and sugar has a significant impact on increasing the concentration of lipids in the blood, and moderate food in the amount of calories and low intake in animal and content of fat on the appropriate amount of unsaturated oils have content a beneficial effect in reducing the proportion of fat in the blood.

Saturated fats and oils are considered a serious contributing factor to heart disease