alexa Association Between Dietary Patterns And Cardiovascular Risk Factors In Selected Population Of Lower Silesia (PURE Study Poland) | 71052
ISSN: 2161-0509

Journal of Nutritional Disorders & Therapy
Open Access

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Anna Czekajlo, Dorota Roznska, Katarzyna Zatońska, Andrzej Szuba, and Bożena Regulska-Ilow
Wroclaw Medical University, Poland
4th Military Hospital, Poland
Posters & Accepted Abstracts: J Nutr Disorders Ther
DOI: 10.4172/2161-0509-C1-007
Abstract
Dietary Pattern analysis is used to describe dietary habits of selected population. In many studies, dietary patterns (DPs) have been associated with the risk factors for cardiovascular disease (CVD). The aim of the study was to assess the association between dietary patterns identified in the population of Lower Silesia and anthropometric and biochemical risk factors for CVD. The study group included 2025 participants of the Prospective Urban Rural Epidemiological (PURE) Study. Dietary intake was evaluated based on the data from the Food Frequency Questionnaire (FFQ). Dietary patterns were derived using principal component analysis (PCA). The relationship between DPs and body mass index, waist circumference, waisthip ratio, blood pressure, total cholesterol, HDL cholesterol, LDL cholesterol, triglycerides and fasting glucose level was assessed. Three dietary patterns identified in the study explained 35.6% of total variance. The “fruit, vegetables & dairy” DP, characterized by high intake of vegetables, fruits, nuts, seeds, raisins, milk and low-fat dairy, was associated with improved lipid profile and anthropometric measures, lower diastolic blood pressure and lower fasting glucose concentration. “Traditional” and “fat & sugar” DPs were unfavorably associated with most of the risk factors for CVD presented in this study. Dietary patterns identified in this study were differently related to selected anthropometric and biochemical risk factors for CVD. “Fruit, vegetables & dairy” DP was favorably associated with the biochemical and anthropometric CVD risk factors and was characterized by higher nutritional value in comparison with “traditional” and “fat & sugar” DPs.
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