Abstract P149: Utility of the Rate Your Plate Diet Survey in Patients Presenting for Coronary Angiography: Higher Diet Quality is Associated with Lower Measures of Body Adiposity

Abstract

Introduction: Dietary patterns play a significant role in the development of obesity and atherosclerotic heart disease. Healthcare providers need tools to quickly and easily assess diet quality. Hypothesis: The objective of this study was to examine the association between self-reported diet quality and measures of body adiposity in adults presenting for coronary angiography. We assessed the hypothesis that there is an association between diet quality and measures of body adiposity including body mass index (BMI), waist circumference (WC), and waist-to-height ratio (WHtR). Methods: This prospective study enrolled subjects (n=185) who presented for coronary angiography at a tertiary medical center in New York City between February and September 2015. Potential subjects were approached in the waiting room prior to their scheduled procedure. Subjects who had previously undergone coronary revascularization, presented for emergent revascularization, or spoke languages other than English or Spanish as their primary language were excluded. Enrolled subjects completed an interview-administered Rate Your Plate - Heart survey, a 24-question tool designed to capture qualitative information related to fat intake, animal protein/dairy, servings of fruit, vegetables, whole grains, snacks, and sweets in 10 minutes. Scores range from 24 to 72, and higher scores indicated better diet quality. Height, weight, and waist circumference were measured by trained personnel to calculate BMI and WHtR. Participants were divided into two groups based on their survey scores (≥58 or ≤57): high (n=47) and low (n=138) diet quality. Measures of adiposity were compared using independent sample t test and correlations between diet score and measures of adiposity were examined using Pearson correlation test. Level of significance was set at p<0.05. Results: Of the 185 subjects, 114 were men (62%) and average age was 60.6 ± 11.8 years, BMI 29.2 ± 6.6 kg/m2, WC 103.9 ± 15.8 cm, and WHtR 0.61 ± 0.09. Subjects in the high diet quality group had significantly lower markers of body adiposity than participants in the low diet quality group. (BMI: 26.6 ± 4.0 kg/m2 vs 30.2 ± 7.1 kg/m2, p<0.001; WC: 97.9 ± 11.5 cm vs 105.9 ± 16.6 cm, p<0.001; WHtR: 0.58 ± 0.07 vs 0.63 ± 0.09, p<0.001). There were significant negative correlations between diet score and measures of body adiposity (BMI: r= -0.30, p<0.001; WC: r= -0.29, p<0.001; WHtR r= -0.24, p=0.001). Conclusions: Higher diet quality scores correlate with lower measures of body adiposity. Rate Your Plate - Heart survey is an appropriate instrument to capture diet quality prior to coronary angiography in a high-volume clinical setting. Further research to test the validity of this tool as a marker of atherosclerotic heart disease is warranted.