The diet assessment clarifies cardiovascular risk

Abstract

Background and Aims : To determine the quality characteristics of nutrition in individuals with low cardiovascular risk (SCORE 2 < 2,5%) and to assess the relationship of nutritional characteristics with metabolic disorders and body composition.Methods: The study included 90 patients: 43.8 ± 3.2 years, 37 men (47%) and 41 womеn (53%). 62 (69%) participants with central obesity (CO), low cardiovascular risk (SCORE ≤1%, SCORE 2 < 2,5%, CMDS 0-1). All patients were provided with a nutritional questionnaire consisting of 11 questions.Results: Inappropriate nutrition was registered in all patients with CO. A number of diet factors had a correlation with TG, LDL, TC, WC, body fat mass, hepatic steatosis and epicardial fat. Among them: processed meat (r = 0.3; r = 0.4; r = 0.3; r = 0.4; r = 0.4; r = 0.4; r = 0.48, respectively; p = 0.001), the absence of nuts (r = 0.4; r = 0.4; r = 0.3; r = 0.4; r = 0.4; r = 0.4; r = 0.3, respectively; p = 0.001), insufficient quota of fruits and vegetables (r = 0.7; r = 0.7; r = 0.6; r = 0.7; r = 0.7; r = 0.5; r = 0.7 , respectively; p = 0.001). It is important that according to the nutritional scale the cardiovascular diseases risk became higher in 57% of patients.Conclusions: The low cardiovascular risk group is very heterogeneous due to the high prevalence of central obesity and unbalanced nutrition. The food scale helps to identify problem areas of the diet within 2 minutes. Background and Aims : To determine the quality characteristics of nutrition in individuals with low cardiovascular risk (SCORE 2 < 2,5%) and to assess the relationship of nutritional characteristics with metabolic disorders and body composition. Methods: The study included 90 patients: 43.8 ± 3.2 years, 37 men (47%) and 41 womеn (53%). 62 (69%) participants with central obesity (CO), low cardiovascular risk (SCORE ≤1%, SCORE 2 < 2,5%, CMDS 0-1). All patients were provided with a nutritional questionnaire consisting of 11 questions. Results: Inappropriate nutrition was registered in all patients with CO. A number of diet factors had a correlation with TG, LDL, TC, WC, body fat mass, hepatic steatosis and epicardial fat. Among them: processed meat (r = 0.3; r = 0.4; r = 0.3; r = 0.4; r = 0.4; r = 0.4; r = 0.48, respectively; p = 0.001), the absence of nuts (r = 0.4; r = 0.4; r = 0.3; r = 0.4; r = 0.4; r = 0.4; r = 0.3, respectively; p = 0.001), insufficient quota of fruits and vegetables (r = 0.7; r = 0.7; r = 0.6; r = 0.7; r = 0.7; r = 0.5; r = 0.7 , respectively; p = 0.001). It is important that according to the nutritional scale the cardiovascular diseases risk became higher in 57% of patients. Conclusions: The low cardiovascular risk group is very heterogeneous due to the high prevalence of central obesity and unbalanced nutrition. The food scale helps to identify problem areas of the diet within 2 minutes.