Nutritional Habits Of Patients Research Articles

Investigation of Eating Habits in Patients with Functional Dyspepsia.

Background:Nutritional habits of patients with functional dyspepsia can affect the progression of functional dyspepsia. We aimed to determine the foods and dietary habits that may cause symptoms of postprandial fullness, early satiety, epigastric pain, and epigastric burning in functional dyspepsia patients.Methods:Sixty functional dyspepsia patients, who were diagnosed according to Rome IV criteria in the endoscopy unit of a gastroenterology institute, were included in the study. Data on the demographic characteristics, anthropometric measurements, nutritional habits, and food consumption frequency questionnaire of functional dyspepsia patients were collected.Results:Postprandial fullness was found more common in those who preferred roasting as a cooking method. There was no significant difference between symptoms and meal frequency. Epigastric burning and pain were found to be more pronounced in women, and alcohol consumption was less in patients who experienced more epigastric pain. In non-smoker participants, the complaint of early satiety was lower. It was found that broccoli, radish, celery, green olives, and olive oil consumption was less in participants who experienced excessive postprandial fullness. Patients with stomach pain consumed less dry fruits, green olives, butter, alcohol, and fast food. It was found that patients with stomach burning consumed less alcohol and fast food.Conclusion:In conclusion, functional dyspepsia patients should avoid or reduce consuming broccoli, radish, celery, green olives, olive oil, dry fruits, and butter which may trigger symptoms. Reducing consumption of these foods, abandoning unhealthy cooking methods such as roasting, reducing smoking, and reducing consumption of alcohol and fast food might be beneficial for relieving symptoms.

Evaluation of Glucokinase (Gck) rs4607517 Polymorphism Frequency and Nutritional Habits in Patients with Type 2 Diabetes

Objectives/Background: The aim of this study was to investigate nutritional habits, biochemical markers and the allele and genotype frequencies of GCK rs4607517 -30G>A polymorphism of patients with Type 2 Diabetes Mellitus (T2DM).Methods: The study was conducted with 200 T2DM patients and 100 controls. The analysis of GCK Gene rs4607517 -30G>A polymorphism was performed by Real-Time PCR method. The Attitude Scale for Healthy Nutrition was applied to the intervention group. Additionally, the sociodemographic data of the patients were collected, anthropometric measurements were performed and their biochemical markers were examined.Results: The mean duration of diabetes of the patients was 7.94±5.81 years, the mean age 55.88±12.23 years, the mean BMI 30.14±5.91 kg/m2, and the mean HbA1c value was 7.74±1.97. There was no difference between allele and genotype frequencies of two groups (p>0.05). The anthropometric and biochemical values of the patients with different genotype was similar (p>0,05). Furthermore, as the HbA1c values of the patients increased, the Malnutrition score was found to increase, and there was a statistically significant found between the groups (p=0.012). Conclusion: Although there are studies related to the effect of rs4607517 polymorphism in the GCK gene on the development of T2DM, the fact that the frequency of polymorphism of the patient group in our study was similar to the control group makes it necessary for the variant to be screened in larger patient populations. The majority of patients with T2DM were found to have high levels of HbA1c, LDL cholesterol, and triglycerides, inadequate level of nutrition knowledge and were obese.

The Relationship between Bariatric Food Pyramid and Long-Term Anthropometric Measurements of Patients Undergoing Bariatric Surgery.

The bariatric food pyramid is a standard for long-term healthy living and nutritional habits of patients who have undergone bariatric surgery, taking their gastric capacity and special nutritional requirements into account. This study aimed to evaluate how the compliance with the pyramid affects the anthropometric change in patients who have undergone bariatric surgery, depending on the period after surgery. 81 patients who have undergone bariatric surgery between August 2016 and September 2018 participated in the study. The patients were evaluated in the postoperative period and were divided into three groups according to the year they had the operation. Food consumption frequency information was obtained from the patients, and the amount of food consumed per day was recorded in grams. Protein, vegetable, fruit, grain, and oil consumption was calculated according to the pyramid and calculated as portions. A statistically significant difference was found for all three groups in terms of weight loss and body mass index (BMI) changes before and after surgery (p < 0.001, p < 0.001, respectively). It was observed that the amount of protein consumed by the patients was sufficient, cereal was high, and fruit was insufficient. Patients who consumed foods that were not recommended slowed in weight loss. In conclusion, it is estimated that increased consumption of grains and nonrecommended foods may cause weight gains. In order to prevent this, it is necessary to ensure that patients are fed in accordance with the pyramid and followed for many years.

Eating and nutritional habits in patients with schizophrenia

BackgroundThere are few studies that relate eating and nutritional habits to the severity of the disease and demographic profile in patients with schizophrenia. ObjectiveTo describe eating and nutritional habits and their relationship with the severity of the disease in patients with schizophrenia. MethodCross-sectional descriptive study. Sample: 31 patients with schizophrenia (ICD-10) under outpatient treatment. Inclusion criteria: age 18–65 years, clinically stable and, written informed consent. Assessment: Demographic, clinical characteristics (CGI-SCH, length of illness, BMI, abdominal perimeter), ad hoc questionnaire (eating, nutritional, and physical activity). ResultsMean age 43.13(SD = 7.85) years, males 61.3%. Mean severity of illness was 3.94(SD = 1.06), mean duration of the illness 18.42(SD = 8.27) years. 74.2% used to eatweekly fat meat and 64.5% less than 3−4 servings of fish, 77.4% less than 3 servings of fruit per day, and 51.6% drink less than 1 L of water. 83.9% used to drink coffee daily, 2.81(SD = 2.02) cups per day. Patients showed lower levels of Vitamin A, D, E, K1, C, folic acid, and magnesium. 93.5% did not fulfill the WHO recommendations on physical activity. Only retinol (r = −0.602, P = .039) and vitamin K1 (r = −0.693, P = .012) in women were related to the severity of illness. ConclusionsOutpatients with schizophrenia do not follow WHO recommendations on healthy diets, neither physical activity. Both clinical severity of the illness and marital status and cohabitation were associated with poor eating habits and nutrients deficit. These data should be taken into account by the nursing staff when implementing specific care in routine clinical practice.

Determination of the Nutritional Habits and Anxiety Levels in Individuals with COVID-19 in Turkey

Background: Coronavirus disease 2019 (COVID-19), which has spread worldwide since December 2019, has infected and claimed the lives of millions of people. This study aimed to investigate the relationship between anxiety levels and nutritional habits of patients with COVID-19.

Vitamin B1 Intake in Multiple Sclerosis Patients and its Impact on Depression Presence: A Pilot Study.

Vitamin B1, or thiamine, is one of the most relevant vitamins in obtaining energy for the nervous system. Thiamine deficiency or lack of activity causes neurological manifestations, especially symptoms of depression, intrinsic to multiple sclerosis (MS) and related to its pathogenesis. On this basis, the aim of this study was to determine the possible relationship between the nutritional habits of patients with MS and the presence of depression. Therefore, a cross-sectional and observational descriptive study was conducted. An analysis of dietary habits and vitamin B1 consumption in a Spanish population of 51 MS patients was performed by recording the frequency of food consumption. Results showed a vitamin B1 intake within the established range, mainly provided by the consumption of ultra-processed products such as cold meats or pastries, and a total carbohydrate consumption lower than recommended, which stands out for its high content of simple carbohydrates deriving from processed foods such as dairy desserts, juice, snacks, pastries, chocolate bars, soft drinks and fermented alcohol. In addition, a significant negative correlation between depression and the intake of thiamine and total carbohydrates was observed. These findings could explain the influence of MS patients’ eating habits, and consequently vitamin B1 activity, on depression levels.

Nutritional Habits in Patients with Urinary Tract Stones Referred to Imam Reza Hospital in 2019

Background: Urinary tract stones are the third most common urinary tract diseases after urinary tract infections and prostate pathological conditions. An accurate assessment for appropriate medical treatment and lifestyle changes is important in reducing the recurrence of urinary stones. Objectives: The present study aimed to determine nutritional habits of patients with urinary tract stones referring to the Imam Reza Hospital. Methods: This descriptive study was performed on 150 patients referred to the Urology Clinic who had been given a definite stone diagnosis. The data collection tool was a three-part questionnaire. Results: The mean age of patients was 41.34 (± 11.98) years. The history of kidney stones in the first-degree relatives of patients was 65.3%. One-third of the patients had fewer than 4 hours of physical activities. Forty per cent of patients drank 3 - 5 glasses of tea daily, 65.3% of them consumed at least one glass of carbonated drinks per week and a quarter of them added salt to food before tasting it. Conclusions: Dietary habits of patients with urinary tract stones seems to be not appropriate prior to the diagnosis of the diseases. Therefore, the diet should be given more attention to prevent kidney stones.

Hemodiyaliz Hastalarının Demografik Özelliklerine Göre Beslenme Durumlarının Değerlendirilmesi

Amaç: Bu çalışmanın amacı, hemodiyaliz hastalarının beslenme alışkanlıklarının belirlenmesi ve sosyo-demografik özellikleri ile beslenme durumları arasındaki ilişkinin irdelenmesidir.&#x0D; Bireyler ve Yöntem: Çalışma 23-85 yaş arasında 128 (71 kadın, %55.5) hemodiyaliz hastası üzerinde yürütülmüştür. Hastaların demografik özellikleri ve beslenme alışkanlıkları anketle belirlenmiştir. Antropometrik ölçümleri araştırmacı tarafından alınmış ve biyokimyasal parametreler hasta dosyasından elde edilmiştir. Subjektif Global Değerlendirme (SGD), Nutrisyonel Risk Taraması-2002 (NRS-2002) ve Malnütrisyon Inflamasyon Skoru (MİS) kullanılarak malnütrisyon durumu saptanmıştır.&#x0D; Bulgular: SGD’ye göre hastaların %8.6’sı ağır, %15.6’sı ise hafif-orta derecede malnütrisyonlu iken, NRS-2002’ye göre hastaların %21.9’unun beslenme riskine sahip olduğu belirlenmiştir. Malnütrisyon inflamasyon skoruna göre (MİS) kadın ve erkek hastaların MİS ortanca değeri sırasıyla 6 ve 5 puan olarak bulunmuştur (p&gt;0.05). NRS-2002’ye göre malnütrisyon riski olan hastaların %64.2’si ilkokul ve altı eğitim düzeyine sahiptir. SGD’ye göre ise hafif-orta derece malnütrisyonlu olan hastaların %50’sinin ilkokul ve altı eğitim düzeyine sahip olduğu, ağır derece malnütrisyonlu olan hastaların %45.5’inin okur yazar olmadığı, %36.4’ünün ilkokul mezunu olduğu saptanmıştır. Hastaların eğitim düzeylerine göre malnütrisyon durumunun istatistiksel olarak farklı olduğu bulunmuştur (p&lt;0.05). MİS puanları ile yaş, eğitim ve gelir düzeyleri arasında ilişki saptanmamıştır (p&gt;0.05).&#x0D; Sonuç: Hemodiyaliz hastalarının büyük bir çoğunluğunun eğitim ve gelir düzeyi düşüktür. Eğitim düzeyi düşük hastalarda malnütrisyon riski ve varlığı daha yüksektir. Hastalarda malnütrisyon riskinin belirlenmesinde ve yapılacak beslenme müdahalelerinde hastaların sosyo-demografik özelliklerinin de dikkate alınmasının gerekli olduğu düşünülmektedir.

Eating and nutritional habits in patients with schizophrenia.

There are few studies that relate eating and nutritional habits to the severity of the disease and demographic profile in patients with schizophrenia. To describe eating and nutritional habits and their relationship with the severity of the disease in patients with schizophrenia. Cross-sectional descriptive study. 31 patients with schizophrenia (ICD-10) under outpatient treatment. age 18-65 years, clinically stable and, written informed consent. Demographic, clinical characteristics (CGI-SCH, length of illness, BMI, abdominal perimeter), ad hoc questionnaire (eating, nutritional, and physical activity). Mean age 43.13(SD=7.85) years, males 61.3%. Mean severity of illness was 3.94(SD=1.06), mean duration of the illness 18.42(SD=8.27) years. 74.2% used to eat weekly fat meat and 64.5% less than 3-4 servings of fish, 77.4% less than 3 servings of fruit per day, and 51.6% drink less than 1l of water. 83.9% used to drink coffee daily, 2.81(SD=2.02) cups per day. Patients showed lower levels of Vitamin A, D, E, K1, C, folic acid, and magnesium. 93.5% did not fulfill the WHO recommendations on physical activity. Only retinol (r=-0.602, p=0.039) and vitamin K1 (r=-0.693, p=0.012) in women were related to the severity of illness. Outpatients with schizophrenia do not follow WHO recommendations on healthy diets, neither physical activity. Both clinical severity of the illness and marital status and cohabitation were associated with poor eating habits and nutrients deficit. These data should be taken into account by the nursing staff when implementing specific care in routine clinical practice.

THU-031 - Nutritional habits in patients with chronic liver disease: adherence of real life diet to international guidelines and its association with disease stage

THU-031 - Nutritional habits in patients with chronic liver disease: adherence of real life diet to international guidelines and its association with disease stage

Retarding Chronic Kidney Disease (CKD) Progression: A Practical Nutritional Approach for Non-Dialysis CKD

This is a case report on a patient with non-dialysis chronic kidney disease (CKD) in whom several nutritional issues are briefly discussed from a practical point of view. The article is accompanied by an editorial published in this Journal in relation to the 2nd International Conference of the European Renal Nutrition working group at ERA-EDTA—“Retarding CKD progression: readily available through comprehensive nutritional management?”— and focuses on several practical topics associated with the nutritional approach for the conservative treatment of non-dialysis CKD. The article is divided into 3 sections—basic nutritional assessment, nutritional targets, and nutritional follow-up in non-dialysis CKD—linked to 3 consecutive steps of the clinical follow-up of the patient and the related nutritional concerns and intervention. First visit: Baseline nutritional assessment and basic nutritional considerations in non-dialysis chronic kidney disease (CKD) • What nutritional assessment/monitoring for protein-energy wasting (PEW) should be employed? • Is a body mass index (BMI) of 21 kg/m2 adequate? • What phosphate target should be pursued? • What are the nutritional habits in patients with incident CKD? • What protein needs and amount of dietary protein should be pursued? • Does the quality of protein matter? • What amount of dietary salt should be employed? How should this be obtained? • How should normal serum phosphate be achieved? • What diet should be recommended? Is a vegetarian diet an option? Second visit: Major nutritional targets in non-dialysis CKD • Consequences of unintentional weight loss • What is the role of the renal dietitian in helping the patient adhere to a renal diet? Intermediate visits: Nutritional follow-up in non-dialysis CKD • What treatment for calcium/parathyroid hormone (PTH) will affect CKD progression? Final visits: • Would a dietary recall/intensive dietary education improve adherence with the diet? • Would a very-low-protein diet (VLPD)/ketodiet be indicated for this patient?

Changes of nutritional habits in patients with Alzheimer's disease

Abstract Background The aim of the study was to examine changes in food consumption patterns in patients with Alzheimer's disease. Methods A total of 217 patients diagnosed with Alzheimer's disease (AD) were enrolled in the study. Changes in nutritional patterns and eating habits following the onset of AD symptoms were analyzed and tested for associations with age, sex, education and the disease duration. First, a series of analyses of one-way contingency tables were conducted. Subsequently, three groups differing in the main direction of changes in the analyzed parameters were identified using multiple correspondence analysis. Patients were classified into the three groups by means of cluster analysis; the classification was further checked by multiple correspondence analysis. The Freeman-Halton extension of Fisher's exact test and the Kruskal-Wallis H test were used to analyze intergroup differences in nominal and continuous variables, respectively. Results Thirteen percent of cases revealed an increased body weight associated with increased appetite, quicker pace of eating larger portions, and with altered nutritional habits (i.e. changes in the positive direction). In 34% of cases, loss of weight was found in association with slower pace of eating smaller portions and decreased appetite (i.e. changes in the negative direction). The remaining 53% patients under study experienced no changes in their body weight, appetite or eating patterns, with only a relatively small percentage reporting some changes in their culinary tastes. Changes in either direction were noted predominantly in women. Patients manifesting positive changes were significantly older and had a later onset AD. Approximately one in four of them (25.9%) consumed significantly more sweet foods. Conclusions Weight loss affecting a significant percentage of AD patients was associated with their slower eating pace and eating smaller portions. Therefore, in these patients calorie density of consumed meals should be increased and their preference for sweet foods should be utilized.

PP117-MON: Biochemical Profile of Nutritional Status and Prevalence of Hypotireoidism in Patients with Heart Failure

Rationale: The potential impact that disability caused by rheumatoid arthritis (RA) has on nutritional aspects has not been analyzed. The aim of our study was to determine if dietetic habits are influenced by the degree of disability in these patients. Methods: Cross-sectional study. Frequency of food intake was measured using a validated questionnaire. Quality of intake was evaluated according to adherence to Mediterranean diet. The degree of dysfunction related to food intake was measured using items number 6, 7 and 8 from Health Assessment Questionnaire Spanish Modified (HAQ-20) Item Disability, that evaluate the abilities for “eating”. Each parameter is scored from 0 (no difficulty) to 3 (incapable). According this score, patients were divided in two groups: “low disability” if score was between 0 4 and “moderate-high disability” if 5 9. Results: We included 32 patients (71.9% females, mean age 57.1±14 years). “Moderate-high disability” was found in 18.7% patients. Adherence to Mediterranean diet was lower among patients with higher degree of disability (83.3% vs 34.6%; p = 0.04) mainly associated with a lower frequency of intake of fruits (50% vs 92.3%; p = 0.03) and vegetables (16.7% vs 61.5%; p = 0.04). Also, these patients recognized higher intake of fatty foods (66.7% vs 9.1%; p = 0.01). Although body mass index (BMI) and presence of obesity were higher in patients with higher disability, there were no significant differences between groups (BMI: 29.6±9.1 kgm2 vs 26.1±5.2 kgm2; prevalence of obesity: 40% vs 23.1%; p 0.05). Conclusion: A higher degree of disability leads to worse nutritional habits in patients with RA. A higher intake of fatty foods, usually hypercaloric and easier to prepare, was observed in patients with “moderate-high disability”. We consider that its consumption is used to compensate for potential lack of energy related to the disability for eating, with worse consequences on weight.

The assessment of trace elements nutritional habits in patients with HCV with or without interferon therapy

The assessment of trace elements nutritional habits in patients with HCV with or without interferon therapy

Examination of the nutritional habits of patients suffering from haemocromatosis

Examination of the nutritional habits of patients suffering from haemocromatosis

P113 DIET INTAKE IN PATIENTS ON THE WAITING LIST TO UNDERGO LIVER TRANSPLANTATION

Rationale: Low diet intake is considered the primary etiology for malnutrition in patients with end stage liver disease. The aim of our study was to assess diet intake and nutritional habits of patients on the waiting list for liver transplantation at our Institution. Methods: Between 2006 and 2007, patients were assessed by using the 24 hour recall instrument. Daily requirements were based on 35 kcal/kg for energy and 1.2 g/kg for protein. Usual weight was considered for those patients within a normal body mass index (BMI) and without edema or ascites. For those with edema, ascites or a BMI > 25 kg/m2 the calculations were based on the average BMI of 21.7 kg/m2. The software Diet Pro4 was used to calculate diet intake. Subjective Global Assessment (SGA) was held. Chi-square test was performed. Results: 159 patients were assessed, 71.1% male. Physical examination showed that 75.5% had edema and/or ascites. 71.7% of the patients reported that they had previously been oriented on nutritional issues. The estimated average energy and protein requirements were respectively 2143.8 kcal and 73.6 g. 82.1% and 73.1% of the patients didn’t cover their requirements for energy and protein, respectively. Inadequate food intake was associated with gender, severity of cirrhosis, presence of ascites and/or edema, episodes of encephalopathy, use of 3 or more medications, lower levels of physical activity (p < 0.05). Overall malnutrition was 74.7%. Both energy and protein inadequacy were associated with malnutrition (p < 0.05). Conclusion: Nutritional requirements are not reeached by most patients on the waiting list for liver transplant due to several risk factors.

Effects of a new low dose soy protein/?-sitosterol association on plasma lipid levels and oxidation

High doses of soy protein are able to decrease plasma cholesterolemia significantly, but they unbalance daily protein intake and strongly modify nutritional habits in patients. To evaluate the antihypercholesterolemic efficacy of a low dose soy protein product with added beta-sitosterol (rapport = 4:1) in 36 moderately hypercholesterolemic subjects. The study was divided into 3 separate periods of 40 days each: a stabilization diet period, followed by a treatment period during which all subjects took 10 g of the test product once daily and, finally, a wash out period. The following parameters were monitored: weight, dietary habits, plasma lipid levels, glycemia, uric acid, fibrinogenemia and antibodies against oxidized LDL (ox-LDL Ab). From the end of the stabilization diet period to the end of the supplementation with the soy protein product with added beta-sitosterol we observed a 19.64 +/- 20.32 mg/dL, 8.47 +/- 54.61 mg/dL, 1.69 +/- 10.92 mg/dL, and 7.06 +/- 16.66 mg/dL mean +/- SD decrease respectively in LDL-C (p < 0.001), TG (p = 0.358), VLDLs (p = 0.358) and apoB (p = 0.016) levels, associated with a 1.31 +/- 8.08 mg/dL and 1.03 +/- 19.09 mg/dL mean increase respectively in HDLC (p = 0.251) and apoAI (p = 0.749) plasma concentrations. The dietary supplementation did not influence Lp(a) (p = 0.984) and ox-LDL Ab (p = 0.953) plasma levels. A statistically significant correlation was observed for LDL-C plasma levels, between the end of the stabilization diet period and the end of the period of supplementation with soy proteins with added beta-sitosterols (p < 0.001). Although further long-term clinical studies are necessary before claims can be made regarding the therapeutic effects of the tested formulation, the preliminary findings regarding its efficacy and safety as an antihypercholesterolemic agent are encouraging.

Coincidence of Nutritional Habits and Esophageal Cancer in Germany

Introduction: The incidence rates for adenocarcinoma (AC) of the esophagus have risen rapidly in Western nations, whereas the incidence rates for esophageal squamous cell carcinoma (SCC) have remained nearly stable. There are studies about body mass index, smoking, alcohol, and development of AC or SCC. The aim of this study was to evaluate differences in nutritional habits of patients with AC or SCC compared with the population in Cologne. Patients and Methods: From January 1, 1997 to December 31, 1998, 85 patients with esophageal cancer (SCC n = 45, AC n = 40) were interviewed about their nutritional habits using a computerized program (EBIS). By random sample, 100 citizens of Cologne who were similar of age, residence, and nationality were chosen as healthy control group (CG) and were also interviewed with EBIS. Results: The known risk factors, alcohol and tobacco for SCC as well as alcohol and a high body mass index for AC, were confirmed in this study. The CG had a higher daily intake of calcium, magnesium and iron compared to patients with esophageal cancer (p < 0.05). In addition, the tumor group had a significant lower daily supply of carbohydrates, fruits, and dietary fiber (p < 0.001). About 80% of the patients ate more than 100 g meat/day in comparison to 50% of participants in the CG. Patients with AC consumed more magnesium, milk, and animal protein than patients with SCC or the participants of the CG. Conclusion: There are differences in nutrition between healthy controls and patients with esophageal cancer and between patients with SCC and AC. Patients with cancer of the esophagus had a nutritonal deficit in fresh fruit, vegetables, dietary fiber, and carbohydrates. Compared with the other groups, patients with AC had a higher intake of protein, fat, and milk.

Lifestyle changes in free-living patients with peripheralvascular disease (Fontaine stage II) related to plasma and LDL lipid composition: a 15 month follow-up study

Peripheral vascular disease (PVD) is characterized by arteriosclerosis and lower extremityischemia which cause intermittent claudication. Patients grouped in the Fontainer stage II have more than 75% organic stenosis in their large coronary arteries and exhibit a number of alterations in blood coagulation and plasma lipids. The aim of this study was to evaluate an intervention program of lifestyle habits including dietary recommendations, moderate exercise and decreased smoking in a population of patients with PVD for a period of 15 months, with respect to plasma-lipid and lipoprotein composition as well as LDL susceptibility to peroxidation. These parameters are well known risk indicators of arteriosclerosis and coronary heart disease. A total 13 subjects diagnosed with PVD (Fontaine stage II) were selected, while a healty age-matched group ( n=20) was used as a reference. This study design was an uncontrolled trial of lifestyle interventions. The group of patients was examined at 0, 3, 6, 9, 12 and 15 months. Patients smoking one or more packets of cigarettes per day at the beginning of the study (54.2%) decreased smoking by as much as 7.7% 15 months later. In addition, physical activity intensified significantly (walking > 1 km: 13.1–77%) and treadmill running increased over the study period while the energy intake decreased by 10%. The percentage of saturated fat in the diet decreased by 10% while the intake of polyunsaturated fat rose, and monounsaturated-fat intake showed a parallel trend to increase; the average intake of cholesterol also fell by 10% and plasma triglycerides and HDL-cholesterol showed a trend to decrease and increase, respectively. No permanent changes in LDL lipid fractions for patients were detected during the follow-up period and no differences between patients and the age-matched reference group were found. The macrophage uptake of plasma-oxidized LDL was significantly higher in patients than in the reference group and no differences due to the intervention period were detected. In conclusion, the education in lifestyle and nutritional habits of patients with PVD led to reduced energy intake parallel with augmented physical activity as well to a fall in plasma triglycerides and a rise in HDL-cholesterol, which are good indicators of a reduced risk of vascular and myocardial complications.