Kardiyovasküler Sistem Hastalıklarının Risk Faktörleri Üzerine Beslenme Durumunun Etkisi

Abstract

Aim: This study was conducted to determine the consumption frequencies of food how affect the risk factors of cardiovascular system patients. Materials and Methods: This study, which was planned as a cross-sectional study, was performed with 62 patients who were voluntary among the patients with cardiovascular disease in Gümüşhane State Hospital. The anthropometric measurements of the patients were taken by the researcher with the appropriate methods. Pearson Correlation Analysis was used to evaluate the data. Findings: There was a positive relationship between fast food (r=0,260, p=0,041) and cakes, cookies, sweets consumption frequency with LDL-cholesterol levels (r=0,252,p=0,048) and between the red meat (r=0,254, p=0,046) and milk and dairy products consumption frequency with body mass indexes (r=0,326, p=0,006). Also, HDL-cholesterol values of individuals increased as milk and dairy products and egg consumption frequency increased (r=0,343, p=0,010 and r=0,262,p=0,039, respectively). Similarly, the increase in the frequency of tea/coffee consumption of individuals increased the HDL-cholesterol level (r=0,309, p=0,015). In addition to this, it was found that there was a negative correlation between the frequency of desserts, bagels and pastry etc. consumption among the triglyceride levels of individuals as well as between the frequency of consumption of vegetables and fruits with the waist circumference of individuals. Conclusion: Consequently, while, the consumption of desserts, sweets, fast food and pastries negatively affect the risk factors of cardiovascular disease, the consumption of milk and dairy products, coffee/tea, egg have a positive effect on cardiovascular diseases by increasing HDL-cholesterol.