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Dietary Patterns and Metabolic Syndrome in Patients With Premature Heart Disease: A Cross-Sectional Study Publisher



Rezayat S1 ; Mohammadifard N2 ; Zarepur E2 ; Feizi A3 ; Sarrafzadegan N2 ; Kafeshani M1
Authors
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Authors Affiliations
  1. 1. Nutrition and Food Security Research Center and Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Epidemiology and Biostatistics Department, Health School, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Nutrition and Food Science Published:2024


Abstract

Purpose: Due to the increase in the prevalence of other risk factors of heart diseases, the age of heart disease has decreased and it has led to premature heart disease. One of the main risk factors of this disease is metabolic syndrome (MetS). One of the key ways to control MetS is dietary modification. The purpose of this study is to investigate the relationship between dietary patterns and MetS in patients with premature heart disease. Design/methodology/approach: This study was conducted on 409 people with premature heart disease. The diagnosis of MetS was made based on the ATP III criteria. Dietary intake for the past year was collected using the validated semi-quantitative food frequency questionnaire. Dietary patterns were determined by factor analysis with principal components approach. Findings: Three dietary patterns were identified, including the healthy, western and traditional patterns. The findings showed that people who followed the traditional pattern more than those who followed less had a lower risk of MetS. (OR:0.23; 95% CI: 0.11–0.52). But, no relation was observed between healthy (OR:1.45; 95% CI:0.64–3.25) and western (OR:1.04; 95% CI:0.51–2.13) patterns with MetS. Originality/value: The findings of this study showed that following a traditional dietary pattern based on high consumption of whole grains, red meat, viscera, fish, eggs, high-fat dairy products, soft drinks, mayonnaise and solid oil was associated with a lower risk of MetS. © 2024, Emerald Publishing Limited.
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