The Effect of Nutritional Status on Risk Factors of Cardiovascular System Diseases

Yıl 2019, Cilt: 3 Sayı: 1, 11 - 19, 15.03.2019

Melike Demir Doğan Fatma Tayhan Kartal

https://doi.org/10.35333/JOHSE.2019.46

Öz

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.

Anahtar Kelimeler

Anthropometric Measurements, Nutrition, Risk of Cardiovascular Disease

Kardiyovasküler Sistem Hastalıklarının Risk Faktörleri Üzerine Beslenme Durumunun Etkisi

Öz

Amaç: Bu çalışma besin tüketim sıklıklarının kardiyovasküler

sistem hastalıklarının risk faktörlerini nasıl etkilediğini belirlemek

amacıyla yapılmıştır.

Gereç ve Yöntem: Kesitsel bir araştırma olarak planlanan

bu çalışma Gümüşhane Devlet Hastanesinde, kardiyovasküler

hastalığı olan bireyler arasından gönüllü olan 62 hasta ile yapılmıştır.

Hastaların antropometrik ölçümleri araştırmacı tarafından uygun

yöntemlerle alınmıştır. Verilerin değerlendirilmesinde Pearson

Korelasyon Analizi kullanılmıştır.

Bulgular: Fast food (r=0,260, p=0,041) ve kek, kurabiye,

şekerleme tüketimi sıklığı ile LDL-kolesterol düzeyi (r=0,252,

p=0,048) arasında, bireylerin kırmızı et (r=0,254, p=0,046) ve süt

ve süt ürünleri tüketim sıklığıyla beden kütle indeksleri (r=0,326,

p=0,006) arasında pozitif bir ilişki bulunmuştur. Ayrıca süt ve

süt ürünleri ile yumurta tüketim sıklığı arttıkça bireylerin HDLkolesterol

değerleri de artmıştır (sırasıyla r=0,343, p=0,010 ve

r=0,262, p=0,039). Yine benzer olarak bireylerin çay/kahve

tüketim sıklığındaki artış HDL-kolesterol düzeyini arttırmıştır

(r=0,309, p=0,015). Bunun dışında hamur tatlıları, simit, poğaça

vb. tüketim sıklığıyla bireylerin trigliserit düzeyleri arasında,

ayrıca sebze ve meyve tüketim sıklığı ile bireylerin bel çevresi

arasında negatif yönde anlamlı bir ilişki olduğu bulunmuştur.

Sonuç: Sonuç olarak hamur tatlıları, şekerleme, fast food ve

hamur işleri tüketimi kardiyovasküler hastalık risk faktörlerini

olumsuz yönde etkilerken, süt ve süt ürünleri, kahve/çay ile

yumurta tüketimi HDL kolesterolü arttırarak kardiyovasküler

hastalıklar üzerinde olumlu yönde bir etkiye sahiptir.

Anahtar Kelimeler

Antropometrik Ölçümler, Beslenme, Kardiyovasküler Hastalık Riski

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