Naslov
Dietary approach for the treatment of cardiovascular diseases in hospital setting

Autori
Balkić, Jelena ; Banjari, Ines ; Đurkan, Ivana ; Fako, Josipa

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Taste the Mediterranean - Book of abstracts / - Zagreb, 2014, 14-14

Skup
First international conference Taste the Mediterranean

Mjesto i datum
Šibenik, Hrvatska, 29.05.2014. - 01.06.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cardiovascular diseases; Mediterranean diet; hospital setting; national dietary guidelines

Sažetak
Every other person in Croatia dies of cardiovascular diseases (CVD). CVDs are responsible for 30% of all death causes worldwide, and according to the World Health Organization predictions this negative trend will be continued further on. Undelayingare numerous risk factors, but the biggest emphasis is on those that can be modified and therefore lower the incidence of CVD, its complications, and causative morbidity and mortality due to CVDs. This is especially related to hypertension, hyperlipidemias, smoking, increased body mass, diagnosis of type 2 diabetes, and inadequate level of physical activity and unfavourable dietary habits. The last two are the mostly highlighted and all preventive measures and actions go in that direction. We analysed a two week diet for cardiovascular patients in Osijek hospital, and compared these findings with the national standard for dietary guidelines for patients with cardiovascular diseases (NN 3528/07). The mean energy intake was 1378 kcal, which is in accordance to the national standard. Contribution of each macronutrient to the daily energy intake is as follows: 23% from proteins, 29% from fats and 54% from carbohydrates. Macronutrient distribution is also in accordance to the national standard. On the other hand, mean intake of total fibres (19.9 g/day) is below the recommended. Intake of saturated fats is above the recommended (mean 22.7% of saturated fats) but the intake of polyunsaturated fats is 36.4% of total dietary fats. Dietary guidelines for the prevention and treatment of CVDs contain specific aims: intake of fats, especially high intake of polyunsaturated fats and low intake of saturated fats, high intake of dietary fibres and low intake of simple carbohydrates. The Mediterranean diet (MD) positioned itself as one of the most appealing dietary principle, even in hospital settings. Importantly, all of these principles are the basis of the MD dietary principle, and the MD has numerously proven its significant positive impact on the prevention of CVDs. Dietary habits of people from Osijek-Baranjacounty differ significantly from the MD principles. Therefore, more effort will be needed to introduce some specific MD foods, such as olive oil, fish (2 to 3 times/week), and nuts.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Kliničke medicinske znanosti, Prehrambena tehnologija

POVEZANOST RADA