Diet and Cardiovascular Diseases Risk: A Case – Control Study at Kushtia, Bangladesh
International Journal of Food Science and Biotechnology
Volume 5, Issue 4, December 2020, Pages: 68-71
Received: Apr. 6, 2020;
Accepted: Oct. 24, 2020;
Published: Nov. 4, 2020
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Tamanna Aktar, Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh
Md. Alauddin Biswas, Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh
This was a descriptive cross sectional study with purposely selected sample 230 cardiac patient conducted in kushtia sadar Hospital, kushtia. The study was conducted to assess the relation between cardiovascular diseases and dietary patterns of patients suffering from cardiovascular disease. Study results presented that about 26.5% patients were affected in stroke; 80 34.8% patients were affected in heart attack; 17.4% patients were affected in coronary heart disease. Out of total patients, 56.1% were overweight; 22.2% were obese class I; 29.1% male and 15.2% female were centrally obese by their waist circumference; 47.0% male and 34.8% female were centrally obese by their waist-hip ratio. BMI 28.38±3.16 in male and 26.75±4.62 in female, WC (cm) 88.70±9.18 in male and 81.45±11.25 in female and the difference was significant. Waist circumference (WC) was significantly (p=0.000) correlated with Waist-Hip ratio and dietary diversity score; BMI also correlated with WC. Most of the respondents did not know the symptoms of heart disease and dietary knowledge were very poor among the cardiac patients. The findings of the study shows that the prevalence of cardiovascular disease was high among those with positive family history, lower education, poor dietary knowledge, physically inactive, overweight or obese and those with higher WC, WHR were found to have a significant effect on the prevalence of CVD.
Md. Alauddin Biswas,
Diet and Cardiovascular Diseases Risk: A Case – Control Study at Kushtia, Bangladesh, International Journal of Food Science and Biotechnology.
Vol. 5, No. 4,
2020, pp. 68-71.
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