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UMass Medical School study finds patients diagnosed with coronary heart disease continue poor diets
Date:1/30/2008

an, who interacts with the patient to examine the patients entire food intake from a 24-hour period, including complete food descriptions, preparation and amount. Prior to the recall, patients were given food models that identified different foods and serving sizes, to improve recall and estimation. Nutrient scores were computed, and the AHEI was then calculated to determine dietary quality, which included intake of fruits, vegetables, nuts and soy, ratio of white to red meat, cereal fiber, trans-fat, ratio of polyunsaturated fat to saturated fat, and alcohol.

Of a maximum 80 pointswhich indicates the healthiest dietthe average AHEI score was 30.8, with individual scores ranging between 5.1 and 69.8. The mean AHEI score was poorer than scores reported for samples of healthy individuals from the Health Professionals Follow-up Study and the Nurses Health Study. In a previous study by Ma and colleagues, the AHEI of several popular weight loss plans was calculated; the highest scoring diet was the Ornish Diet (AHEI = 64.6) and lowest scoring diet was the Atkins diet (AHEI= 42.3). The fact that one year after a coronary event patients with known CHD still have lower AHEI scores than these popular diets may be indicative of the complex issues of effecting and sustaining behavioral change and the confusion patients may face in navigating through dietary recommendations. When examining AHEI components, only 12.4 percent of the participants met the optimal daily consumption of vegetables and 7.8 percent for fruit. Only 8 percent of the patients met the cereal fiber recommendation, and 5.2 percent of the participants limited their trans-fat intake to 0.5 percent of total calories or less. In addition, nearly 11 percent of calories were from saturated fat (less than 7 percent is recommended), while total fiber was only 16.8 grams per day (25 grams or less per day is recommended).

The researchers evaluated the association of each patients diet in relation t
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Contact: Nicole Soucy
nicole.soucy@umassmed.edu
508-856-2000
University of Massachusetts Medical School
Source:Eurekalert

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