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Teaching a very low fat semi-vegitarian diet vs. the standard modified fat diet : effects on cardiac risk factors and nutrition-related quality of life

University of British Columbia

The effect of instructing adults with cardiovascular disease on a lacto-ovovegetarian plus fish diet (15% total fat, <6% saturates, <100 mg cholesterol) or the standard diet (30% fat, 7-10% saturates, 200-300 mg cholesterol) was studied. Thirty-nine subjects were randomly assigned to the experimental or the control diet for 12 weeks. Measurements of weight, waist circumference, serum lipids and nutrition-related quality of life were taken before and after the intervention. Diets were monitored by 3-day food records and analyzed using the Nutritionist IV™ for Windows Version 4.1 diet analysis program. Adherence was self-reported by completion of a daily calendar. Statistical analyses were performed using SPSS 9.0 for Windows. The General Linear Model repeated measures procedure was used to compare the effects of the intervention on the two groups. Correlation analysis and multiple linear regression analysis were also conducted. There was no difference between the two groups in actual diet followed during the intervention (17.4% total fat, 4.4% saturated fat, 135 mg cholesterol per day) nor in outcome measures. Both groups benefited equally from diet intervention. Weight decreased by 2.1% (p<O.OOl), waist circumference by 1.7% (p<O.Ol), total cholesterol by 3.7% (p<0.05), and low density lipoprotein (LDL)-cholesterol by 5.3% (p<0.001). Scores for nutrition-related health perceptions improved significantly by 21 ± 35% (p=.002). Multiple linear regression analysis showed that 26% of the difference in LDLcholesterol (p=.003) and 45% of the % difference in weight (p<.001) were accounted for by difference in energy intake and nutrition-related perceptions of health. Adherence scores showed significant inverse relationships with total (p=.002) and saturated fat (p=.001) intake. Nutrition-related health perceptions emerged as the predictor for adherence (p=.002). In conclusion, there appears to be no difference in short-term outcome by teaching a more restricted diet to subjects already on a low fat diet in a cardiac rehabilitation program. However, these results suggest that perceptions regarding one's health impact significantly on factors that affect energy intake, weight changes, and overall adherence to diet. Therefore, dietitians could emphasize the health benefits of dietary changes to encourage greater adherence to dietary principles.

Thesis/Dissertation

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2009-07-10

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http://hdl.handle.net/2429/10628

Human Nutrition

University of British Columbia

UBCV

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