Melike DEMİR DOĞAN, Fatma TAYHAN KARTAL

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Kardiyovasküler Sistem Hastalıklarının Risk Faktörleri Üzerine Beslenme Durumunun Etkisi

Amaç: Bu çalışma besin tüketim sıklıklarının kardiyovaskülersistem hastalıklarının risk faktörlerini nasıl etkilediğini belirlemekamacıyla yapılmıştır.Gereç ve Yöntem: Kesitsel bir araştırma olarak planlananbu çalışma Gümüşhane Devlet Hastanesinde, kardiyovaskülerhastalığı olan bireyler arasından gönüllü olan 62 hasta ile yapılmıştır.Hastaların antropometrik ölçümleri araştırmacı tarafından uygunyöntemlerle alınmıştır. Verilerin değerlendirilmesinde PearsonKorelasyon 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 sütve süt ürünleri tüketim sıklığıyla beden kütle indeksleri (r=0,326,p=0,006) arasında pozitif bir ilişki bulunmuştur. Ayrıca süt vesüt ürünleri ile yumurta tüketim sıklığı arttıkça bireylerin HDLkolesteroldeğerleri de artmıştır (sırasıyla r=0,343, p=0,010 ver=0,262, p=0,039). Yine benzer olarak bireylerin çay/kahvetüketim sıklığındaki artış HDL-kolesterol düzeyini arttırmıştır(r=0,309, p=0,015). Bunun dışında hamur tatlıları, simit, poğaçavb. tüketim sıklığıyla bireylerin trigliserit düzeyleri arasında,ayrıca sebze ve meyve tüketim sıklığı ile bireylerin bel çevresiarasında negatif yönde anlamlı bir ilişki olduğu bulunmuştur.Sonuç: Sonuç olarak hamur tatlıları, şekerleme, fast food vehamur işleri tüketimi kardiyovasküler hastalık risk faktörleriniolumsuz yönde etkilerken, süt ve süt ürünleri, kahve/çay ileyumurta tüketimi HDL kolesterolü arttırarak kardiyovaskülerhastalıklar üzerinde olumlu yönde bir etkiye sahiptir.
Anahtar Kelimeler:

Antropometrik Ölçümler, Beslenme, Kardiyovasküler Hastalık Riski

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

Aim: This study was conducted to determine the consumptionfrequencies of food how affect the risk factors of cardiovascularsystem patients.Materials and Methods: This study, which was plannedas a cross-sectional study, was performed with 62 patients whowere voluntary among the patients with cardiovascular diseasein Gümüşhane State Hospital. The anthropometric measurementsof the patients were taken by the researcher with the appropriatemethods. Pearson Correlation Analysis was used to evaluate thedata.Findings: There was a positive relationship between fastfood (r=0,260, p=0,041) and cakes, cookies, sweets consumptionfrequency with LDL-cholesterol levels (r=0,252,p=0,048) andbetween the red meat (r=0,254, p=0,046) and milk and dairyproducts consumption frequency with body mass indexes (r=0,326,p=0,006). Also, HDL-cholesterol values of individuals increasedas milk and dairy products and egg consumption frequencyincreased (r=0,343, p=0,010 and r=0,262,p=0,039, respectively).Similarly, the increase in the frequency of tea/coffee consumptionof individuals increased the HDL-cholesterol level (r=0,309,p=0,015). In addition to this, it was found that there was a negativecorrelation between the frequency of desserts, bagels and pastryetc. consumption among the triglyceride levels of individuals aswell as between the frequency of consumption of vegetables andfruits with the waist circumference of individuals.Conclusion: Consequently, while, the consumption of desserts,sweets, fast food and pastries negatively affect the risk factorsof cardiovascular disease, the consumption of milk and dairyproducts, coffee/tea, egg have a positive effect on cardiovasculardiseases by increasing HDL-cholesterol.
Keywords:

Anthropometric Measurements, Nutrition, Risk of Cardiovascular Disease,

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Sağlık Hizmetleri ve Eğitimi Dergisi-Cover
  • Başlangıç: 2017
  • Yayıncı: Marmara Üniversitesi
Arşiv
Sayıdaki Diğer Makaleler

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