Effects of dietary intervention on serum lipids in factory workers
| Autor: | Reynir Thorsteinsson, Halldór Jónsson, Ari Johannesson, Thorir Thorhallsson, Johann A. Sigurdsson |
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| Rok vydání: | 1994 |
| Předmět: |
Adult
Male medicine.medical_specialty Time Factors Blood lipids Physiology Cohort Studies chemistry.chemical_compound Risk Factors Internal medicine Intervention (counseling) medicine Humans Occupational Health Serum high density lipoprotein Aged Meal Cholesterol business.industry Cholesterol HDL Public Health Environmental and Occupational Health Feeding Behavior Middle Aged Lipoproteins LDL Endocrinology chemistry Cardiovascular Diseases Metallurgy Female lipids (amino acids peptides and proteins) Serum low density lipoprotein Energy Intake Lipoproteins HDL business Dietary Services Body mass index Cohort study |
| Zdroj: | Scandinavian Journal of Primary Health Care. 12:93-99 |
| ISSN: | 1502-7724 0281-3432 |
| Popis: | To assess the effect of workplace-oriented dietary intervention on serum lipids.A cohort study. Screening for blood lipids and subsequent dietary intervention performed at a ferro-alloy factory where all the workers have at least one meal per working day served by the factory kitchen.Employees at Grundartangi ferro-alloy factory, Iceland.From 1 June 1989 to 1 June 1991, 155 workers participated in the screening and prevention programme.Changing the food served by the kitchen to 200 workers by lowering the total number of calories and increasing the content of fibre and unsaturated fats in the diet.The mean serum cholesterol was lowered from 6.64 to 6.09 mmol/l or by -8.28% for the whole group (p0.001) after two years of intervention. In the subgroups studied, serum high density lipoprotein (HDL) increased (p0.001), whereas serum low density lipoprotein (LDL) decreased. Cholesterol/HDL and LDL/HDL ratios were reduced. General dietary habits seemed to change in a favourable way. No significant change occurred in body mass index or smoking habits, and there was little effect on exercise habits.Workplace dietary intervention seems to be effective in reducing cardiovascular risk factors. Information provided to the kitchen staff is of importance, as well as information given to the employees, in order to obtain beneficial results from dietary change. |
| Databáze: | OpenAIRE |
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