Nutrition and behavioral characteristics and determinants of plasma cholesterol levels in men and women
| Autor: | J, Sharlin, B M, Posner, S N, Gershoff, M F, Zeitlin, P D, Berger |
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| Rok vydání: | 1992 |
| Předmět: |
Adult
Dietary Fiber Male Health Knowledge Attitudes Practice Meat Body Weight Health Behavior Age Factors Blood Pressure Middle Aged Dietary Fats Calcium Dietary Eating Cholesterol Sex Factors Fruit Surveys and Questionnaires Dietary Carbohydrates Animals Humans Regression Analysis Cattle Female Exercise Aged |
| Zdroj: | Journal of the American Dietetic Association. 92(4) |
| ISSN: | 0002-8223 |
| Popis: | The National Cholesterol Education Program advocates dietary interventions in persons with high and moderate blood cholesterol levels and in the general population as a preventive measure for coronary heart disease. For these efforts to be successful, it is necessary to understand consumer characteristics and behaviors, including nutrient intake and dietary patterns. We studied the relationship of plasma cholesterol levels to consumer characteristics and dietary behaviors by examining 127 men (aged 20 through 71 years) and 187 women (aged 18 through 67 years) as part of a cholesterol screening project in the administrative offices and academic departments of Boston University from March 1988 through June 1988. Our results showed that specific consumer characteristics and dietary behaviors significantly differentiated male and female groups with low, moderate, and high cholesterol levels. Factors that should be considered in planning dietary interventions aimed at cholesterol reduction in men include spouse involvement and support in lipid-lowering interventions; weight reduction; increase in exercise; reduction in beef intake; and increases in dietary fiber and carbohydrates, particularly fruits. For women, recommendations include weight reduction; possible interventions aimed at reducing blood pressure (ie, behavioral modification aimed at reducing stress, increasing exercise, and cooking low-salt meals); reduction in beef intake, dietary fat, and saturated fat; and increases in carbohydrates and dietary fiber. |
| Databáze: | OpenAIRE |
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