Risk Factor Intervention Through Dietary Modification

In a single blind, randomized and controlled study, 422 high risk individuals were asked to volunteer either for cardiovasoprotective diet (Group A: 210 cases) or for usual diet (Group B: 212 cases) for one year. Ages varied between 25 and 63 years, and 390 were males. Group A received significantly higher calories in the form of complex carbohydrates, vegetable proteins, and polyunsaturated fats, more jibre, potassium, magnesium and vitamin C and lower saturated fat and cholesterol compared to Group B. Mean age, mean body weight, risk factors, predisposing factors and complications were similar at entry to the study, as were laboratory data in both the groups. Dietary adherence was confrmed by a questionnaire. Afer one year, there was a significant (P<0-02) decrease in the total risk factors (25.3%) in Group A compared to Group B. Mean serum cholesterol (9.2%). triglyceride (13-O%), fasting blood sugar (15.2%). were significantly lowered and mean serum magnesium (I I-I%) and potassium (166%) were higher in the intervention group compared to baseline values without such changes in Group B. There was a significant decrease in total complications (62- I %) in Group A compared to Group B. Fatal and non-fatal myocardial infarction and sudden death, overall complications and mortality due to ischaemic heart disease were less in Group A compared to Group B. However, due to the small number of cases, differences were insignificant. It is likely that diet causes a significant reduction in blood lipids, blood pressures in hypertensives, blood sugar in diabetes and mean body weight in obesity leading to decrease in complications of these risk factors.