337 Dietary habits in occupationally active men with first myocardial infarction

Introduction Only a few studies have been undertaken to analyse the dietary habits of people with cardiovascular diseases. The aim of this study was to evaluate the dietary behaviours of working people after the first acute cardiovascular incident. Methods In the study Functional Activity Questionnaire (FAQ) was used. The study was performed in two groups: the first group were all men hospitalised during one year in two clinics of cardiology, professionally active until the first myocardial infarction (MI). It comprised 243 men, aged 26–70 years. The reference group consisted of 403 men, blue- and white-collar workers aged 35–65 years. Frequency of consumption of each product among patients with acute myocardial infarction and in the reference group was calculated using basic methods of descriptive statistics. Multivariate logistic regression model was used to determine the risk factors for myocardial infarction. All statistical analyses were performed using the STATISTICA version 8MR 3 c software. Results Body mass index of MI patients was significantly higher (p=0.006).The frequency of consumption of particular products in MI group and in the reference group differed significantly for 11 of 21 products. Patients with MI significantly less frequently reported daily consumption of fruits, raw vegetables, cheese, vegetable fats and fish. In this group consumption of salty (p=0.0226) or fatty (p Discussion It has been shown that after adjusting for age, education and type of work, the daily consumption of fish, salads and cooked vegetables, fruits and vegetable oils significantly reduced the risk of myocardial infarction. Increased MI risk was associated with obesity and preference for fatty foods. We found, that the diet significantly modified risk of MI in examined workers. This indicates that an important part of prevention activities among working people should be an education about proper dietary habits.