Effects of Korean diet control nutrition education on cardiovascular disease risk factors in patients who underwent cardiovascular disease surgery.
10.4163/jnh.2018.51.3.215
- Author:
Su Jin JUNG
1
;
Soo Wan CHAE
Author Information
1. Clinical Trial Center for Functional Foods, Chonbuk National University Hospital, Jeonju, Jeonbuk 54907, Korea. soowan@jbnu.ac.kr
- Publication Type:Original Article
- Keywords:
Korean diets;
cardiovascular disease;
risk factor;
nutrition and diet education
- MeSH:
Animals;
Ascorbic Acid;
Cardiovascular Agents;
Cardiovascular Diseases*;
Cholesterol;
Compliance;
Diet*;
Dietary Fiber;
Education*;
Folic Acid;
Humans;
Obesity;
Risk Factors*;
Vegetables;
Vitamin A;
Vitamin B 6;
Waist Circumference;
Waist-Hip Ratio;
Whole Grains
- From:Journal of Nutrition and Health
2018;51(3):215-227
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: This study was conducted to verify the effects of increases in consuming Korean food in patients who underwent cardiovascular disease (CVD) surgery based on a Korean diet control education program and to investigate the effects of Korean diet control nutrition education on risk factors of CVD, changes in amounts of medication, and nutritional intakes. METHODS: The subjects consisted of 15 patients who have undergone CVD surgery within three years and continuously taken cardiovascular drugs. The Korean traditional diet (KTD) emphasizes intake of vegetables and fermented foods to lower saturated fat and cholesterol intake. We applied a KTD education program that included a modified DASH (The dietary approaches to stop hypertension) diet for cardiovascular disease patients. Korean diet control education was then applied to the patients for 12 weeks to evaluate the risk factors of CVD and the state of nutritional intakes. RESULTS: The Korean diet control compliance score increased significantly (p < 0.001) as Korean diet control education was implemented. Additionally, the obesity indexes, waist circumference (WC) (p = 0.002) and waist-to-hip ratio (WHR) decreased significantly (p < 0.001) after subjects received the education. Moreover, the glycemic control index, HbA1c, was significantly decreased (p < 0.05) from 7.3 ± 1.0% before the education to 7.0 ± 1.1% after the education. Changes in the amounts of Korean diet intake consisted of significant increases in cooked rice with whole grains, narmuls (vegetables either raw or cooked), kimchi, and traditional fermented foods following the education. Moreover, the nutritional intake after the education showed significant decreases (p < 0.05) in animal protein, animal lipids, and cholesterol. However, the intakes of Na, K, dietary fiber, vitamin A, vitamin B6, vitamin C, and folic acid were significantly increased. CONCLUSION: The active encouragement of consuming Korean food and the intervention of implementing diet control education positively affected nutritional intake, the obesity index and glycemic control of patients who have undergone CVD surgery.
