Cardiovascular risk in employees of the Autonomous Universit | 75874


Cardiovascular risk in employees of the Autonomous University of Chihuahua, Mexico

Author(s): Sáenz Carrasco, Jesús Alfredo1; Muñoz Daw, María de Jesús1; Hinojos Seáñez, Elsa2; De la Torre Díaz, María de Lourdes1

Introduction: The prevalence of Chronic Noncommunicable Diseases (NCDs) has increased in recent years, presenting a large number of ailments such as; obesity, diabetes, cardiovascular disease in atherosclerosis, myocardial and cerebral ischemia, hypertension and cerebrovascular diseases are included.

Objective: To evaluate the overall health status of the academic and administrative staff active at the Autonomous University of Chihuahua, within the framework of the Health Campaigns conducted by the workers union-UACH, November 2012.

Methods: Cross-sectional study in 31 workers UACH supply variables, biochemical (triglycerides, total cholesterol,LDL, HDL) they were evaluated parameters. Atherogenic index and cardiovascular risk with the Framingham-Wilson scale was determined.

Results: The average daily dietary intake of cholesterol in men was 579.1 mg and 363.4 mg in women. Daily fiber intake was 9.7 g in men and 9.8 g in women. Saturated fat intake per day was 48.8 g (16.5% of the total caloric value) in men and 36.3 g (16.5% of the total caloric value) in women. The calculation of atherogenic index in men was 5.6 ± 2.0 and 4.1 ± 0.9 points in women. The calculation of cardiovascular risk according to Framingham 32.2% of men had a high risk.

Discussion and Conclusions: The prevalence of overweight, obesity and alterations in blood lipids, have the classic pattern of atherogenic dyslipidemia, which involves a high risk to develop coronary heart disease. Poor eating habits (high intake of cholesterol, saturated fat and low fiber intake) contribute to the development of cardiovascular diseases.

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Journal Highlights
  • Blood Glucose
  • Dietary Supplements
  • Cholesterol, Dehydration
  • Digestion
  • Electrolytes
  • Clinical Nutrition Studies
  • energy balance
  • Diet quality
  • Clinical Nutrition and Hospital Dietetics