Dietary intake of antioxidants and fats in the context of coronary heart disease prevention among elderly people

Emilia Kolarzyk 1, Agata Skop-Lewandowska 2, Jagoda Jaworska 2, Agnieszka Ostachowska-Gąsior 2, Teresa Krzeszowska-Rosiek 2
1 - Jagiellonian University Medical College Hygiene and Dietetics Dept, Cracow Higher School of Health Promotion
2 - Jagiellonian University Medical College Hygiene and Dietetics Dept
Ann Agric Environ Med

ICID: 1233574
Article type: Original article
 
 
Abstract
Introduction
. Some literature data indicate that the proper intake of exogenic antioxidants from food and the proper intake of fats can offer significant protection against coronary heart disease.
Objectives. The estimation of total antioxidant capacity of food intake on the basis of Dietary Antioxidant Index (DAI), together with an assessment of the contribution of particular food products in DAI, and the evaluation of consumption of all dietary fats and frequency of consumption of products that are a source of fats among elderly people in Krakow, Poland.
Materials and method. 143 persons (73 women and 70 men) aged 65–80 were studied. None of them was under specialist medical control, including cardiological control. DAI was investigated on the basis of the Food Frequency Questionnaire (FFQ) which included 145 food items. DAI was measured using the method by Benzi and expressed as FRAP (the ability to reduce Fe3+ to Fe2+, measured in mMol/l). The daily intake of fats was estimated using the 24-h nutritional recall. The frequency of fats consumption was estimated with the usage of FFQ. For statistical analysis, χ2 test was used.
Results The mean value of DAI of all studied persons was 34.27 + 11.72 mMol/l. The largest percentage of those studied had FRAP values in the range 25–35 mMol/l. The highest contribution in the total DAI value was found in fruit (36.2%), grains and cereal-based products (23.6%), and beverages (24.0%). The consumption of vegetables was on the fourth position (7.1%). The contribution of the remaining food products was low. The consumption of total fats (about 70g/24h) and saturated fatty acids (14% of energetic value) exceeded the recommendations. The participation of mono-and polyunsaturated fatty acids in the diets was not in accordance with recommendations. The most frequently consumed fats were animal fats (sausages, butter) and cakes, but the consumption of vegetable oils, fish, nuts and seeds of oil plants was too low.
Conclusions. The majority of elderly people made mistakes in their nutrition. The enrichment in natural antioxidants of the diets of elderly people and the normalization of their fats consumption should become an important element of primary and secondary prophylaxis of cardiovascular diseases
DOI: 10.5604/12321966.1233574
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