Peripheral artery disease (PAD) is one of the most common cardiovascular diseases. Despite high prevalence of PAD, data regarding the dietary patterns of Canadian individuals with PAD is required. Biomarkers are used as an alternative to dietary assessment methods and are generally used to measure true dietary intake. A total of 30 participants with established PAD were recruited for this study. Dietary intakes were estimated using a 3 day food record (3DFR) and food frequency questionnaire (FFQ). Docosahexaenoic acid (DHA) status was analyzed in plasma, plasma PL and RBC membrane PL. The determined mean dietary macronutrient distribution consisted of 18% protein, 33% fat and 47% carbohydrate with 3DFR and 19% protein, 36% fat and 43% carbohydrate with FFQ. The mean intakes using 3DFR and FFQ, respectively, were: saturated fat = 24.2, 22.8 g; sodium = 4156.6, 2852.3 mg; eicosapentaenoic acid (EPA) = 90.0, 50.0 mg and DHA = 128.5, 110.0 mg. FFQ showed significant (p<0.05) correlation (r=0.48) with plasma and plasma PL DHA. As compared to national guidelines, the participants consumed a diet that was 61% higher than National Cholesterol Education Program (NCEP) recommendations for saturated fat. Also, the participants consumed a diet which was 177% and 246% higher than NCEP and the Institute of Medicine (IOM) recommendations for sodium, respectively. Hence, PAD patients should be encouraged to eat a diet that is lower in saturated fat and sodium. None of the participants met the American Heart Association (AHA) recommendations for established cardiovascular disease of 1g of combined EPA and DHA.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:MWU.1993/19448 |
| Date | 23 April 2013 |
| Creators | Gakhar, Neety |
| Contributors | House, James (Human Nutritional Sciences), Zahradka, Peter (Physiology) Pierce, Grant (Physiology) |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Detected Language | English |
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