EATING FIRED FOODS TIES TO INCREASED PREVALENCE OF ARTERIAL HYPERTENSION AND CARDIOVASCULAR DISEASES

CHACON INALEN DEL VALLE; LIZZI ROCIO JIMENA; GOMEZ MEJIBA SANDRA; CORTEZ MAIRA BELEN

Mendoza

Congreso; XXXIV Reunión Científica Anual de la Sociedad de Biología de Cuyo; 2016

Sociedad de Biología de Cuyo

Arterial hypertension (AHT) has been associated with overweight and obesity; and is a risk factor for cardiovascular diseases any association with eating fried foods in a population of patients in San Luis City, Argentina. In this study 102 patients (18.6% men and 81.4% women), between 18-80 years-old, were included and grouped in tertiles (% of patients): 18-35 (55.9), 36-59 (21.6) and 60-80 (22.5). Patients with chronic diseases, mental disabilities, or those that do not sign the informed consent were excluded. They were interviewed in their homes using a validated-food frequency questionnaire, and anthropometric data were collected. Patients were classified according to their body mass index (BMI, Kg/m2) in underweight (UW, < 18.5, 3.9%), normal weight (NW, 18.5-14.9, 44.1%), overweight (OW, 25-29.9, 31.4%); and type 1 (T1O, 30-34.9, 10.8%), type 2 (T2O, 35-39.9, 4.9%) and type 3 (T3O, 40, 4.9%) obese. The prevalence of AHT in the population studied was of 20.6% and increased with age (by tertiles, 2.0%, 4.9% and 13.7%) and was higher in women than men (1% vs 19.6%). The prevalence of AHT (%) according to BMI and according to sex (male/female) showed: UW (0/3.9), NW (7.8/36.3), OW(4.9/26.5), T1O(2.0/8.8), T2O(2.0/2.9), T3O(2.0/2.9). The higher prevalence of AHT was observed in patients with OW (6.9%) and T1O (5.9%). As for the culinary habits of food preparation was observed that there was a positive correlation between patients whose use frying their food ≥3 times a week with CVD (Pearson = 0 260 rho, p = 0.008). This preliminary study suggests that eating fried foods is positively associated with AHT and CVD, although prospective studies to establish causality between these associations are required.