Loke Alice Yuen, Chan Kit Nga
School of Nursing, The Hong Kong Polytechnic University, Hong Kong, China.
J Adv Nurs. 2005 Oct;52(2):159-69. doi: 10.1111/j.1365-2648.2005.03578.x.
The aim of this study was to identify the dietary-related risk factors for coronary atherosclerosis among Hong Kong Chinese people.
Prevalence and mortality figures for coronary atherosclerosis are increasing in Chinese communities, including those in Hong Kong. Changes in dietary patterns might explain the increased risk of coronary artery disease among the Hong Kong Chinese.
A total of 145 consecutive patients scheduled to have coronary angiogram in a regional hospital in Hong Kong completed a self-reported questionnaire on their dietary intake for 1 week. A case-control design was used, and the data were collected from December 2000 to February 2001.
Consumption of more than 1120 g of fish [28 tael (Chinese weight unit, 1 tael equals approximately 42 g)] per week (OR = 0.07) and soybean (OR = 0.17) had a beneficial effect in preventing coronary atherosclerosis. In addition, an increased waist-hip ratio (OR = 4.81) and consumption of more than 28 teaspoons of fat per week (OR = 42.36) were identified by logistic regression as independent risk factors for coronary atherosclerosis. Moreover, people who smoked (OR = 1.72), had a lower educational level (OR = 0.51) or higher family income (OR = 1.92) were more vulnerable to coronary atherosclerosis. Patients confirmed as having coronary atherosclerosis were more likely than those with normal coronary vessels to rank deep fry, stir fry, and pan fry as their preferred cooking methods over steaming or boiling.
The results provide nurses with information on which to develop appropriate health education programmes for patients and the general public in Hong Kong to promote cardiovascular health. Efforts should be directed particularly to promoting boiling and steaming as major cooking methods, rather than frying or deep frying, as protective actions against coronary atherosclerosis.
本研究旨在确定香港华人中与饮食相关的冠状动脉粥样硬化危险因素。
包括香港华人在内的华人社区中，冠状动脉粥样硬化的患病率和死亡率正在上升。饮食模式的变化可能解释了香港华人中冠心病风险增加的原因。
香港一家地区医院共有145名连续安排进行冠状动脉造影的患者完成了一份关于其1周饮食摄入量的自我报告问卷。采用病例对照设计，数据收集于2000年12月至2001年2月。
每周食用超过1120克鱼（28两，中国重量单位，1两约等于42克）（比值比=0.07）和大豆（比值比=0.17）对预防冠状动脉粥样硬化有有益作用。此外，经逻辑回归分析，腰臀比增加（比值比=4.81）和每周食用超过28茶匙脂肪（比值比=42.36）被确定为冠状动脉粥样硬化的独立危险因素。此外，吸烟（比值比=1.72）、教育水平较低（比值比=0.51）或家庭收入较高（比值比=1.92）的人更容易患冠状动脉粥样硬化。被确诊患有冠状动脉粥样硬化的患者比冠状动脉血管正常的患者更倾向于将油炸、炒和煎作为首选烹饪方法，而不是蒸或煮。
研究结果为护士提供了信息，以便为香港的患者和公众制定适当的健康教育计划，以促进心血管健康。应特别致力于推广蒸煮作为主要烹饪方法，而不是油炸或油煎，作为预防冠状动脉粥样硬化的保护措施。
