Simonson Anna Peluso, Zera Jacquelyn N, Banerjee Paromita, Baker Brianne M
Department of Exercise Science and Sports Leadership, John Carroll University, University Heights, OH 44122, USA.
Department of Mathematics, Computer Science and Data Science, John Carroll University, University Heights, OH 44122, USA.
J Funct Morphol Kinesiol. 2024 Jul 27;9(3):132. doi: 10.3390/jfmk9030132.
Firefighters have demanding jobs, requiring high levels of fitness in stressful situations for operational readiness, yet many firefighters are at an increased risk of developing cardiovascular disease (CVD). Diet is an important factor contributing to the development of CVD. The purpose of this study was to describe the dietary intake of firefighters and examine the associations between dietary intake and the CVD risk. Forty-six male career firefighters (age = 41.2 ± 11.2 years; BMI = 29.2 ± 4.1 kg/m; body fat = 21.7 ± 6.1%) enrolled in a fitness-focused wellness program completed a health survey and a fitness assessment. The survey responses and fitness assessment were used to calculate the Framingham CVD Risk Score. Data were analyzed using R, the residual assumptions were verified, and the alpha level was set at 0.05. The results revealed that firefighters consume a standard American diet, with the overconsumption of meat and underconsumption of fruits and vegetables. The average CVD risk approached the upper limit of low risk. The results also indicate that meat servings and preparation fat affect the CVD risk (R = 0.21, = 0.006). The outcomes of this study can inform investigations aimed at improving operational readiness and reducing the CVD risk in firefighters by implementing a holistic approach combining dietary interventions with physical training.
消防员的工作要求很高，在压力环境下需要具备高水平的体能以做好行动准备，但许多消防员患心血管疾病（CVD）的风险却在增加。饮食是导致心血管疾病发展的一个重要因素。本研究的目的是描述消防员的饮食摄入情况，并研究饮食摄入与心血管疾病风险之间的关联。46名男性职业消防员（年龄=41.2±11.2岁；体重指数=29.2±4.1kg/m²；体脂率=21.7±6.1%）参加了一项以健身为重点的健康计划，他们完成了一项健康调查和一次体能评估。调查回复和体能评估用于计算弗明汉姆心血管疾病风险评分。使用R软件进行数据分析，验证了残差假设，并将显著性水平设定为0.05。结果显示，消防员的饮食为标准的美式饮食，肉类摄入过量，水果和蔬菜摄入不足。平均心血管疾病风险接近低风险的上限。结果还表明，肉类份数和烹饪用脂肪会影响心血管疾病风险（R=0.21，P=0.006）。本研究的结果可为旨在通过实施饮食干预与体育锻炼相结合的整体方法来提高消防员行动准备能力和降低其心血管疾病风险的调查提供参考。
