To examine the effect of community-based dietary intervention on hyperlipidemia. Methods A total of 180 hyperlipidemia individuals with TG>2.26 mmol稬-1(200 mg穌L-1)and/or TC>5.72 mmol稬-1 (220 mg穌L-1) were ...To examine the effect of community-based dietary intervention on hyperlipidemia. Methods A total of 180 hyperlipidemia individuals with TG>2.26 mmol稬-1(200 mg穌L-1)and/or TC>5.72 mmol稬-1 (220 mg穌L-1) were selected from 428 eligible subjects in eight communities of Beijing. They were randomly divided into intervention group (n=108) and control group (n=72). Dietary intervention was provided for the intervention group for 6 months. Information on dietary intakes, physical examinations and blood samples was collected. Serum lipids were assayed at baseline and endpoint of the study period. Results Respective decrease in dietary intake of total calories, fat, cholesterol and cooking oil by 13.62%, 24.75%, 24.40%, and 22.43%, in the intervention group was observed. The percentages of total calories from fat, carbohydrate and protein appeared to be desirable after study. Reduced body weight and BMI were also observed. There was a respective 5.61% and 7.06 % decrease in total serum cholesterol and low-density lipoprotein cholesterol in the intervention group, while no significant changes were found in the control group. Conclusions Community-based dietary intervention can effectively improve dietary patterns, control body weight, and decrease the levels of total serum cholesterol and low-density lipoprotein cholesterol.展开更多
基金Danone Institute Grant for Nutrition Research and Education Projects China 2000.
文摘To examine the effect of community-based dietary intervention on hyperlipidemia. Methods A total of 180 hyperlipidemia individuals with TG>2.26 mmol稬-1(200 mg穌L-1)and/or TC>5.72 mmol稬-1 (220 mg穌L-1) were selected from 428 eligible subjects in eight communities of Beijing. They were randomly divided into intervention group (n=108) and control group (n=72). Dietary intervention was provided for the intervention group for 6 months. Information on dietary intakes, physical examinations and blood samples was collected. Serum lipids were assayed at baseline and endpoint of the study period. Results Respective decrease in dietary intake of total calories, fat, cholesterol and cooking oil by 13.62%, 24.75%, 24.40%, and 22.43%, in the intervention group was observed. The percentages of total calories from fat, carbohydrate and protein appeared to be desirable after study. Reduced body weight and BMI were also observed. There was a respective 5.61% and 7.06 % decrease in total serum cholesterol and low-density lipoprotein cholesterol in the intervention group, while no significant changes were found in the control group. Conclusions Community-based dietary intervention can effectively improve dietary patterns, control body weight, and decrease the levels of total serum cholesterol and low-density lipoprotein cholesterol.
