Consumption of protective and promotive foods in cardiovascular diseases among public employees
Keywords:
food consumption, public employees, cardiovascular risk factor, protecting foodsAbstract
Objective
The aim of this study is to describe the consumption of protective and promotive foods in cardiovascular
diseases among public employees according to level of education and family income.
Methods
An epidemiologic investigation was carried out with public employees of state offices in São Paulo city, both
sexes and aged up 18th on utilizing random sampling weighted (n=1 271) select from a total of 4 665 persons.
Information about socioeconomic characteristics, lifestyle and the food consumption, as well as referred to
morbidity was obtained. Food frequency questionnaire was used to collect information about food habits.
Results
Risk factors such as sedentary lifestyle (88%), overweight/obesity (36%), smoking status (27%) and cardiovascular
diseases (30%) were verified. The mean consumption of foods that promote cardiovascular diseases, that is,
saturated fatty acids, sodium and sugars, was statistically higher among individuals with a low level of
education (elementary school) and a family income of up to 3 minimum wages. The mean consumption of
protective foods, such as dietary fiber, vitamins, minerals, polyunsaturated and monounsaturated fatty acids
and phytochemicals was statistically higher among those with higher education (college degree) and a family
income of more than 6 minimum wages.
Conclusion
Individuals with a low level of education (elementary school) and a family income of up to 3 minimum wages
consume more foods that promote cardiovascular diseases. They also presented other associated risk factors
more frequently. Intervention programs must prioritize this segment of the population.
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Copyright (c) 2023 Africa Isabel de la Cruz Perez NEUMANN, Mirian Matsura SHIRASSU, Regina Mara FISBERG
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