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Dietary intake and coronary heart disease risk factors in college students
Author(s) -
Arts Jennifer,
Brown Garrick A.,
Greene Geoffrey W.,
Lofgren Ingrid E.
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.857.7
Subject(s) - medicine , waist , anthropometry , blood pressure , saturated fat , coronary heart disease , nutrition education , obesity , cholesterol , gerontology
College students’ dietary choices increase their coronary heart disease (CHD) risk. The objective of HeartStart was to determine if a campus‐based dietary intervention would improve CHD risk. Baseline and post‐intervention measures included anthropometrics, 12‐hour fasting blood lipids and glucose and 24‐hour diet recalls using Nutrition Data System for Research 2012. The 6‐week intervention promoted whole grain and low‐fat dairy consumption via messages and information booths at the dining halls and a subsample received a daily text or email. At baseline, 98 normal weight (BMI=23.3 ± 3.2 kg/m 2 ) subjects 18.2 ± 0.6 y completed testing and 91 subjects completed post‐intervention testing. The majority were female (78%) and Caucasian (81%). 13% had elevated systolic blood pressure, 14% had elevated triglycerides, and 19% had elevated LDL‐C. 51% of females and 36% of males had low HDL‐C. The subsample (n=26) had whole grain (1.3 ± 1.4 servings/day) and low‐fat dairy (0.55 ± 0.66 servings/day) intakes below recommended amounts. Whole grain intake was correlated with HDL‐C (r=0.39, p=0.06). Refined grain intake was correlated with weight (r=0.42, p=0.04) and fasting glucose (r=0.39, p=0.05). Full‐fat dairy was correlated with BMI (r=0.45, p=0.02) and waist circumference (r=0.43, p=0.03). Results indicate that improvement is needed in college students’ dietary choices.