The effect of eating habits on cardiovascular risk factors and the assessed cardiovascular risk

Study was aimed to assess the effect of eating habits on cardiovascular risk factors and the assumed cardiovascular risk among 18–60 years old individuals in Hungary. The 1320 patients were recruited who had not been treated previously because of known cardiovascular risk factors or diseases. Taking questionnaire on eating habits, physical examination, laboratory tests (total cholesterol, LDL-, HDL-cholesterol, triglyceride, fasting blood glucose, OGTT) and cardiovascular risk assessment were carried out.Proportion of involved people who tended to follow healthy diet (determined on the basis of relevant European cardiovascular primary prevention guideline, focusing on the following parameters: total daily calorie-, fat-, cholesterol intake, fruit/vegetable- and salt consumption) was 66%. In “healthy diet” group we found more patients with normal total cholesterol, LDL-cholesterol and triglyceride, blood pressure (BP) and body mass index (BMI) levels compared to “unhealthy diet” group and this difference was significant. There was no significant difference between the quality of diet and HDL-cholesterol and glucose levels. The level of cardiovascular risk changed in line with the quality of diet significantly: among those people who tended to follow a healthy diet, the proportion of low risk individuals was higher whereas among those people who did not care the quality of food, this proportion was the opposite.Intention to follow healthy diet is an important part of cardiovascular risk mitigation policy among adult Hungarian people