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Journal cover: Nutrition & Food Science

Nutrition & Food Science

ISSN: 0034-6659

Online from: 1971

Subject Area: Health Care Management/Healthcare

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Low-fat diet: case study of a cardiology patient


Document Information:
Title:Low-fat diet: case study of a cardiology patient
Author(s):Tanefa A. Apekey, (Faculty of Health & Life Sciences, School of Natural & Applied Sciences, University of Lincoln, Lincoln, UK), Anne J.E. Morris, (Faculty of Health & Life Sciences, School of Natural & Applied Sciences, University of Lincoln, Lincoln, UK), Shamusi Fagbemi, (Faculty of Health & Life Sciences, School of Natural & Applied Sciences, University of Lincoln, Lincoln, UK), G.J. Griffiths, (Clinical Pathology, Lincoln County Hospital, Lincoln, UK)
Citation:Tanefa A. Apekey, Anne J.E. Morris, Shamusi Fagbemi, G.J. Griffiths, (2010) "Low-fat diet: case study of a cardiology patient", Nutrition & Food Science, Vol. 40 Iss: 2, pp.235 - 242
Keywords:Diabetes, Diet, Obesity
Article type:Case study
DOI:10.1108/00346651011029273 (Permanent URL)
Publisher:Emerald Group Publishing Limited
Acknowledgements:The authors are very grateful to the patient volunteer who took part in the study. Competing interests: There were no competing interests. Funding: This study was supported by grant from Astra Zeneca UK. Ethical approval: The study was approved by the University of Lincoln Research Ethics Committee and North Nottingham Local Research Ethics Committee (Ref: 06/Q2402/38). Contributorship: All authors contributed equally to this study.
Abstract:

Purpose – Healthy diet and lifestyle have been shown to be important for obese patients in the management of diet-related diseases especially in the improvement of cardiovascular disease risk indicators. The purpose of this paper is to determine the effects of a calorie-restricted low-fat diet on body weight, cardiovascular disease risk and liver function indicators in an obese, cardiology outpatient with type II diabetes.

Design/methodology/approach – A male, obese cardiology outpatient was assigned to a calorie-restricted (6,694.4?kJ/d) low-fat (not to exceed 20 per cent of total energy intake) diet for 12 weeks. His body mass index (BMI), blood pressure (BP), pulse rate, fasting glucose, total cholesterol, triglyceride, low-density lipoprotein cholesterol, high-density lipoprotein (HDL) cholesterol, alanine aminotranseferase, aspartate aminotranseferase (AST) concentration and TC/HDL ratio were measured prior to the start of the diet and during weeks four, eight and 12 of the diet.

Findings – The patient found it difficult making changes to his diet and only reduced his weight by 1?kg. He significantly reduced his serum triglyceride by about 20 per cent, TC/HDL ratio by 13 per cent and fasting blood glucose concentration by 31 per cent. However, there was no significant change in his BP, pulse rate, total and LDL cholesterol concentration. He also reduced his AST concentration by 20 per cent and alanine aminotranseferase (ALT) by 19 per cent.

Originality/value – This paper usefully shows how healthier food choices involving increased intake of fruits and vegetables and restricted intake of total and saturated fat reduced the risk of cardiovascular death in a male cardiology outpatient with type II diabetes.



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