Heart-Healthy Dietary Intake Improved and Maintained 6 Months after Participation in a Cardiac Rehabilitation Program

Ulla Bach Laursen; Albert Marni Joensen; Martin Nygård Johansen; Kim Overvad; Mogens Lytken Larsen

doi:10.1097/TIN.0000000000000243

Heart-Healthy Dietary Intake Improved and Maintained 6 Months after Participation in a Cardiac Rehabilitation Program

Ulla Bach Laursen^*, Albert Marni Joensen, Martin Nygård Johansen, Kim Overvad, Mogens Lytken Larsen

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

We explored the longitudinal changes in and maintenance of specific food groups among patients with ischemic heart disease who were following a cardiac rehabilitation program. We measured dietary intake of 19 food groups with a validated self-administered food frequency questionnaire before rehabilitation, postrehabilitation, and 6 months after baseline. A total of 186 participants provided data at baseline and postrehabilitation and 157 participants after 6 months. We identified a trend that the quality of most foods was improved and more heart-healthy foods were consumed in patients. Improvements were maintained after 6 months.

Original language	English
Journal	Topics in Clinical Nutrition
Volume	36
Issue number	2
Pages (from-to)	100-111
Number of pages	12
ISSN	0883-5691
DOIs	https://doi.org/10.1097/TIN.0000000000000243
Publication status	Published - Apr 2021

Keywords

cardiac rehabilitation
diet
fatty acids
fish
fruit
ischemic heart disease
lifestyle
longitudinal studies
questionnaires and surveys
vegetables

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title = "Heart-Healthy Dietary Intake Improved and Maintained 6 Months after Participation in a Cardiac Rehabilitation Program",

abstract = "We explored the longitudinal changes in and maintenance of specific food groups among patients with ischemic heart disease who were following a cardiac rehabilitation program. We measured dietary intake of 19 food groups with a validated self-administered food frequency questionnaire before rehabilitation, postrehabilitation, and 6 months after baseline. A total of 186 participants provided data at baseline and postrehabilitation and 157 participants after 6 months. We identified a trend that the quality of most foods was improved and more heart-healthy foods were consumed in patients. Improvements were maintained after 6 months.",

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author = "Laursen, {Ulla Bach} and Joensen, {Albert Marni} and Johansen, {Martin Nyg{\aa}rd} and Kim Overvad and Larsen, {Mogens Lytken}",

year = "2021",

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doi = "10.1097/TIN.0000000000000243",

language = "English",

volume = "36",

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journal = "Topics in Clinical Nutrition",

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T1 - Heart-Healthy Dietary Intake Improved and Maintained 6 Months after Participation in a Cardiac Rehabilitation Program

AU - Laursen, Ulla Bach

AU - Joensen, Albert Marni

AU - Johansen, Martin Nygård

AU - Overvad, Kim

AU - Larsen, Mogens Lytken

PY - 2021/4

Y1 - 2021/4

N2 - We explored the longitudinal changes in and maintenance of specific food groups among patients with ischemic heart disease who were following a cardiac rehabilitation program. We measured dietary intake of 19 food groups with a validated self-administered food frequency questionnaire before rehabilitation, postrehabilitation, and 6 months after baseline. A total of 186 participants provided data at baseline and postrehabilitation and 157 participants after 6 months. We identified a trend that the quality of most foods was improved and more heart-healthy foods were consumed in patients. Improvements were maintained after 6 months.

AB - We explored the longitudinal changes in and maintenance of specific food groups among patients with ischemic heart disease who were following a cardiac rehabilitation program. We measured dietary intake of 19 food groups with a validated self-administered food frequency questionnaire before rehabilitation, postrehabilitation, and 6 months after baseline. A total of 186 participants provided data at baseline and postrehabilitation and 157 participants after 6 months. We identified a trend that the quality of most foods was improved and more heart-healthy foods were consumed in patients. Improvements were maintained after 6 months.

KW - cardiac rehabilitation

KW - diet

KW - fatty acids

KW - fish

KW - fruit

KW - ischemic heart disease

KW - lifestyle

KW - longitudinal studies

KW - questionnaires and surveys

KW - vegetables

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SN - 0883-5691

VL - 36

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EP - 111

JO - Topics in Clinical Nutrition

JF - Topics in Clinical Nutrition

IS - 2

ER -

Heart-Healthy Dietary Intake Improved and Maintained 6 Months after Participation in a Cardiac Rehabilitation Program

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