A CROSS-SECTIONAL STUDY ON METABOLIC SYNDROME (NCEP ATP III) AND IDENTIFYING THE INFLUENCE OF DIET USING FOOD FREQUENCY QUESTIONNAIRE

Dharitri G. Joshi*, Kanchal P. Sudeesh, Nagpavan S. R., Rinju Sara Rajan, Riya Johns and Mallikarjuna V. Jeeragi

ABSTRACT

Objective: The objectives of the study were to screen the patients for MetS using NCEP ATP- III criteria, to predict the prevalence of CVD risk using FRS, to assess the impact of dietary pattern using food frequency questionnaire (FFQ), to find out various risk factors. Methodology: A cross sectional study was conducted for a period of 6 months on an estimated sample size of 278. Patients were screened for MetS and CVD risk assessment was done using non-laboratory-based FRS. Patient’s dietary habits were analysed and calculated with diet Cal software and Indian Food Composition Table (IFCT). Categorical data and quantitative variables were analysed using Chi-square test, unpaired t-test and one-way ANOVA respectively. Results: Out of 278 participants,71.9% had MetS and 28.05% did not have MetS. Factors like BMI (25-29.9kg/m2), waist circumference (Male:100-20cm; Female: 90-109 cms), SBP (140-150mmHg), DBP (90-99 mmHg), FBS (>126mg/dl), patients with HTN &T2DM and patients taking treatment for HTN was associated with MetS (p<0.0001). MetS was associated with increased carbohydrate intake in females (p=0.27), total fat intake in both males and females(p=0.0219), total protein (p=0.042) and monounsaturated fatty acid (p<0.0001) intake in males. The increased dietary carbohydrates intake(p=0.027) showed a positive correlation with intermediate 10year CVD risk. Conclusion: Male subjects in the age group of 51-70 years were more at risk of MetS. participants with increased carbohydrate, total protein, fat and total monounsaturated fatty acid intake had a significance association with MetS. The increased carbohydrates intake showed a positive correlation with intermediate 10-year CVD risk.

Keywords: Metabolic Syndrome, Cardiovascular Disease, Framingham Risk Score, Food Frequency Questionnaire.