Patients undergoing elective coronary artery bypass grafting exhibit poor pre-operative intakes of fruit, vegetables, dietary fibre, fish and vitamin D

B. Ruiz-Nunez*, G. H. A. M. van den Hurk, J. H. M. de Vries, M. A. Mariani, M. J. L. de Jongste, D. A. J. Dijck-Brouwer, F. A. J. Muskiet

*Corresponding author for this work

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Abstract

CHD may ensue from chronic systemic low-grade inflammation. Diet is a modifiable risk factor for both, and its optimisation may reduce post-operative mortality, atrial fibrillation and cognitive decline. In the present study, we investigated the usual dietary intakes of patients undergoing elective coronary artery bypass grafting (CABG), emphasising on food groups and nutrients with putative roles in the inflammatory/anti-inflammatory balance. From November 2012 to April 2013, we approached ninety-three consecutive patients (80% men) undergoing elective CABG. Of these, fifty-five were finally included (84% men, median age 69 years; range 46-84 years). The median BMI was 27 (range 18-36)kg/m(2). The dietary intake items were fruits (median 181g/d; range 0-433g/d), vegetables (median 115g/d; range 0-303g/d), dietary fibre (median 22g/d; range 9-45g/d), EPA+DHA (median 014g/d; range 001-106g/d), vitamin D (median 49g/d; range 19-112g/d), saturated fat (median 131% of energy (E%); range 9-23E%) and linoleic acid (LA; median 63E%; range 19-113E%). The percentages of patients with dietary intakes below recommendations were 62% (fruits; recommendation 200g/d), 87% (vegetables; recommendation 150-200g/d), 73% (dietary fibre; recommendation 30-45g/d), 91% (EPA+DHA; recommendation 045g/d), 98% (vitamin D; recommendation 10-20g/d) and 13% (LA; recommendation 5-10E%). The percentages of patients with dietary intakes above recommendations were 95% (saturated fat; recommendation

Original languageEnglish
Pages (from-to)1466-1476
Number of pages11
JournalBritish Journal of Nutrition
Volume113
Issue number9
DOIs
Publication statusPublished - 14-May-2015

Keywords

  • Coronary artery bypass grafting surgery
  • Coronary artery disease
  • Diets
  • Low-grade inflammation
  • CARDIOVASCULAR-DISEASE RISK
  • LOW-GRADE INFLAMMATION
  • HEART-DISEASE
  • FATTY-ACIDS
  • EICOSAPENTAENOIC ACID
  • GUT MICROBIOTA
  • BRAIN-FUNCTION
  • LIFE-STYLE
  • METAANALYSIS
  • CONSUMPTION

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