Læknablaðið - 15.05.1992, Síða 10

168
LÆKNABLAÐIÐ
Guðrún Þ. Hjaltadóttir, Ásgeir Kristjánsson,
Eyjólfur Harðarson og Margrét Magnúsdóttir
fá einnig þakkir höfunda fyrir veitta aðstoð.
SUMMARY
Primary prevention of coronary ris'k factors among
factory workers - a cohort study of two years
dietary intervention. High cholesterol is considered
to be a major risk factor for coronary heart diseases
(CHD). Although new drugs may be effective
in lowering serum cholesterol, diet with low fat
content and rich in fibres is still the comerstone for
therapy of hyperlipidemia. Dietary intervention
studies have mostly been carried out by using
dietary advise, group sessions and informative
brochures for those persons who are considered
at »high risk«. However it seems difficult for most
people to change their life style and the result of
these efforts has often been disappointing.
The aim of this study was to assess the effect of
workplace oriented dietary intervention on CHD
risk factors especially cholesterol, in ferroalloy
factory workers in Grundartangi, in westem
Iceland. The two hundred workers have at least
one hot meal per day while working, provided by
the factory kitchen.The GP’s at Akranes Health
Center are responsible for the health care of the
workers.
A nutritionist held three meetings with the study
subjects including one where spouses were invited.
In cooperation with the workers and the cook,
the nutritionist changed the ingredients of the
kitchen menu by lowering the total amount of
calories, minimizing fat, especially saturated. 155
workers (thereof 20 women) were then followed-
up for two years with regard to serum lipids,
smoking, weight, dietary habits and exercise.
The study subjects were divided into four groups
according to initial cholesterol value. The two
groups with highest levels, >7.0 mmol/1 (35%
of all) got more interventive attention than the
others. The mean serum cholesterol levels in the
whole group decreased from 6.6 mmol/1 to 6.1
or 7.6% (p<0.001) after two years. Favourable
changes also occured in high density lipoprotein
(HDL) which increased significantly and the ratio
ol' LDL/HDL and cholesterol/HDL decreased
significantly during the follow-up period. No
statistical changes occurred in body mass index
(BMI), exercise or smoking habits.
It is concluded that this relatively simple workplace
oriented dietary intervention for two years was
found to significantly alter blood lipids in a
favourable manner and if continued should decrease
the future risk of CHD amongst the employees.
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