بررسی ارتباط عوامل تغذیه‌ای و انفارکتوس حاد میوکارد Study of Correlation between Nutritional Factors and Acute Myocardial Infarction

    Background & Aim: The effect of food and drink consumption and their variation on acute myocardial infarction incidence has been investigated in several studies. The objective of the present study was to investigate correlation between nutritional risk factors and acute myocardial infarction. Patients & Methods: This case-control study involved 250 patients with acute myocardial infarction as the case group and 250 ones without acute myocardial infarction as the control group. Paired matching was done in terms of sex and age. All subjects were those referred to Imam Khomeini Hospital in 2003. The method of sampling was non-random sequential and data was gathered through interviews. Statistical analysis was done via t-test, chi-square test and odds ratio. Type one error was 0.05. Results: The mean age was calculated to be 54.8(±11.9) years. The most common type of oil for cooking in both groups was vegetable oil. In the case group, beer drinking was more common than the other group(P=0.009, OR=1.1). The consumption of tea and meat was significantly more in the case group(tea: P=0.005, meat: P=0.003). Fresh fruit and dairy products were mostly used by the control group(P=0.000). Eating fish, egges, grains, salty foods, vegetables and sugar were equal in both groups. Conclusion: A perfect dietary regimen plays an important role in the prevention of coronary artery diseases and people should be informed about it so that they can use an alternative dietary regimen.