What are patients actually eating: the dietary practices of cardiovascular disease patients

Yunsheng Ma, University of Massachusetts Medical School
Barbara C. Olendzki, University of Massachusetts Medical School
Sherry L. Pagoto, University of Massachusetts Medical School
Philip A. Merriam, University of Massachusetts Medical School
Ira S. Ockene, University of Massachusetts Medical School

Abstract

PURPOSE OF REVIEW: To examine dietary quality for patients after a coronary heart disease (CHD) event using a selective review.

RECENT FINDINGS: Poor dietary quality is a risk for patients before and after CHD events. Although cardiac rehabilitation programs often contain a nutrition education component and are advised for many patients, few patients attend cardiac rehabilitation. The American population experiences many difficulties with adherence to a higher-quality diet. A diet high in dietary quality is important in reducing risk of recurrent disease, yet few patients who have faced life-threatening cardiac events are adherent to such dietary recommendations.

SUMMARY: A review of the literature indicates the need for postevent dietary evaluation and effective nutrition counseling with ongoing follow-up. In addition, we need to demonstrate the effectiveness of such approaches.