Dietary habits and myocardial infarction in occupationally active men
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Nofer Institute of Occupational Medicine, Łódź, Poland (Department of Work Physiology and Ergonomics)
Medical University of Lodz, Łódź, Poland (Department of Electrocardiology)
Medical University of Lodz, Łódź, Poland (Department of Cardiology)
Online publication date: 2019-11-04
Corresponding author
Alicja Bortkiewicz   

Nofer Institute of Occupational Medicine, Department of Work Physiology and Ergonomics, św. Teresy 8, 91-348 Łódź, Poland
Int J Occup Med Environ Health. 2019;32(6):853-63
Objectives: Only a few studies have been undertaken to analyze the dietary habits of people with cardiovascular diseases. The aim of this study was to evaluate the dietary behaviors of working people who were hospitalized due to experiencing the first acute cardiovascular incident. Material and Methods: In the study, the Functional Activity Questionnaire was used. The study was conducted in 2 groups. The first group included all the men hospitalized during 1 year (January–December 2009) in 2 clinics of cardiology, who were professionally active until the first myocardial infarction (MI). It comprised 243 men aged 26–70 years. The reference group consisted of 403 men, blue- and white-collar workers, aged 35–65 years. Results: The body mass index of the MI patients was significantly higher (p = 0.006). The frequency of consumption of particular products in the MI group and in the reference group differed significantly for 11 of 21 products. The MI patients significantly less frequently reported the daily consumption of fruit, raw vegetables, cheese, vegetable oils and fish. In this group, the consumption of salty (p = 0.0226) or fatty (p < 0.0001) foods was significantly higher. It was shown that, after adjusting for age, education and the type of work, the daily consumption of fish, salads and cooked vegetables, as well as fruit and vegetable oils, significantly reduced the risk of myocardial infarction. An increased MI risk was, in turn, associated with obesity and preference for fatty foods. Conclusions: The authors found that diet significantly modified the MI risk in the examined workers. This indicates that an important aspect of prevention activities among working people should involve education about proper dietary habits. Int J Occup Med Environ Health. 2019;32(6):853–63
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