Eating habits, nutritional status, and cardiovascular risk in firefighters aged 20 to 59 from battalion XII, Costa Rica, 2020.
Main Article Content
Keywords
Firefighters, feeding behavior, body mass index, nutritional status
Abstract
Objective: To relate eating habits and nutritional status according to body mass index with cardiovascular risk employing the Framingham Heart Study formula in firefighters aged 20 to 59 from Battalion XII, Costa Rica, in 2020. Materials and methods: A structured interview is carried out with the firefighters in the research and with the results obtained, a statistical analysis is made with the models that best predict cardiovascular risk among the established variables. Results: It is evidenced that only 31% of the firefighters have a normal body mass index, the remaining percentage presents overweight or obesity type 1. Most of the sample presents a low cardiovascular risk according to the abdominal circumference and according to the calculator from Framingham Heart Study. Conclusions: There is an association between the consumption of alcohol, low-fat dairy, saturated fat and refined cereals, and cardiovascular risk, at different frequencies of consumption; besides, type I obesity and the use of the frying cooking method are also associated with this risk.
References
2. Banes CJ. Firefighters’ cardiovascular risk behaviors: Effective interventions and cultural congruence. Workplace health & safety. 2014;62(1):27–34.
3. Gendron P, Lajoie C, Laurencelle L, Trudeau F. Cardiovascular disease risk factors in Québec male firefighters. Journal of occupational and environmental medicine. 2018;60(6):e300–e306.
4. Risavi BL, Staszko J. Prevalence of risk factors for coronary artery disease in Pennsylvania (USA) firefighters. Prehospital and disaster medicine. 2016;31(1):102.
5. Araya Arce P. Composición corporal, nivel de actividad física y hábitos alimenticios de un grupo de bomberos permanentes del valle central. 2012;
6. NIOSH. Preventing fire fighter fatalities due to heart attacks and other sudden cardiovascular events. 7 de julio de 2020 [citado 20 de agosto de 2020]; Disponible en: https://www.cdc.gov/niosh/docs/2007-133/default.html
7. Miramontes VN, De la Torre Díaz ML. Reducción del riesgo cardiovascular y ejercicio aerobio en bomberos. Nutrición clínica y dietética hospitalaria. 2015;35(1):42–49.
8. Schmidt JE, Pailaquilén MB, Silva NF, Frey FE, Uarac MM. Asociación entre el riesgo cardiovascular y la condición física en bomberos de Valdivia, Chile.
9. Tarqui-Mamani C, Alvarez-Dongo D, Espinoza-Oriundo P. Riesgo cardiovascular según circunferencia abdominal en peruanos. En: Anales de la Facultad de Medicina. UNMSM. Facultad de Medicina; 2017. p. 287–291.
10. Aráuz-Hernández AG, Guzmán-Padilla S, Roselló-Araya M. La circunferencia abdominal como indicador de riesgo de enfermedad cardiovascular. Acta médica costarricense. 2013;55(3):122–127.
11. Mayta Calderón JC, Morales Moreno AM, Cárdenas Rojas AD, Mogollón Lavi JÁ, Armas Rodríguez V, Neyra Arismendiz L, et al. Determinación de riesgo cardiovascular y edad vascular según el score de Framingham en pacientes del Hospital Nacional Arzobispo Loayza. Horizonte Médico (Lima). 2015;15(2):26–34.
12. Zambrano JEC, Jaramillo PAV, Lino VER. Riesgo cardiovascular relacionado con el consumo de alcohol. Dominio de las Ciencias. 2016;2(4):17–27.
13. Arredondo Bruce A, del Risco Morales O. La acción cardioprotectora del uso moderado de alcohol. Revista médica electrónica. 2014;36(2):181–194.
14. Iglesias MJ, de la Fuente Layos MÁ, Alonso JF. Los nutrientes de la leche en la salud cardiovascular. Nutrición Hospitalaria. 2015;31(2):26–32.
15. López-Jaramillo P, Otero J, Camacho PA, Baldeón M, Fornasini M. Reevaluating nutrition as a risk factor for cardio-metabolic diseases. Colombia Médica. 2018;49(2):175–181.
16. Berciano S, Ordovás JM. Nutrición y salud cardiovascular. Revista española de cardiología. 2014;67(9):738–747.
17. Mente A, Dehghan M, Rangarajan S, McQueen M, Dagenais G, Wielgosz A, et al. Association of dietary nutrients with blood lipids and blood pressure in 18 countries: a cross-sectional analysis from the PURE study. The Lancet Diabetes & Endocrinology. 2017;5(10):774–787.
18. Achón Tuñón M, González González M, Varela Moreiras G. Criterios de armonía funcional entre gastronomía y salud: una visión desde la comunidad científica. Nutrición Hospitalaria. 2018;35(SPE4):75–84.
19. Hurtado ACS. La fritura de los alimentos: pérdida y ganancia de nutrientes en los alimentos fritos. Perspectivas en nutrición humana. 2008;10(1):77–88.
Article Sidebar
Article Details
Copyright (c) 2020 Universidad Hispanoamericana
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
RHCS uses the Creative Commons License 4.0 International (CC BY 4.0). For more information, please visit