ASSOCIATION OF DIETARY PATTERN HABITS AND RISK FACTORS OF CORONARY ARTERY DISEASE IN TERTIARY CARE HOSPITAL KPK PESHAWAR: A HOSPITAL BASED CASE-CONTROL STUDY

Abstract

The prerequisite aim of this study was to control increasing mortality rate from CAD executed in the setting of dietary pattern habits and the objective of this study was to find the association between dietary pattern habits and coronary artery disease and to compare risk factors of coronary artery disease related to dietary habits with respective controls.

It was a case-control study conducted on 50 CAD patients collected from cardiology ward of Hayatabad Medical Complex, Peshawar and 50 healthy controls (age and gender matched). Informed written consent was taken and Performa was developed from Harvard food frequency questionnaire that interviewed about 27 food items and 7 socio-demographic variables. All the collected data was evaluated on SPSS V.22 by applying appropriate statistical tools (chi-square analysis and binary logistic regression).

Almost 60% of coronary artery disease patients were hypertensive and 42% had diabetes. Cases had higher BMI (26.65) compared to their matched controls (23.91). Flat unleavened bread (Paratha), Egg fried, Chicken fried, Chicken not fried, Rice, Read meat, Triangular pastry (Samosay), Fritters (Pakoray), Sweets (mithai) and Bakery products showed little association with coronary artery disease while Kabab (OR= 0.193 and ρ= 0.025) was significantly associated. However, fruits and vegetables were protective factors against the disease.

Dietary pattern habits of coronary artery disease patients revealed that food items cooked in ghee specifically Kebab/Chapli Kebab showed significant association while fruits and vegetables were protective factors for coronary artery disease.