Evaluation of the attitudes of recipients of home-delivered meals.
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Aged↗
Biomedical subjects
A W Caggiula
Publications and source records attributed to A W Caggiula.
Characteristics associated with apoprotein and lipoprotein lipid levels in middle-aged women.
Recent evidence indicates that measurement of apoproteins may enhance evaluation of coronary heart disease risk. The purpose of the present study was to identify factors associated with interindividual variation in apoproteins (apo) A-I, A-II, and B and lipoprotein lipid levels in 541 healthy premenopausal women, a random sample ages 42 to 50 taken from driver's license lists. The results of multivariate analyses that included alcohol intake, obesity, smoking, exercise, and age as predictor variables showed alcohol consumption to be strongly, positively related to apo A-I and A-II and smoking and obesity to have modest lowering effects on apo A-I. Concentration of the high density lipoprotein subfraction, HDL2c, however, was highly negatively related to body mass index, with alcohol intake and smoking each contributing about 5% to the variation. HDL3c had a similar relationship to obesity, alcohol, and smoking, but the magnitude of effect was much smaller than that for HDL2c. Thus, the concentration of cholesterol relative to protein found in HDL, particularly HDL2, was lower in overweight women and higher in women who reported alcohol intake. About 10% of variation in low density lipoprotein cholesterol (LDLc) was explained jointly by smoking, obesity, and alcohol intake compared with 15% of variation in apo B associated primarily with obesity (8%) and, to a lesser extent, with age and smoking. Physical activity was not independently associated with any of the lipoprotein lipid or apoprotein measures. In sum, results show that obese women exhibited reduced HDLc per mole of protein and that alcohol intake was linked to increased HDL particle number.(ABSTRACT TRUNCATED AT 250 WORDS)
Adult↗
Comparison of sodium and potassium intake with excretion.
Nine well-motivated adults, knowledgeable about nutrition, kept food records, saved food portions equal to what had been eaten, and collected 24-hour urine samples for 3 consecutive days. Estimates of sodium and potassium intake were calculated from food table analyses of written food records and from flame photometric analyses of food portions. For each subject the mean of the estimates for each of the 3 days was compared with the mean of urine analyses for sodium and potassium for each of the 3 days. For the group of nine subjects, the average estimate of sodium intake from analyses of food records was 11% lower than the average estimate of urinary sodium excretion; the average estimate of sodium intake from analysis of food portions was 2% higher than urinary sodium excretion. For individuals, there were large differences between estimates of intake and measurement of sodium excretion. For the group of nine subjects, the average estimate of potassium intake from analysis of food records was less than 1% lower than the average estimate of potassium urinary excretion; the average estimate of potassium intake from analysis of food portions was 13% higher than potassium urinary excretion. For individuals, as with sodium, there were large differences between estimates of intake and measurement of potassium excretion.
Creatinine↗
Optimal nutritional therapy in treatment of hyperlipoproteinemias.
Nutritional therapies should play a key role in the treatment of elevated blood lipids. However, lack of adherence to these therapies has limited their widespread application. The contemporary challenge is to design care programs that maximize the potential for compliance. In this article, compliance is defined, and the factors that support patient adherence are described. The conditions necessary to produce behavioral change are outlined and related to program components. Finally, the selection of dietary goals and therapeutic eating patterns that provide the basis for the definition of these behavioral changes necessary for compliance are presented.
Cholesterol↗