Healthier diets improve quality of life while reducing cardiovascular disease risk factors

D. C. Hatton, J. A. Metz, Penny Margaret Kris-Etherton, S. Holcomb, C. D. Morris, S. Oparil, R. B. Haynes, J. S. Stern, L. M. Resnick, F. X. Pi-Sunyer, A. Chait, S. Clark, M. McMahon, M. E. Reusser, D. A. McCarron

Research output: Contribution to journalArticle

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Abstract

The effect of nutrition on quality of life (QOL) was measured in a randomized clinical trial designed to assess the effects of two different medically prescribed diets on cardiovascular risk factors and QOL in persons (n = 560) with either hypertension, hyperlipidemia, diabetes, or any combination of these conditions. One diet consisted of a nutrient-fortified, prepared meal plan (CCNW) formulated to achieve a macronutrient content of 15-20% fat, 15-20% protein, and 55-60% carbohydrate and a micronutrient content that met or exceeded the RDA for 22 vitamins and minerals. The other diet was matched for macronutrient content and was self-selected (SS) based on American Dietetic Association exchange lists. A battery of generic and nutrition-specific instruments was used to measure QOL. The results show that both the CCNW diet group and the SS diet group had statistically significant improvements over the 10-week intervention for all QOL instruments (p < 0.0001). The CCNW group had greater improvements than the SS diet group in daily activities and work performance (p < 0.05), as well as nutritional health perceptions (p < 0.001). There were significant correlations between QOL scores and improvements in risk factor profiles. Of the instruments tested, Nutritional Health Perception scores were most closely correlated with each of the risk factors, as well as with adherence to Step I and Step II dietary guidelines. Overall, the results show that nutrition can have a robust effect on QOL. Of the two diet conditions, the CCNW group had the most favorable outcomes for QOL as well as adherence and risk factor reduction.

Original languageEnglish (US)
Pages (from-to)106-113
Number of pages8
JournalDisease Management and Clinical Outcomes
Volume1
Issue number4
StatePublished - Nov 18 1998

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Cardiovascular Diseases
Quality of Life
Diet
Nutrition Policy
Dietetics
Micronutrients
Health
Risk Reduction Behavior
Quality Improvement
Healthy Diet
Hyperlipidemias
Vitamins
Minerals
Meals
Randomized Controlled Trials
Fats
Carbohydrates
Hypertension
Food
Proteins

All Science Journal Classification (ASJC) codes

  • Medicine (miscellaneous)

Cite this

Hatton, D. C., Metz, J. A., Kris-Etherton, P. M., Holcomb, S., Morris, C. D., Oparil, S., ... McCarron, D. A. (1998). Healthier diets improve quality of life while reducing cardiovascular disease risk factors. Disease Management and Clinical Outcomes, 1(4), 106-113.
Hatton, D. C. ; Metz, J. A. ; Kris-Etherton, Penny Margaret ; Holcomb, S. ; Morris, C. D. ; Oparil, S. ; Haynes, R. B. ; Stern, J. S. ; Resnick, L. M. ; Pi-Sunyer, F. X. ; Chait, A. ; Clark, S. ; McMahon, M. ; Reusser, M. E. ; McCarron, D. A. / Healthier diets improve quality of life while reducing cardiovascular disease risk factors. In: Disease Management and Clinical Outcomes. 1998 ; Vol. 1, No. 4. pp. 106-113.
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Hatton, DC, Metz, JA, Kris-Etherton, PM, Holcomb, S, Morris, CD, Oparil, S, Haynes, RB, Stern, JS, Resnick, LM, Pi-Sunyer, FX, Chait, A, Clark, S, McMahon, M, Reusser, ME & McCarron, DA 1998, 'Healthier diets improve quality of life while reducing cardiovascular disease risk factors', Disease Management and Clinical Outcomes, vol. 1, no. 4, pp. 106-113.

Healthier diets improve quality of life while reducing cardiovascular disease risk factors. / Hatton, D. C.; Metz, J. A.; Kris-Etherton, Penny Margaret; Holcomb, S.; Morris, C. D.; Oparil, S.; Haynes, R. B.; Stern, J. S.; Resnick, L. M.; Pi-Sunyer, F. X.; Chait, A.; Clark, S.; McMahon, M.; Reusser, M. E.; McCarron, D. A.

In: Disease Management and Clinical Outcomes, Vol. 1, No. 4, 18.11.1998, p. 106-113.

Research output: Contribution to journalArticle

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T1 - Healthier diets improve quality of life while reducing cardiovascular disease risk factors

AU - Hatton, D. C.

AU - Metz, J. A.

AU - Kris-Etherton, Penny Margaret

AU - Holcomb, S.

AU - Morris, C. D.

AU - Oparil, S.

AU - Haynes, R. B.

AU - Stern, J. S.

AU - Resnick, L. M.

AU - Pi-Sunyer, F. X.

AU - Chait, A.

AU - Clark, S.

AU - McMahon, M.

AU - Reusser, M. E.

AU - McCarron, D. A.

PY - 1998/11/18

Y1 - 1998/11/18

N2 - The effect of nutrition on quality of life (QOL) was measured in a randomized clinical trial designed to assess the effects of two different medically prescribed diets on cardiovascular risk factors and QOL in persons (n = 560) with either hypertension, hyperlipidemia, diabetes, or any combination of these conditions. One diet consisted of a nutrient-fortified, prepared meal plan (CCNW) formulated to achieve a macronutrient content of 15-20% fat, 15-20% protein, and 55-60% carbohydrate and a micronutrient content that met or exceeded the RDA for 22 vitamins and minerals. The other diet was matched for macronutrient content and was self-selected (SS) based on American Dietetic Association exchange lists. A battery of generic and nutrition-specific instruments was used to measure QOL. The results show that both the CCNW diet group and the SS diet group had statistically significant improvements over the 10-week intervention for all QOL instruments (p < 0.0001). The CCNW group had greater improvements than the SS diet group in daily activities and work performance (p < 0.05), as well as nutritional health perceptions (p < 0.001). There were significant correlations between QOL scores and improvements in risk factor profiles. Of the instruments tested, Nutritional Health Perception scores were most closely correlated with each of the risk factors, as well as with adherence to Step I and Step II dietary guidelines. Overall, the results show that nutrition can have a robust effect on QOL. Of the two diet conditions, the CCNW group had the most favorable outcomes for QOL as well as adherence and risk factor reduction.

AB - The effect of nutrition on quality of life (QOL) was measured in a randomized clinical trial designed to assess the effects of two different medically prescribed diets on cardiovascular risk factors and QOL in persons (n = 560) with either hypertension, hyperlipidemia, diabetes, or any combination of these conditions. One diet consisted of a nutrient-fortified, prepared meal plan (CCNW) formulated to achieve a macronutrient content of 15-20% fat, 15-20% protein, and 55-60% carbohydrate and a micronutrient content that met or exceeded the RDA for 22 vitamins and minerals. The other diet was matched for macronutrient content and was self-selected (SS) based on American Dietetic Association exchange lists. A battery of generic and nutrition-specific instruments was used to measure QOL. The results show that both the CCNW diet group and the SS diet group had statistically significant improvements over the 10-week intervention for all QOL instruments (p < 0.0001). The CCNW group had greater improvements than the SS diet group in daily activities and work performance (p < 0.05), as well as nutritional health perceptions (p < 0.001). There were significant correlations between QOL scores and improvements in risk factor profiles. Of the instruments tested, Nutritional Health Perception scores were most closely correlated with each of the risk factors, as well as with adherence to Step I and Step II dietary guidelines. Overall, the results show that nutrition can have a robust effect on QOL. Of the two diet conditions, the CCNW group had the most favorable outcomes for QOL as well as adherence and risk factor reduction.

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