Introduction. Dietary factors have been demonsrated to play a key role in onset of cardiovascular (CV) risk factors in adults. This study examines the role of diet in early onset of CV risk in youth. Method. A cross-sectional study was conducted of 13,376 youth (1-16 years) participants from NHANES III. The association of selected dietary factors with clinical and laboratory detection of hypertension (HYP), high total cholesterol (HTC; >/160 mg/dL), high triglycerides (HTRIG; >/250 mg/dL), and low high-density lipoprotein (LHDL; < 35 mg/dL) was determined. Multivariate regression analysis was conducted; all tests were two-sided with an alpha-level of .05. Results. High intake of sodium was associated with HYP (p=.05) and HTC (p=.03). High protein and carbohydrate diets were associated with HTC and HTRIG (p>/.05). Low-calorie diets, and diets low in potassium and iron were associated with HTC and HTRIG (p>/.05). Diets low in saturated and monosaturated fats was associated with LHDL (p>.05). Conclusion. The appropriateness of diets during youth need equal attention to that of adults. These results suggest that youth are at risk for HYP and dyslipidemia due to low-calorie diets and diets low in potassium, iron, and HDL-promoting fats. Youth are also at risk from diets high sodium, protein, and carbohydrates.
Learning Objectives: 1. Identify key food components associated with cardiovascular risk factors in youth 2. Determine key food groups important in designing youth dietary intervention programs
Keywords: Youth, Food and Nutrition
Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: None
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.