Asociación del consumo de carnes rojas y procesadas con la morbilidad cardiovascular en adultos mayores de 30 años
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Date
2025-01-16
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Universidad Nacional de Trujillo
Abstract
Establecer la asociación del consumo de carnes rojas y procesadas con la morbilidad cardiovascular en adultos mayores de 30 años. Materiales y métodos: Estudio observacional analítico de corte transversal. Se aplicó la encuesta de Frecuencia de Consumo Cuantificada y el Cuestionario IPAQ a 128 pacientes adultos con edad entre 30 y 70 años atendidos en consulta externa de cardiología, cirugía cardiovascular y neurología del Hospital Regional Docente de Trujillo en el periodo abril-setiembre del 2023. Resultados: El 60,16% fueron mujeres y el 39,84% hombres, con una edad promedio de 54,49 ± 10,04 años. Se encontró una prevalencia del 50% de morbilidad cardiovascular. El 47,66% de los participantes reportaron consumir carnes rojas; mientras que el 42,97%, carnes procesadas; y el 33,59%, carnes rojas y procesadas. Además, la mayoría reportó un nivel de actividad física moderado (58,59%), seguido por bajo (31,25%) y alto (10,16%). Se encontró diferencias estadísticamente significativas entre el consumo de carnes rojas, procesadas y combinadas con la morbilidad cardiovascular utilizando el estadístico Chi cuadrado(p<0,001). En el análisis multivariado se encontró que el consumo de carnes rojas y procesadas y la morbilidad cardiovascular, se asoció con un aumento significativo en la prevalencia de morbilidad cardiovascular (RP: 2,54; IC 95%: 1,82-3,54; p<0,001), que al ajustarse por factores de confusión, se mantuvo significativa (RP: 1,63; IC 95%: 1,11-2,40; p=0,012). Conclusión: El consumo de carnes rojas y procesadas se asocia significativamente con la morbilidad cardiovascular en adultos mayores de 30 años.
Palabras clave: Carne roja, alimentos procesados, enfermedades cardiovasculares,
morbilidad
Abstract To establish the association of the consumption of red and processed meats with cardiovascular morbidity in adults over 30 years of age. Materials and methods: Analytical observational cross-sectional study. The Quantified Consumption Frequency Survey and the IPAQ Questionnaire were applied to 128 adult patients between 30 and 70 years of age attended in cardiology, cardiovascular surgery and neurology outpatients of the Hospital Regional Docente de Trujillo in the period April-September 2023. Results: 60,16% were women and 39,84% men, with an average age of 54,49 ± 10,04 years. The prevalence of cardiovascular morbidity was found to be 50%. 47,66% of the participants reported consuming red meats; while 42,97%, processed meats; and 33,59%, red and processed meats. In addition, the majority reported a moderate level of physical activity (58,59%), followed by low (31,25%) and high (10,16%). Statistically significant differences were found between the consumption of red, processed and combined meats with cardiovascular morbidity using Chi square test (p<0,001). Multivariate analysis found that the consumption of red and processed meats and cardiovascular morbidity was associated with a significant increase in the prevalence of cardiovascular morbidity (PR: 2,54; 95% CI: 1,82-3,54; p<0.001), which, when adjusted for confounding factors, remained significant (PR: 1,63; 95% CI: 1,11-2,40; p=0,012). Conclusion: Consumption of red and processed meats is significantly associated with cardiovascular morbidity in adults over 30 years of age.
Abstract To establish the association of the consumption of red and processed meats with cardiovascular morbidity in adults over 30 years of age. Materials and methods: Analytical observational cross-sectional study. The Quantified Consumption Frequency Survey and the IPAQ Questionnaire were applied to 128 adult patients between 30 and 70 years of age attended in cardiology, cardiovascular surgery and neurology outpatients of the Hospital Regional Docente de Trujillo in the period April-September 2023. Results: 60,16% were women and 39,84% men, with an average age of 54,49 ± 10,04 years. The prevalence of cardiovascular morbidity was found to be 50%. 47,66% of the participants reported consuming red meats; while 42,97%, processed meats; and 33,59%, red and processed meats. In addition, the majority reported a moderate level of physical activity (58,59%), followed by low (31,25%) and high (10,16%). Statistically significant differences were found between the consumption of red, processed and combined meats with cardiovascular morbidity using Chi square test (p<0,001). Multivariate analysis found that the consumption of red and processed meats and cardiovascular morbidity was associated with a significant increase in the prevalence of cardiovascular morbidity (PR: 2,54; 95% CI: 1,82-3,54; p<0.001), which, when adjusted for confounding factors, remained significant (PR: 1,63; 95% CI: 1,11-2,40; p=0,012). Conclusion: Consumption of red and processed meats is significantly associated with cardiovascular morbidity in adults over 30 years of age.
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Keywords
Carne Roja, Alimentos Procesados, Enfermedades Cardiovasculares, Morbilidad