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dc.contributor.advisorMann, Jim
dc.contributor.advisorChisholm, Alexandra
dc.contributor.authorOng, Jasmine Xiuping
dc.identifier.citationOng, J. X. (2013). ‘The Tailored Diet Study’: The effect of tailored dietary modification on lipid levels in FH participants (Thesis, Master of Dietetics). University of Otago. Retrieved from
dc.description.abstractRationale: Risk factors for cardiovascular disease (CVD) are both modifiable and non-modifiable. Modifiable risk factors associated with CVD poor diet quality, physical inactivity and tobacco consumption. Individuals with familial hypercholesterolemia (FH) have inherited genetic disorders affecting low-density lipoprotein receptors. These individuals are predisposed to a greater risk of CVD due to increased low-density lipoprotein cholesterol (LDL-C) levels. Dietary modifications remain an important part of CVD risk reduction in FH. Methods: This study was a pre and post intervention design that ran over eight weeks. We recruited FH participants through GP practices in Dunedin and Southland. Dietary assessment for each participant was carried out using a prompted 24-hour recall and a semi-quantitative FFQ. The FFQ was used to create a simulated 7-day diet record for each participant. This was done at baseline and repeated at the end of the study. Nutrient analyses of diets were done using Kai-culator©. Blood lipids were compared pre and post intervention. The blood lipid measurements were taken for total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), LDL-C, triglycerides (TAG), and TC:HDL ratio. Spearman’s correlations and paired t-tests were carried out to determining changes in nutrient intakes and their associations with lipid changes. Results: No significant differences were found between pre and post mean levels of TC, HDL-C, LDL-C, TAG or TC:HDL-C. There were significant reductions in intakes of biscuits (p=0.002), eggs and egg dishes (p=0.027), bread based dishes (p=0.012) and processed meat (p=0.008). There were also significant increases in intakes of fish and seafood (p=0.003), nuts (p=0.002),fruit (p=0.012), and vegetables (p=0.016) and table spread (p=0.048). This related to a significant reduction in intakes of saturated fatty acids (p<0.001), cholesterol (p=0.003) and an increase in monounsaturated (p=0.01) and polyunsaturated fatty acids (p=0.035). Qualitative feedback indicated that the majority of participants found the study to be helpful in increasing their understanding of heart healthy eating habits, and in changing their dietary practices. Conclusions: This short term intervention showed that tailored dietary advice was effective in changing nutrient and food group intakes towards a more optimal diet. This study was limited due to the small sample size (n=25) and short study duration.
dc.publisherUniversity of Otago
dc.rightsAll items in OUR Archive are provided for private study and research purposes and are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectcardiovascular disease
dc.subjectLDL cholesterol
dc.subjectFamilial hypercholesterolemia
dc.title“The Tailored Diet Study”: The effect of tailored dietary modification on lipid levels in FH participants
dc.language.rfc3066en Nutrition of Dietetics of Otago
otago.openaccessAbstract Only
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