tailieunhanh - báo cáo hóa học: " Work and diet-related risk factors of cardiovascular diseases: comparison of two occupational groups"

Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành hóa học dành cho các bạn yêu hóa học tham khảo đề tài:Work and diet-related risk factors of cardiovascular diseases: comparison of two occupational groups | Hartung et al. Journal of Occupational Medicine and Toxicology 2010 5 4 http content 5 1 4 JOURNAL OF OCCUPATIONAL MEDICINE AND TOXICOLOGY RESEARCH Open Access Work and diet-related risk factors of cardiovascular diseases comparison of two occupational groups 1 2 2 3 3 Danielle Hartung Martina Stadeler Romano Grieshaber Sylvia Keller Gerhard Jahreis Abstract Background Although work related risk factors associated with Cardiovascular Diseases CD have been well researched there is no detailed knowledge regarding disparate occupational groups each with a different risk exposition. Therefore two occupational groups chefs and office workers were compared with a focus on nutritional and psychosocial factors. Methods Two groups of subjects were tested for work and diet-related risks of CD 45 chefs and 48 office workers . The groups matched both for gender male and age 30 to 45 years . The study included a medical check-up bioelectrical impedance analysis as well as an evaluation of questionnaires on health nutritional behaviour and coping capacity. In addition volunteers were required to compile a 7-day-dietary-record and collect their urine 24 h prior to their check-up. Blood samples drawn were analysed for glucose and lipid metabolism homocysteine vitamin B12 folic acid C-reactive protein uric acid red blood cell fatty acids plant sterols antioxidative capacity and oxidative stress. Results On average the chefs showed one risk factor more compared to the office workers. The most frequent risk factors in both groups included overweight obesity chef group CG office group OG and elevated TC CG OG . Moreover although the chefs often had higher CRP-concentrations more office workers suffered from hypertension . Chefs showed significant higher concentrations of saturated fatty acids and oleic acid whereas docosahexaenoic acid Omega-6- and trans fatty acids were found more frequently in the red blood cell membranes of office .