Knowledge On Diet Among The Ischemic Heart Disease Patients Attending Cardiology Clinic At Teaching Hospital Jaffna

Abstract

Abstract - Ischemic Heart Disease (IHD) is major cause of death in worldwide. In Sri Lanka, cardiovascular diseases cover 40% of Non-communicable diseases. IHD was ranked as leading cause for the hospital deaths since year 2013 and 14.2% of total deaths in 2017. Un-healthy dietary pattern is one of the modifiable risk factor for IHD. The aim of the study is to evaluate the knowledge on diet and assess influence of sociodemographic factors on knowledge. A descriptive cross sectional study was conducted in 2019, used an interviewer administered questionnaire among 414 IHD patients. Data was analysed using SPSS 25 and chi square test was performed to find out the relationship. Majority were male (70.3%), mean age was 66.2. Among them 68.4% were having dyslipidemia. Nearly two third (67.6%) of the participants knew that un-healthy dietary pattern can cause IHD. Majority of them knew that margarine (92.3%), fried foods (76.8%) and fast foods (74.2%) can increase blood cholesterol level. However, majority of them didn’t aware that Olive oil (78.5%) and Oats (59.7%) are good to consume and white bread (56%) is bad. Majority of them aware that vegetables (72%), fruits (52.2%) and legumes (51.7%) were good to take in high amount, however 64.3% of them didn’t know cereal also good to take. Only 28.3% had good knowledge on diet. Family history and highest educational level (p<0.05) showed significant relationship with knowledge. Conducting nutritional awareness programme for IHD may help to increase the level of knowledge.