Live, Love, Eat at Restaurants: The Effect of Four Cuisines on Lipids and Blood Pressure

2.50
Hdl Handle:
http://hdl.handle.net/10755/157647
Type:
Presentation
Title:
Live, Love, Eat at Restaurants: The Effect of Four Cuisines on Lipids and Blood Pressure
Abstract:
Live, Love, Eat at Restaurants: The Effect of Four Cuisines on Lipids and Blood Pressure
Conference Sponsor:Western Institute of Nursing
Conference Year:2009
Author:Stone, Dawn S., MN, RN, ANP
P.I. Institution Name:Western University of Health Sciences, College of Graduate Nursing
Title:Associate Professor
Contact Address:309 E. 2nd Street, Pomona, CA, 91766-1854, USA
Contact Telephone:909 469-5523
Co-Authors:Ellen B. Daroszewski, PhD, APRN, Professor; Lisa M. Goldstein, MSN, RN, CNS, Assistant Professor
Study Aim: The aim of this study was to explore the effect of restaurant dinners of four different common ethnic cuisines on the serum lipids (total cholesterol, LDL, HDL, Non-HDL, triglycerides, TC/HDL ratio) and blood pressure (SBP, DBP) of healthy adults. Background: We all eat and our choice of food can contribute to good health or increase the risk of disease. Restaurants are ubiquitous in American culture and are a substantial source of food for Americans with food eaten away from home comprising up to a third of calories consumed (Guthrie, Lin, & Frazao, 2002). National dietary guidelines such as the Dietary Guidelines for Americans (USDHHS, 2005) and scientific statements such as Diet and Lifestyle Recommendations (AHA, 2006) associate restaurant food with adverse health consequences yet the specific adverse effects of restaurant food has not been well studied. Method:  Fifteen couples, 35 to 68, in three cohorts of 10, met for four restaurant dinners of four different common cuisines: American, Chinese, Italian, and Mexican. Fasting lipids and BP were measured before and after each dinner. The restaurants chosen were mid-priced neighborhood restaurants that served food typical of the cuisine. All participants ate heartily at all dinners. No alcohol was consumed during or after the dinners. Results: No cuisine produced a statistically significant change in lipids or BP for the sample as a whole. SBP decreased slightly after American, Chinese and Italian cuisine, and increased slightly after Mexican. DBP decreased 1.5% after Mexican cuisine, but increased 4%, 1.6%, and 2.9% after American, Chinese, and Italian respectively. On average American cuisine decreased NHDL (-2.0%) and increased HDL (2.0%); Italian decreased NHDL (-1.1%) and HDL (-5.4%); Mexican increased NHDL (5.3%) and HDL (2.7%); and Chinese increased NHDL (1.5%) and decreased HDL (-3.2%). For younger participants Italian cuisine significantly decreased TC (df =19, p =.03) and LDL (df = 19, p = 0.014). For older participants Chinese cuisine significantly decreased HDL (df = 9, p = .016). For women no cuisine had a significant effect. For men Italian cuisine significantly decreased TC (df = 15, p =.034), LDL (p = 0.033), and HDL (p = 0.016). Implications: Little evidence was produced to support the purported adverse health consequences of restaurant food. On the contrary, American, Italian, and Mexican cuisines improved lipids. Italian cuisine significantly decreased TC and LDL in men. The effect of restaurant food consumption on specific risk factors needs much further investigation.
Repository Posting Date:
26-Oct-2011
Date of Publication:
17-Oct-2011
Sponsors:
Western Institute of Nursing

Full metadata record

DC FieldValue Language
dc.typePresentationen_GB
dc.titleLive, Love, Eat at Restaurants: The Effect of Four Cuisines on Lipids and Blood Pressureen_GB
dc.identifier.urihttp://hdl.handle.net/10755/157647-
dc.description.abstract<table><tr><td colspan="2" class="item-title">Live, Love, Eat at Restaurants: The Effect of Four Cuisines on Lipids and Blood Pressure</td></tr><tr class="item-sponsor"><td class="label">Conference Sponsor:</td><td class="value">Western Institute of Nursing</td></tr><tr class="item-year"><td class="label">Conference Year:</td><td class="value">2009</td></tr><tr class="item-author"><td class="label">Author:</td><td class="value">Stone, Dawn S., MN, RN, ANP</td></tr><tr class="item-institute"><td class="label">P.I. Institution Name:</td><td class="value">Western University of Health Sciences, College of Graduate Nursing</td></tr><tr class="item-author-title"><td class="label">Title:</td><td class="value">Associate Professor</td></tr><tr class="item-address"><td class="label">Contact Address:</td><td class="value">309 E. 2nd Street, Pomona, CA, 91766-1854, USA</td></tr><tr class="item-phone"><td class="label">Contact Telephone:</td><td class="value">909 469-5523</td></tr><tr class="item-email"><td class="label">Email:</td><td class="value">dstone@westernu.edu, dawnstonenp@yahoo.com</td></tr><tr class="item-co-authors"><td class="label">Co-Authors:</td><td class="value">Ellen B. Daroszewski, PhD, APRN, Professor; Lisa M. Goldstein, MSN, RN, CNS, Assistant Professor</td></tr><tr><td colspan="2" class="item-abstract">Study Aim: The aim of this study was to explore the effect of restaurant dinners of four different common ethnic cuisines on the serum lipids (total cholesterol, LDL, HDL, Non-HDL, triglycerides, TC/HDL ratio) and blood pressure (SBP, DBP) of healthy adults. Background: We all eat and our choice of food can contribute to good health or increase the risk of disease. Restaurants are ubiquitous in American culture and are a substantial source of food for Americans with food eaten away from home comprising up to a third of calories consumed (Guthrie, Lin, &amp; Frazao, 2002). National dietary guidelines such as the Dietary Guidelines for Americans (USDHHS, 2005) and scientific statements such as Diet and Lifestyle Recommendations (AHA, 2006) associate restaurant food with adverse health consequences yet the specific adverse effects of restaurant food has not been well studied. Method: &nbsp;Fifteen couples, 35 to 68, in three cohorts of 10, met for four restaurant dinners of four different common cuisines: American, Chinese, Italian, and Mexican. Fasting lipids and BP were measured before and after each dinner. The restaurants chosen were mid-priced neighborhood restaurants that served food typical of the cuisine. All participants ate heartily at all dinners. No alcohol was consumed during or after the dinners. Results: No cuisine produced a statistically significant change in lipids or BP for the sample as a whole. SBP decreased slightly after American, Chinese and Italian cuisine, and increased slightly after Mexican. DBP decreased 1.5% after Mexican cuisine, but increased 4%, 1.6%, and 2.9% after American, Chinese, and Italian respectively. On average American cuisine decreased NHDL (-2.0%) and increased HDL (2.0%); Italian decreased NHDL (-1.1%) and HDL (-5.4%); Mexican increased NHDL (5.3%) and HDL (2.7%); and Chinese increased NHDL (1.5%) and decreased HDL (-3.2%). For younger participants Italian cuisine significantly decreased TC (df =19, p =.03) and LDL (df = 19, p = 0.014). For older participants Chinese cuisine significantly decreased HDL (df = 9, p = .016). For women no cuisine had a significant effect. For men Italian cuisine significantly decreased TC (df = 15, p =.034), LDL (p = 0.033), and HDL (p = 0.016). Implications: Little evidence was produced to support the purported adverse health consequences of restaurant food. On the contrary, American, Italian, and Mexican cuisines improved lipids. Italian cuisine significantly decreased TC and LDL in men. The effect of restaurant food consumption on specific risk factors needs much further investigation.</td></tr></table>en_GB
dc.date.available2011-10-26T20:04:13Z-
dc.date.issued2011-10-17en_GB
dc.date.accessioned2011-10-26T20:04:13Z-
dc.description.sponsorshipWestern Institute of Nursingen_GB
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