Nutritional Risk Factors in the Cardiovascular Patients

Background: with respect to the effective dietary factors on heart diseases (hds), the present research aims to study the dietary risk factors of people with cardiovascular diseases. materials and methods: the demography and anthropometric information as well as the nutritional condition for 80 patients hospitalized in the cardiovascular ward of zahedan khatam al-anbia (pbuh) hospital were determined through dietary recall and indices of lipid profile.results: as per the findings of this study, for bmi, 26.2% of the patients were overweighed, 10.1% of patients had obesity, and 43.5% of the patients had abdominal obesity for waist to hip ratio. the mean of cholesterol, triglyceride, ldl, and hdl were 198.2±52.8, 136.8±66.3, 139±35.4, and 40±10.2 mg/dl, respectively. imbalance in the macronutrient intakes were observed in patients.conclusion: given the fact that the indices under study are inappropriate, the patients are those who are subject to cardiovascular diseases in a constant and chronic manner.