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Associations between Dietary Intake and Cardiovascular Disease Risk in American Career Firefighters: An Observational
Anna Peluso Simonson1, Jacquelyn N Zera1, Paromita Banerjee2
1Department of Exercise Science and Sports Leadership, John Carroll University, University Heights, OH 44122, USA.
Journal of Functional Morphology and Kinesiology
|August 27, 2024
Summary
Firefighters
Area of Science:
- Occupational Health
- Cardiovascular Health
- Nutritional Science
Background:
- Firefighters face high physical and psychological demands.
- Increased risk of cardiovascular disease (CVD) in firefighters is a significant concern.
- Diet plays a crucial role in CVD development.
Purpose of the Study:
- To characterize the dietary habits of firefighters.
- To investigate the relationship between dietary intake and CVD risk.
- To inform strategies for improving firefighter health and operational readiness.
Main Methods:
- Study included 46 male career firefighters in a wellness program.
- Data collected via health survey and fitness assessment.
- Framingham CVD Risk Score calculated; data analyzed using R (alpha=0.05).
Main Results:
- Firefighters consume a typical American diet, high in meat and low in fruits/vegetables.
- Average CVD risk was near the upper limit of low risk.
- Meat servings and cooking fats significantly associated with CVD risk (R²=0.21, p=0.006).
Conclusions:
- Dietary patterns in firefighters contribute to CVD risk.
- Reducing meat intake and preparation fats may mitigate risk.
- A combined approach of diet and physical training can enhance firefighter readiness and health.
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