nutraceuticals-clinical-nutrition-2017-posters-abstracts

27 / 33

conferenceseries.com
Volume 7, Issue 3 (Suppl) J Nutr Disorders Ther, an open access journal
ISSN: 2161-0509
Page 91
JOINT EVENT
&
July 27-29, 2017 Rome, Italy
Advances in Natural Medicines Nutraceuticals & Neurocognition
14th International Conference on Clinical Nutrition
13th International Congress on
Association between dietary patterns and cardiovascular risk factors in selected population of lower
Silesia (PURE Study Poland)
Anna Czekajło1, Dorota Różańska 1, Katarzyna Zatońska1, Andrzej Szuba1,2 and Bożena Regulska-Ilow1
1Wroclaw Medical University, Poland
24th Military Hospital, Poland
Dietary Pattern analysis is used to describe dietary habits of selected population. In many studies, dietary patterns (DPs)
have been associated with the risk factors for cardiovascular disease (CVD). The aim of the study was to assess the
association between dietary patterns identified in the population of Lower Silesia and anthropometric and biochemical risk
factors for CVD. The study group included 2025 participants of the Prospective Urban Rural Epidemiological (PURE) Study.
Dietary intake was evaluated based on the data from the Food Frequency Questionnaire (FFQ). Dietary patterns were derived
using principal component analysis (PCA). The relationship between DPs and body mass index, waist circumference, waist-
hip ratio, blood pressure, total cholesterol, HDL cholesterol, LDL cholesterol, triglycerides and fasting glucose level was
assessed. Three dietary patterns identified in the study explained 35.6% of total variance. The “fruit, vegetables & dairy” DP,
characterized by high intake of vegetables, fruits, nuts, seeds, raisins, milk and low-fat dairy, was associated with improved lipid
profile and anthropometric measures, lower diastolic blood pressure and lower fasting glucose concentration. “Traditional”
and “fat & sugar” DPs were unfavorably associated with most of the risk factors for CVD presented in this study. Dietary
patterns identified in this study were differently related to selected anthropometric and biochemical risk factors for CVD.
“Fruit, vegetables & dairy” DP was favorably associated with the biochemical and anthropometric CVD risk factors and was
characterized by higher nutritional value in comparison with “traditional” and “fat & sugar” DPs.
Willingness to pay (WTP) and incremental production cost: F.A.T.E.PreSco bread, a functional food to
help heart failure prevention, treatment and recovery
Bruna Vinci, Nicola Iacovino, Chiara Salsiri and Milena Vainieri
Institute of Management, Piazza Martiri della Libertà, Pisa, Italia
F.A.T.E.PreSco bread is a functional food which aims to help people who suffer from heart failure to prevent acute episodes.
F.A.T.E.PreSco, an antique Tuscan wheat genotype known for its properties and its biofortification with zinc and iron, is a new
product that has been experimented in Pisa (Tuscany). Experimental study in vivo has demonstrated that α-lipoic acid (ALA), highly
concentrated in this wheat, has cardioprotective effects. Considering that bread is an essential element of the Mediterranean diet
and that Italy is one of the first European countries for bread consumption (with a daily average of approx. 100 gr/person), it could
be more than appropiate mean of prevention for heart failure. The aim of the study is twofold: firstly, to identify stages, viability,
production costs and commerciality of this product; secondly, to evaluate the willingness of heart failure patients to buy and pay for
this kind of product. Product costs and market data information for different bread types have been revealed through interviews
conducted within the entire F.A.T.E.PreSco bread production chain. Willingness to Pay (WTP) data have been obtained through
a survey on 100 heart failure patients. Preliminar results show that: a) the overall production cost is 64.7% higher than traditional
bread, b) 15% of heart failure patients agree to pay up to 2 times the traditional bread price and c) 35%more than 1.5 times. Regarding
the Propensity to Purchase, about 50% of these patients agree/strongly agree to buy this kind of bread; this percentage grows up to
91% if recommended by their doctor. According to the results, F.A.T.E.PreSco bread shows good features for healthcare market.
J Nutr Disorders Ther 2017, 7:3(Suppl)
DOI: 10.4172/2161-0509-C1-007