The effect of a community-based coronary risk reduction: The Rockford CHIP

被引:31
|
作者
Englert, Heike S. [4 ]
Diehl, Hans A.
Greenlaw, Roger L.
Willich, Stefan N.
Aldana, Steven
机构
[1] Univ Appl Sci Muenster, D-48149 Munster, Germany
[2] Lifestyle Med Inst, Loma Linda, CA 92354 USA
[3] Swedish Amer Hlth Syst, Ctr Complementary Med, Rockford, IL 61117 USA
[4] Univ Berlin, Charite Med Ctr, Inst Social Med Epidemiol & Hlth Econ, D-10117 Berlin, Germany
[5] Brigham Young Univ, Coll Hlth & Human Performance, Provo, UT 84602 USA
关键词
community-based lifestyle intervention strategies; coronary risk reduction; diet; exercise; healthy communities; lifestyle medicine;
D O I
10.1016/j.ypmed.2007.01.014
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
Objective. The aim of this study was to assess the clinical effects of a community-based lifestyle intervention program in reducing coronary risk, especially in a high risk group. Method. The 40-hour educational curriculum of the Coronary Health Improvement Project (CHIP) delivered over a 30-day period with clinical and nutritional assessments before and after was offered in the spring and fall of 2000 to 2002 through the Center for Complementary Medicine of the SwedishAmerican Health System in Rockford, Illinois to its employees and the general public. The participants were instructed to optimize their diet, quit smoking and exercise daily (walking 30 min/day). Results. The data of the 5 CHIP programs were pooled and analyzed. 544 men and 973 women (almost all Caucasian; mean age 55 years) were eligible for analysis. At the end of the 30-day intervention period, stratified analyses of total cholesterol, LDL, triglycerides, blood glucose, blood pressure and weight showed highly significant reductions with the greatest improvements among those at highest risk. Conclusion. Well-designed community-based intervention programs can improve lifestyle choices and health habits. They can also markedly and rather quickly reduce the level of coronary risk factors in a non-randomized Population. (c) 2007 Elsevier Inc. All rights reserved.
引用
收藏
页码:513 / 519
页数:7
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