Effects of dietary intervention on XXXX in eight communities of Beijing, China.

@entity407 @entity1735 @entity165
OBJECTIVE: To examine the effect of community-based dietary intervention on @entity407 . METHODS: A total of 180 @entity407 individuals with TG>2.26 mmol x L(-1) (200 mg x dL(-1)) and/or TC>5.72 mmol x L(-1) (220 mg x dL(-1)) were selected from 428 eligible subjects in eight communities of Beijing. They were randomly divided into intervention group (n=108) and control group (n=72). Dietary intervention was provided for the intervention group for 6 months. Information on dietary intakes, physical examinations and blood samples was collected. Serum lipids were assayed at baseline and endpoint of the study period. RESULTS: Respective decrease in dietary intake of total calories, fat, @entity165 and cooking oil by 13.62%, 24.75%, 24.40%, and 22.43%, in the intervention group was observed. The percentages of total calories from fat, @entity1735 and protein appeared to be desirable after study. Reduced body weight and BMI were also observed. There was a respective 5.61% and 7.06% decrease in total serum @entity165 and low-density lipoprotein @entity165 in the intervention group, while no significant changes were found in the control group. CONCLUSIONS: Community-based dietary intervention can effectively improve dietary patterns, control body weight, and decrease the levels of total serum @entity165 and low-density lipoprotein @entity165 .
