ANIMAL PRODUCTS FOOD AS A RISK FACTOR FOR ISCHEMIC HEART DISEASES AMONG PATIENTS ATTENDING HEALTHCARE FACILITIES IN SOUTH TERRITORY OF IRAQ

Background: The risk of cardiovascular disease (CVD) may rises when eating animal product, but the etiology of ischemic heart disease (IHD) is multifactorial, and it is the result of interaction between genetic, lifestyle and environmental factors. Objectives: To study impact of consumption of animal products food on developing ischemic heart diseases.  Methodology: This matched case–control study was conducted in Maysan province. Maysan is a small city in the South east of Iraq. Target population was known cases of patients with IHD attending 10 primary health care centers (PHCCs) to receive their free medications. Their ages are ranged from 35 to 65 years. The control group was selected from patients complaining of acute illnesses attending the same clinics seeking medical care; all were free from IHD. The total number for each group was 200. The questionnaire was modified from several studies. The data were collected by the researcher through direct interview with patients as well as from their relatives or their accompanying persons, relatives or their accompanying persons. Results: A statistical significant association between eating red meat and IHD had been found, those who used to consume  red meat only once a week were less likely to have IHD, Odds ratio was 0.12, P<0.001. Daily consumption of red meat and procedure of cooking were not significantly different between cases and controls, p=0.43, and 0.53 respectively. Eating meat with grease was significantly different between patients and controls (Odds ratio= 0.52, p=0.001), those who were eating meat with grease were likely to have IHD. Conclusion: High consumption of red meat with or without grease, eggs, animal oil, and solid cooking animal oil was highly associated with IHD. It’s recommentded to establish a national interventional dietary program handling high fat animal dietary patterns among risky population.