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Participants' willingness to consume soy foods for lowering cholesterol and receive counselling on cardiovascular disease by nutrition professionals

Published online by Cambridge University Press:  02 January 2007

Tamara Schryver  and
Chery Smith
Tamara Schryver
Affiliation:
Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA
Chery Smith*
Affiliation:
Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA
*
*corresponding author: Email csmith@umn.edu
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Abstract

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Objectives

To determine if participants would be interested in consuming soy foods to lower cholesterol in primary and secondary prevention of heart disease, and to identify the role physicians and registered dietitians have in providing dietary advice, about soy foods or other foods, for participants with elevated cholesterol.

Methodology

Qualitative data from 12 focus groups were gathered from a convenience sample of 74 adults, aged 18–91 years, with and without high cholesterol (total cholesterol >200 mg dl−1). Participants were recruited from Minneapolis/St. Paul mainstream and natural foods grocery stores. Focus group interviews were taped and transcribed verbatim. Common themes were identified, coded and compared using NVivo computer software.

Results

Participants believed diet, lifestyle and genetics were the cause of high cholesterol and cardiovascular disease (CVD). Few participants were aware of the Food and Drug Administration health claim for soy protein, yet many were willing to consume soy as part of lifestyle modification to prevent CVD. They reported preferring food and exercise over medication to treat high cholesterol. Few participants had ever received dietary advice from physicians on treating high cholesterol or CVD, and most doubted the accuracy of such advice. They believed registered dietitians were the most credible source of nutrition counselling and expressed an interest in physician referrals to dietitians.

Conclusions

A collaboration and referral system between physicians and registered dietitians could increase CVD patients' consumption of soy foods as a means potentially leading to a reduced risk of heart disease in participants.

Keywords

Heart diseaseCardiovascular diseaseSoyPhysiciansRegistered dietitians
Type
Research Article
Information
Public Health Nutrition , Volume 9 , Issue 7 , October 2006 , pp. 866 - 874
Copyright
Copyright © The Authors 2006

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