Abstract
Of 279 patients with acute myocardial infarction (verified by electrocardiogram and enzymes) who were randomized to receive either a cardiovasoprotective diet (Group A) or a usual diet (Group B) after 72 hours of infarction in a single-blind and controlled fashion, 19 patients discontinued the trial. Of the remaining 260 patients, 132 in Group A (mean age 49.2 ± 6.7, 25–63 years, 112 males) and 128 in Group B (mean age 52.1 ± 8.4, 25–65 years, 111 males) were followed up for six weeks. Age, sex, risk factors, electrocardiographic changes, enzymes and complications were comparable at entry, as were laboratory data in both groups. Group A received significantly higher amounts of polyunsaturated fats (P < 0.05) potassium (P < 0.01), magnesium (P < 0.01), vitamin C (P < 0.01) and complex carbohydrates (P < 0.02) compared with Group B who received higher saturated fat and cholesterol. While mean levels of other laboratory parameters after six weeks of follow-up showed no significant difference between the two groups, the mean levels of serum cholesterol (224.5 ± 34.0) and triglycerides (156.5 ± 18.0) were significantly less (P < 0.05) compared with initial cholesterol (244.0 ± 41.5) and triglyceride (172.5 ± 22.2) levels in Group A. Complications such as angina and arrhythmias requiring treatment, reinfarction, left ventricular strain and chronic left ventricular failure were significantly (P < 0.001) more common in Group B compared with Group A. Overall mortality was higher in Group B (13; 10.1%) compared to group A (8; 6.0%). It is possible that dietary changes in acute myocardial infarction (AMI) can offer protection against both complications and mortality after the first 48 hours. More studies on a larger number of patients are needed to confirm this observation.