Reduction of cardiovascular mortality in poland and changes in dietary patterns.

BACKGROUND. A decrease in mortality due to cardiovascular diseases has been recently documented in Poland. AIM. To assess changes in dietary patterns in Poland in the 90’s. METHODS. The Central Statistical Office data on food consumption from the years 1989-2000 were analysed. The energy and fatty acid content in the consumed food were calculated with the use of the national food composition tables. RESULTS. A decrease in the consumption of butter by 52%, other animal fats by 20%, milk by 27%, beef by 57% and potatoes by 8% was noted. On the other hand, the consumption of vegetable fat increased by 100%, poultry by 70% and fruit by 64%. Changes in the consumption of cereal products, vegetables, pork, eggs and sugar were insignificant. A decrease of 19% in the consumption of saturated fatty acids and an increase of 32% in the intake of the polyunsaturated fatty acids were found. CONCLUSIONS. Changes in dietary patterns explain, at least in part, a marked reduction in cardiovascular mortality recently observed in Poland.