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Efficacy of CVD Risk Factor Modification in a Lower-Middle Class Community in Pakistan: The Metroville Health Study

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan, heart{at}cyber.net.pk

B. Dennis, PhD

Department of Biostatistics, School of Public Health, University of North Carolina at Chapel Hill, NC, USA

C.E. Davis, PhD

Department of Biostatistics, School of Public Health, University of North Carolina at Chapel Hill, NC, USA

K. Sun, PhD

Department of Biostatistics, School of Public Health, University of North Carolina at Chapel Hill, NC, USA

G. Burke, MD, MS

Department of Public Health Sciences, Wake Forest University School of Medicine, Winston-Salem, NC, USA

T. Manolio, MD

Division of Epidemiology and Clinical Applications, National Heart, Lung, and Blood Institute, Bethesda, MD, USA

A.M.A. Faruqui, FRCPC, FCPS

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan

H. Chagani, MBBS, MD

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan

T. Ashraf, MBBS, FCPS

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan

N. Patel, MBBS, FCPS

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan

H. Jafery

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan

S. Ghauri, MBBS

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan

M. Faisal, MBBS

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan

A.K. Tareen, MS, MP

Department of Cardiology, N.I.C.V.D., Karachi, Pakistan

The Metroville Health Study aimed to reduce consumption of total cooking fats by 33%, salt by 25% and replace ghee with vegetable oil in a lower middle class urban community in Pakistan. Households (n=403) were randomly assigned to Intervention and Control groups. A baseline screening collected data on CVD risk factors, knowledge and attitudes and household consumption of cooking fats and salt. Intervention households received information about CVD and regular visits by social workers who measured cooking fats and salt and counselled cooks on the goals of intervention. Two years later, 291 households were re-screened. Intervention households reduced consumption of fats and salt compared to differences were total fat, 48% (p<0.0001); ghee, 37% (p=0.005); vegetable oil, 33% ( p=0.0001); and salt, 41% (p=0.011). Household visits by trained social workers were effective in achieving reductions in consumption of cooking fat and salt in a lower class urban community. Asia Pac J Public Health 2003; 15(1): 30-36.

Key Words: CVD intervention • diet • risk factors.

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