Survey of UK dietetic departments: diet in secondary prevention of myocardial infarction

Aim To collate information on current British dietetic Practice in the area of diet in secondary prevention of myocardial infarction, and to compare t his with best evidence. Methods A questionnaire was sent to all Chief Dietitians, to be completed b y the whole department, asking about current dietary advice and practice, r eferrals and written dietary information for people following myocardial in farction. Results Fifty-seven per cent of questionnaires were returned. Dietary fat a dvice was prioritized by 84% of departments, fruit and vegetables by 49%, o ily fish by 45% and fibre by 28%. Most dietitians (81%) felt that this advi ce would protect from further cardiovascular disease. Percentages of post-m yocardial infarction patients given advice by a dietitian varied (median 60 %), reasons for non-referral included patients having normal lipids or weig ht. More were given dietary advice by another health professional (median 9 0%); however, most dietitians were unsure about the quality of this advice. Diet sheets were felt to reflect advice priorities, but where sheets were sent they were much less likely than departments to prioritize oily fish or fruit and vegetable advice. Conclusion Dietetic practice for people following myocardial infarction is out of line with current best evidence. Almost half of departments correctl y prioritize oily fish advice, but often only see patients with raised lipi ds or weight. This is not the most effective strategy for preventing deaths .