Research article

Diet and Cardiovascular Risk in University Marching Band, Dance Team and Cheer Squad Members: a cross-sectional study

Shreela V Sharma¹ , Jill A Bush² , Andrew J Lorino² , Mark Knoblauch² , Diana Abuamer² , Gabe Blog² and Dave Bertman³

¹  Division of Epidemiology, Michael and Susan Dell Center for Advancement of Healthy Living, The University of Texas Health Science Center at Houston, School of Public Health, Houston, USA

²  Department of Health and Human Performance, The University of Houston, Houston, USA

³  Moores School of Music, The University of Houston, Houston, USA

author email corresponding author email

Journal of the International Society of Sports Nutrition 2008, 5:9doi:10.1186/1550-2783-5-9

Published:	18 April 2008

Abstract

Background

Cardiovascular disease (CVD) is the leading cause of death in the United States. Diets high in fat, especially saturated fat, are often linked to obesity, hypertension and hypercholesterolemia, all risk factors for CVD. The purpose of this study was to determine the association between diet and CVD risk factors in members of a university marching band, dance team and cheer squad.

Methods

In 2004, 232 marching band, dance team and cheer squad members completed a self-administered survey evaluating dietary intake. Body mass index (BMI), waist-to-hip ratio (WHR), blood pressure, fasting serum glucose and cholesterol were measured. Unpaired t-test and Pearson's chi square test were used to determine baseline differences by gender. Multiple linear regression analysis was used to determine the cross-sectional association between dietary intake of various food groups such as grains, meats, fruits & vegetables, dairy, water, alcohol and risk factors for CVD namely BMI, WHR, blood glucose, total cholesterol, and blood pressure (BP).

Results

45% of the participants were overweight; 30% of females and 4.3% of males had WHR ≥ 0.80 and 0.95 respectively. Almost 8% were hyperglycemic, 10% hypercholesterolemic, 15% had high systolic and 9% had high diastolic BP. Less than 50% consumed the recommended servings of grains, fruits and vegetables, dairy and water and 58% consumed alcohol. Higher grains intake was positively associated with higher BMI (Adjusted β = 1.97, p = 0.030, 95% CI: 0.19, 3.74) and; higher alcohol intake was also positively associated with higher BMI (Adjusted β = 0.15, p = 0.002, 95% CI: 0.06, 0.24).

Conclusion

These results warrant the evaluation of existing college-based health programs and development of new interventions to improve dietary habits and promote a healthy lifestyle in these athletes.