Nutrition promotion and dietary change at off-shore oil installations in the Norwegian sector of the North Sea

Article Abstract:

Nutrition-promotive activities, including the use of a health handbook, are likely to result in dietary changes. This was gleaned from a study of the diets of 194 healthy males in 1985 and 336 in 1993 working on oil installations in the Norwegian sector of the North Sea. Food and nutrient intake of the workers changed during the period under study. Specifically, 56% of the men reported dietary changes since 1985, such as increased consumption of cereals, fruits, low-fat milk, fruit juice, vitamin C and dietary fiber. They also had less energy percentage from fat and lower intake of dietary cholesterol.

Evaluation, Nutritional assessment, Men, Nutrition counseling

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Associations between serum ferritin and cardiovascular risk factors in healthy young men. A cross sectional study

Article Abstract:

A 1992 study hypothesized that high levels of iron promote cardiovascular arteriosclerotic diseases (CAD) and cancer after it was shown that there were more cases of acute myocardial infarction in men with high serum ferritin levels. However, further research has revealed little evidence of the relationship between CAD and iron intake. The hypothesis that blood lipids, anthropometric measurements, blood pressure and fibrinogen are a major factor behind serum ferritin's adverse effects on the heart is examined.

Health aspects, Cardiovascular diseases, Risk factors, Iron in the body, Iron (Nutrient), Ferritin

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Diet, an independent determinant for plasma total homocysteine. A cross sectional study of Norwegian workers on platforms in the North Sea

Article Abstract:

Dietary changes may play a valuable role in lowering the total homocysteine (tHcy) levels in the population as a whole, according to research undertaken among workers on two permanent production platforms in the Norwegian sector of the North Sea. It was established that bread and vegetables are negatively associated with tHcy, while fat is positively associated. Smokers have a higher tHcy level than non-smokers, and have a diet associated with a higher tHcy level.

Smokers, Nutritional requirements, Homocysteine

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