CARDIOVASCULAR JOURNAL OF AFRICA • Vol 21, No 3, May/June 2010
AFRICA
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Soweto Cardiovascular Research Unit: Patients with heart disease encouraged to live and eat
healthily
The Soweto Cardiovascular Research Unit
partners with Adcock Ingram, through its
generics portfolio team, to host work-
shops on disease management and cook-
ing demonstrations on healthy eating
for heart disease patients at Chris Hani
Baragwanath Hospital.
The findings of the Heart of Soweto
study, which was established to moni-
tor, describe and respond to the evolv-
ing burden of heart disease in Soweto,
showed that increased urbanisation has
resulted in a deterioration in individuals’
previously more healthy lifestyles and
diets. Urbanisation results in certain life-
style shifts, including a decrease in physi-
cal activity, changes in diet and eating
patterns, adoption of the use of tobacco,
and an increase in alcohol consumption.
Several studies have been conducted
to identify the barriers to successful life-
style and dietary changes in patients with
chronic diseases. These include a lack of
awareness of the benefits, poor under-
standing of low-sodium dietary guide-
lines, difficulties with the taste, selection
and preparation of recommended foods,
lack of understanding of food labels and
the lack of spousal and family support.
1
This, coupled with the fact that the
overall burden of cardiovascular disease is
predicted to rise by approximately 150% in
developing countries in the next 20 years
2
prompted the Soweto Cardiovascular
Research Unit to develop workshops and
cooking demonstrations to promote practi-
cal healthy lifestylechoices, and toempow-
er patients diagnosed with heart disease.
The Soweto Cardiovascular Research
Unit, supported by Adcock Ingram
community upliftment programmes, run
regular workshops and cooking demon-
strations with the objective of providing
information on medical and nutritional
management of chronic diseases of life-
style to patients and their family members.
‘Igivepatientshealthyeatingguidelines,
and teach them the nutritional benefits of
basic food groups, what foods to eat and
which to avoid, given their medical condi-
tion. Patients enjoy hands-on preparation
of cost-effective meals that are “heart
healthy” and based on traditional reci-
pes’, explains dietician, Sandra Pretorius.
Prof Karen Sliwa-Hahnle, senior
cardiologist and director of the Soweto
Cardiovascular Research Unit says, ‘The
Heart of Soweto study was developed
with the aim of addressing our poor
understanding of the characteristics of
and burden imposed by cardiovascular
disease within South Africa. The findings
were alarming and one of the biggest
threats identified was the lack of nutri-
tional knowledge. We decided to develop
a series of lifestyle-management work-
shops and cooking demonstrations, to give
our heart-disease patients the skills and
information on healthy lifestyle choices
and food preparation so that they are able
to live right and eat right, extending their
life expectancy.’
‘Adcock Ingram, under the leadership
of our generics team, is very excited to be
partnering with the Soweto Cardiovascular
Research Unit on this project. It is our
company’s mission to add value to life
and in this case, we want to empower
patients suffering with heart disease with
skills on how to manage their chronic
diseases and improve their lifestyles.
We remain committed to doing this by
encouraging family members to attend the
workshops and cooking demonstrations,
so that they are not only able to support
their affected family members but also
assist them in making healthier lifestyle
choices and prepare meals that are healthy
and nutritious’, says Mike Mabasa, head
of corporate affairs and communications
at Adcock Ingram.
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1.
Berkoff F, Allard JP, Newton GE. Education
by a dietitian in patients with heart failure
results in improved adherence with a sodium-
restricted diet: A randomized trial.
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J
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(4): 715.e2–716.e5.
Pieters M, Vorster HH. Nutrition and hemos-
2.
tasis:A focus on urbanization in SouthAfrica.
Mol Nutr Food Res
2008;
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Heart patients learn to cook the right
foods.
