eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-12-29 6 1 13 17 10.12691/jfnr-6-1-3 JFNR2018613 article Oliveira DR dirceribeiroliveira@gmail.com 1 Lopez MB 2 Carmo AS 3 Ribeiro MRS 4 Department of Nutrition, School of Nursing, Federal University of Minas Gerais, Avenida Professor Alfredo Balena, 190, Belo Horizonte - MG, Brazil Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil Nutrition and Health or Health Sciences, School of Nursing, Federal University of Minas Gerais, Avenida Professor Alfredo Balena, 190, Belo Horizonte - MG, Brazil Nutrition and Health or Parasitology, Department of Parasitology, Institute of Biological Sciences, Federal University of Minas Gerais, Avenida Presidente Ant?nio Carlos, 6627, Belo Horizonte - MG, Brazil This study aims to evaluate the diet quality index revised (DQI-R) and the clinical, biochemical and anthropometric markers of patients with high cardiovascular risk. Food consumption, anthropometric, clinical and biochemical data were assessed. Thirty-four patients (60.8±10.2 years) participated in the study, 52.9% being male, with high blood pressure (94.1%), coronary artery disease (94.1%), dyslipidemia (82.4% %) and acute myocardial infarction (79.4%). The average DQI-R punctuation score was 62.7 points (95% CI: 58.9-66.6). The highest DQI-R values (p75) were associated with lower diastolic blood pressure and higher respiratory capacity (p <0.05). There was a negative correlation between glycemia and adequacy of saturated fat intake (r = -0.676, p = 0.001) and between diastolic blood pressure and adequacy of 'empty calories' intake (r = -0.405, p = 0.026). Positive correlation for respiratory capacity and total fruit intake (r = 0.380, p = 0.038) was observed. The diet quality index, due to lower ingestion of whole grains and fruits may be associated to clinical and biochemical outcomes in patients with high cardiovascular risk. These results indicate the relevance of nutritional interventions that could promote not only a healthy diet but also a better quality of life for these patients. http://pubs.sciepub.com/jfnr/6/1/3/jfnr-6-1-3.pdf cardiovascular diseases diet nutritional assessment eating habits