Kerman University of Medical Sciences Physiology Research Center, Kerman University of Medical Sciences, Kerman, Iran

Principal Investigator:Hamid Najafipour

-Professor of Cardiovascular Physiology
-Kerman University of Medical Sciences
-Director, Physiology Research Center

October 2009

10 Nov 2009

Prevalence and progress of 9 CAD risk factors and mortality rates among 15 to 80 years old people living in Kerman

5900 people aged between 15 to 80 from households that reside in Kerman and live in the city for at least 5 years ago

One-stage cluster sampling household survey based on city postal codes- Recalling 5900 people that participated in Phase I and inviting for new cases up to sample size of 10,00

Using a structural questionnaire including demographic information (education, job ,,,), cigarette and opium smoking, physical activity, nutrition habits, anxiety, depression. blood pressure measurement and dose of medicine in use and medical history, Oral and dental hygiene, assessed by general physician and dental doctors. Also, determining FBS, Chol, HDL, LDL and TG, and HbA1c for diabetic patients. Stocking blood serum in -80o and whole blood on DNA cards Stocking blood serum and DNA.

5-year active tracking frequency of subjects participated in phase I, by telephone contact and if necessary attending their addresses to repeat the measurements One-year active tracking frequency by telephone contact to record the incident of cardiovascular events or mortality One year active tracking frequency by telephone contact to record the incident of cardiovascular events or mortality

Nine CAD risk factors of: 1-Diabetes, 2-Hypertension, 3- Hyperlipidemia, 4-Cigarette smoking and opium addiction, 5- Overweight and obesity, 6- Level of physical activity,7- Depression and anxiety, 8-Nutrition status, 9- Oral and dental hygiene

1-Prevalence and 5-year incidence of the above 9 risk factors, plus incidence of MI 2-Determination of reasons for hospitalization 3-Crude mortality rate 4-Specific cardiovascular mortality rate

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