Saturated Fatty Acids Intake from Fried Foods and Level of Lipid Plasma in the Adult Community

Rustika, Rustika (2005) Saturated Fatty Acids Intake from Fried Foods and Level of Lipid Plasma in the Adult Community. UNSPECIFIED thesis, Pusat Penelitian dan Pengembangan Penyakit Tidak Menular.

Abstract

Dyslipidemia is a situation caused by inclination of total cholesterol, LDL and triglyseride levels, and declination of HDL level in the human blood. Data on dyslipidemia in community tends to be increase. The main predisposing factor is community's characteristic eating pattern of consuming oily or highly fatty food. In the community's daily lives, they generally use frying oils to prepare food, either for side-dishes or snacks. The end-products known as fried foods. Foods are fried in oils containing saturated fatty acids when they are consumed, they will be metabolised and finally forming cholesterol in the blood. To find out the relationship intensity between saturated fatty acids intake and the community's rate of lipid plasma profile. The research discovered 503 respondents from the Johar Baru precints of Central Jakarta meeting the inclusive and exlusive criteria. The research used a cross sectional survey with a random systematic sampling. Testing of lipid in the blood were accomplished with Kit from Boechringer Mannheim. Testing of saturated fatty acids in fried foods were done by Gas Chromatography. Quality revelation of nutrients intake was obtained by 24 hours 3 x recall system. Statistics analysis was done by using linier regression analysis to evaluate the intake of saturated fatty acids from fried foods and non-fried foods againts the occurrence of lipid profile. Additionally, evaluation of limitation implications of saturated fatty acids from fried foods was also carried out. Analysis data uses Stata.7.set and Nutri Soft 2003 programme. These results showed that average intake of saturated fatty acid from fried foods were higher, by 11.92% (95% CI 11.52; 12.59) from total energy in comparison to non-fried foods as much as 3.62% (95% CI 3.45;3.80) from total energy (p<0,05). The ratio of saturated fatty acids to fried foods againts non-fried foods was 4. Based on social-demographi category. life standard, characteristic of nutrients knowledge and antropometry, showed that saturated fatty acids from fried foods were higher as compared to non-fried foods (p<0.05). There was a indication that with the increased of aging, R-ALJ/ALJNG increased higher; for age > 50 years and above was as high as 5.30 (p<0.05). Knowledge and nutrients characteristics had a significant realtion to the intake of saturated fatty acids (p<0.05). While gender characteristics,education,economic sitution, race, smoking, sport, alcohol consumption,IMT and RLPP did not show any significant diffrences. Average saturated fatty acids (% total energy) from fried foods and non-fried fods was positively related with total cholesterol and LDL, both prior and after various variable control. An additional of 1% saturated fatty acids in fried foods from total energy would increase 2.17 mg/dl of total cholesterol and 2.38 mg/dl of LDL cholesterol after controlled by other risk factor variable. This relation was influenced by age, total protein and saturated fatty acids. To prevents LDL cholesterol, saturated fatty acids consumed by a person shoulds not more than 23.77 g/day from fried foods or 13.37% of total energy which was equivalen to 3 pieces of side dishes and 7 pieces of fried desserts per day. Average index of 16.55 g/day saturated fatty acids (12.05% total energy) pridected a condition of hypercholesterolemia and 17.27 g/day (12.39% total/energy) predicted a condition of high LDL cholesterol. there was no relation between saturated fatty acids intake from fried or non-fried foods, increase of triglyceride and HDL decrement. Most of respondents intake of saturated fatty acids originated from fried foods. The saturated fatty acids intake can be use as a predictor for the hypercholesterolemia and high risk LDL. Further research is needed to find out saturated fatty acids intake content from other food that has not been listed yet in "DKBM" (list of food composition). Other further research considered time and culture factors is also needed. This rsearch can be translated by Nutrition Expert as a basic material to furher application of a Pedoman Umum Gizi Seimbang simulation.

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