HUBUNGAN POLA KONSUMSI DAN ASUPAN GORENGAN DENGAN KEJADIAN DISLIPIDEMIA PADA PESERTA GMC HEALTH CENTER

FAHMI TIARA SARI, A. Fahmy Arif Tsani, S.Gz., M.Sc., Dietisien

2014 | Skripsi | GIZI KESEHATAN

Latar Belakang: Dislipidemia merupakan suatu perubahan kadar normal profil lipid yaitu peningkatan kadar kolesterol total, LDL, trigliserida ataupun penurunan kadar HDL. Salah satu faktor risiko dislipidemia yang dapat dikendalikan ialah pola makan dan asupan gizi, termasuk kebiasaan makan makanan tinggi lemak seperti gorengan. Tujuan Penelitian: mengetahui hubungan pola konsumsi dan asupan gorengan dengan kejadian dislipidemia pada peserta GMC-Health Center Yogyakarta Metode: penelitian ini merupakan penelitian observasional dengan rancangan cross sectional pada pegawai UGM yang melakukan medical check up di GMCHealth Center Yogyakarta. Pengambilan data dilakukan pada bulan Februari 2014-April 2014. Jumlah responden dalam penelitian 158 orang. Subjek dikategorikan dislipidemia jika memiliki ≥1 kriteria berikut: (1) Kolesterol total ≥200 mg/dL (2) Kolesterol LDL ≥130 mg/dL (3) Kolesterol HDL <40 mg/dL (4) Trigliserida ≥150 mg/dL. Pola konsumsi dan asupan gorengan diperoleh menggunakan semi-quantitative food frequency questionnaire. Uji statistik menggunakan uji Chi Square, Independent t test dan Mann Whitney test (disesuaikan dengan skala variabel yang digunakan) dengan tingkat kepercayaan 95%. Hasil Penelitian: Dari 158 responden, 138 orang (87,3%) terdiagnosis dislipidemia. Uji statistik menunjukkan tidak ada hubungan antara frekuensi (p=0,511), jenis gorengan (p=0,090), berat gorengan (p=0,697), asupan energi gorengan (p=0,437) serta asupan lemak gorengan (p=0,190) dengan dislipidemia. Kesimpulan: Tidak ada hubungan signifikan antara pola konsumsi dan asupan gorengan dengan kejadian dislipidemia. Namun, jenis gorengan memiliki hubungan dengan kadar kolesterol, serta berat gorengan dan asupan lemak gorengan memiliki hubungan dengan kadar LDL.

Background: Dyslipidemia is an abnormal change in the levels of lipid profile may be increased levels of total cholesterol, LDL, triglycerides or decreased levels of HDL. One of the risk factors of dyslipidemia that can be controlled is dietary and nutritional intake, including eating habits of high-fat foods such as fried foods. Objective: To determine the relationship between fried food consumption pattern and intake with dyslipidemia in GMC-Health Center participants Yogyakarta Methods: This study is an observational study with cross sectional design at employees of Gadjah Mada University who perform medical check-up at the GMC-Health Center Yogyakarta. Data collection was conducted in February 2014-April 2014. There are 158 respondents in the study. Subjects are categorized to have dyslipidemia (based on NCEP ATP III criteria)if it meets ≥ 1 of the following criteria: (1) Total cholesterol ≥ 200 mg/dL (2) LDL cholesterol ≥ 130 mg / dL (3) HDL cholesterol < 40 mg / dL (4)Triglycerides ≥ 150 mg / dL. Fried food consumption patterns and intake is obtained using semi-quantitative food frequency questionnaire.Statistical test using Chi Square, Independent t test and Mann Whitney test (adjusted for scale variables used) with a confidence level of 95%. Results: 138 of 158 respondents (87.3%) diagnosed with dyslipidemia. The statistical test showed no relationship between the frequency (p = 0.511), type of fried foods (p = 0.090), weight of fried foods (p = 0.697), fried food energy intake (p = 0.437) as well as fried fat intake (p=0.190) with dyslipidemia. Conclusion: There is no significant relationship between fried food consumption patterns and intake with the incidence of dyslipidemia. However, the type of fried food has a relationship with cholesterol levels and the weight of fried foods and fat intake from fried food linked to LDL levels.

Kata Kunci : dislipidemia, gorengan, pola konsumsi