Konsumsi makanan gorengan dan kadar kolesterol low-density lipoprotein (LDL) pada pegawai Dinas Kesehatan

Author(s): Riska Emillia Ananta, Halimah Halimah, Guntur Baruara
DOI: 10.30867/gikes.v7i3.2531

Abstract

Background: Frequent consumption of foods high in saturated fat may contribute to elevated low-density lipoprotein (LDL) cholesterol. Office workers may be vulnerable because of prolonged sitting and dietary habits.

Objectives: To examine the association between fried food consumption and LDL cholesterol levels among employees of the Bengkulu Provincial Health Office.

Methods: This analytical cross-sectional study was conducted in Bengkulu in April–May 2024. Thirty-nine employees were randomly selected from daily attendance lists. Fried food consumption was assessed using a food frequency questionnaire (FFQ), and LDL cholesterol was measured using a spectrophotometer in a clinical laboratory. Data were analyzed using the chi-square test.

Results: Most participants were women (74.4%), with a mean age of 45.8 years (range: 32–57 years). Frequent fried food consumption was reported by 51.3%, and 30.8% had abnormal LDL cholesterol. Fried food consumption was associated with LDL cholesterol levels (p = 0.003). Participants who frequently consumed fried foods had higher odds of abnormal LDL cholesterol than those who did not (OR = 22.0; 95% CI: 2.443–198.141).

Conclusion: Frequent fried food consumption was associated with abnormal LDL cholesterol among employees of the Bengkulu Provincial Health Office. Employees are encouraged to maintain a healthy diet and limit fried food consumption.

Keywords

Fried food consumption, health office employees, LDL cholesterol

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DOI: http://dx.doi.org/10.30867/gikes.v7i3.2531

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