Jumlah konsumsi dan metode memasak ikan terhadap kejadian dislipidemia
Abstract: Some studies state
that fish consumption of at least 200-400 g/week can reduce the risk of
coronary heart disease. Omega 3 polyunsaturated fatty acids in fish have
cardioprotective effects. However, the cardiac effect of fish consumption are
not primarily related to the amount of fish consumed but also its cooking
method. The cooking method (eg, frying) may alter the fatty acid content of a
fish meal by absorbing fatty acids from cooking oils and adding trans fatty
acids. Non-fried fish consumption (eg, boiled/steamed) was associated with
lower risk of coronary heart disease but fried fish was not.
Objective: To identify the quantity of fish consumed and the cooking
method with the incidence of dyslipidemia.
Method: The study was observational with case control design in patients
that checked themselves at Prodia laboratory of Samarinda. Respondents
consisted of 152 patients, comprising 76 cases and 76 control. Cases were
patients with dyslipidemia and control were those without dyslipidemia matched
according to gender and age. Analysis used Chi-Square statistical test at
confidence interval 95%.
Results: There was significant difference in average of fish consumed
between case and control group (164.86±63.61 g vs 218.55±62.21 g; p<0.05).
There was also significant difference (p<0.05) between case and control
group in variables of body mass index (24.53±2.4 kg/m2 vs 23.26±1.6 kg/m2);
intake of saturated fatty acids (SFA) (34.58±5.82 g vs 28.27±5.4 g); simple carbohydrate
(63.86±13.67 g vs 49.35±11.81 g); fruit and vegetable (42.61±20.17 g vs
53.48±23.47 g); and waist circumference (88.88±9.08 cm vs 86.21±7.8 cm). In the
final multivariate analysis, quantity of fish consumed has no influences with
dyslipidemia (p>0,05), but the influence is in the cooking method process
(OR=10,84; p<0,05).
Conclusion: There was no influence between quantity of fish consumption.
Risk for the prevalence of dyslipidemia was 10,84 times greater in the subject
who the cooking method does not suitable the recommendation.
Keywords: fish; consumption;
omega 3; cooking method; dyslipidemia
Penulis: Farida Nailufar
Kode Jurnal: jpkesmasdd130685