Konsumsi makanan gorengan dan kadar kolesterol low-density lipoprotein (LDL) pada pegawai Dinas Kesehatan
Year: 2026
Type: article
Study design: Observational Study
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.
Source: Jurnal SAGO Gizi dan Kesehatan
Institution: Poltekkes Kemenkes Bengkulu
Language: English
Subfield: Cardiology and Cardiovascular Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W7225563089