Original Research Article
Year: 2017 | Month: October-December | Volume: 2 | Issue: 4 | Pages: 22-30
Effects of Sago Consumption Pattern on LDL and HDL in Women 35-55 Years North Luwu District
Sakinah Amir1, Burhanuddin Bahar2, Tahir Abdullah2
1Student, 2Lecturer, 1,2Department of Nutrion,Hasanuddin University,Jalan Perintis Kemerdekaan Km. 10, PO Box: 90245, Makassar, Indonesia
Corresponding Author: Sakinah Amir
ABSTRACT
Background: Lipid abnormality is one of the risk factors for coronary heart disease. there is one way to lower blood lipid levels by consuming high fiber (> 25 g / day) which can decrease lipid especially LDL and sago also have high enough food fiber (3,69-5,96%).
Objective: The aim of this research is to know the effect of consuming sago to LDL and HDL levels to women aged 35-55 years in Luwu Utara District. The type of research is observational by using cross sectional method.
Method: Sampling was done by using cluster random sampling technique by classifying the sample into two groups, such as the group that often consume sago and the group that rarely consume sago with each sample of 42 people group so that the total sample in this research is 84 people. The data were analyzed using Whitney Man Test.
Results: The results showed that there was an average difference of LDL levels in both groups (p = 0.000). However, there was no difference in mean HDL levels in both groups (p = 0.055). There were differences in fat, carbohydrate, vitamin C, zinc and copper intake between the two groups, each having a p value of 0.031; 0.019; 0.009; 0,000; 0.038. In the group who often eat sago has a fat, zinc and copper intake is lower than the group who rarely eat sago, and have a carbohydrate intake, vitamin C is higher than the group rarely consume sago.
Conclusion: It can be concluded that the average LDL levels in the group who often consume sago is lower than in the group that rarely consume sago, thus sago consumption patterns can affect the levels of LDL in the blood.
Keywords: Sago, LDL, HDL.