Dietary Quality and the Correlation of its Component to Blood Cholesterol Level in Young Adult Hesti Permata Sari (a*), Elok Widyaningtyas (a), Afina Rachma Sulistyaning (a)
a) Department of Nutrition, Universitas Jenderal Soedirman, Indonesia
*hesti.sari[at]unsoed.ac.id
Abstract
Background: The prevalence of hypercholesterolemia is increasing especially in young adults. High blood cholesterol levels could be caused by the food consumption which assessed using dietary quality that evaluate eating patterns with recommended guidelines. Poor dietary quality can lead to increased blood cholesterol levels.
Purpose: This study aimed to describe dietary quality and investigate the correlation of its components to blood cholesterol level.
Method: The design of this study was a cross-sectional, involving 100 young adults aged 19-22 years old chosen using purposive sampling based on inclusion criteria. The dietary quality data were collected using 3x24h of food record and assessed using USA adapted AHEI that consists of 11 components and modified based on Indonesian Dietary Guidelines. Data analyzed using Pearson product moment and Spearman rank test.
Results: All young adult^s diet quality (100%) in needed improvement category (<76,2). There was no significant correlation between fruits, tuber and cereals, nuts and legumes, rpm, omega-3, PUFA, sodium, and alcohol components to blood cholesterol levels (p>0,05). However, there were significant correlation between vegetables (p=0,024 r=-0,226), ssb (p=0,000 r=0388), and trans fatty acid components (p=0,018 r=0,237) to blood cholesterol levels.
Conclusion: Consumption of vegetables significantly decrease blood cholesterol levels, while consumptions of ssb and trans fatty acid significantly increase blood cholesterol levels.
Keywords: Cholesterol, Diet Quality, AHEI, young adult
