Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.128-130
Khaerul Fadly, Novia Nurul Chaerunnisa
This review aimed to examine review papers on effects of Ultra-Processed Foods (UPFs) on vulnerable groups, specifically malnourished children. While some studies showed negative health effects of UPFs, others showed that UPFs were beneficial. For example, fortified biscuits improved nutrient levels in primary school children and ready-to-use therapeutic foods helped malnourished children. Overall, it is crucial to balance the potential benefits and risks of UPFs. Therefore, policymakers should adopt a multifaceted approach that includes redefinition, reformulation, regulation, and education about the mindful consumption of UPFs.
{"title":"Fortified Ultra-Processed Foods as an Intervention in Vulnerable Populations to Address Nutrient Deficiencies: A Mini Review","authors":"Khaerul Fadly, Novia Nurul Chaerunnisa","doi":"10.25182/jgp.2023.18.supp.1.128-130","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.128-130","url":null,"abstract":"This review aimed to examine review papers on effects of Ultra-Processed Foods (UPFs) on vulnerable groups, specifically malnourished children. While some studies showed negative health effects of UPFs, others showed that UPFs were beneficial. For example, fortified biscuits improved nutrient levels in primary school children and ready-to-use therapeutic foods helped malnourished children. Overall, it is crucial to balance the potential benefits and risks of UPFs. Therefore, policymakers should adopt a multifaceted approach that includes redefinition, reformulation, regulation, and education about the mindful consumption of UPFs.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 26","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.131-133
Kalani Bhagya, Al Mukhlas Fikri, Milliyantri Elvandari
This study investigated the differences in metabolic syndrome risk factors and psychological stress levels among school teachers in rural and urban areas during the COVID-19 pandemic in Indonesia. Waist circumference, High-Density Lipoprotein (HDL) and triglyceride levels, hypertension status, and fasting blood glucose were measured in 71 participants. The results showed higher rates of large waist circumference and hypertension in rural areas, and higher rates of low HDL, high triglyceride, and high fasting blood glucose in urban areas. In addition, a greater percentage of individuals in both rural and urban areas experienced high level of stress. These findings suggest different health risks associated with living in different areas during the pandemic.
{"title":"Differences in Risk Factors for Metabolic Syndrome and Stress Levels between School Teachers Living in Rural and Urban Areas in Karawang, Indonesia during the COVID- 19 Pandemic","authors":"Kalani Bhagya, Al Mukhlas Fikri, Milliyantri Elvandari","doi":"10.25182/jgp.2023.18.supp.1.131-133","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.131-133","url":null,"abstract":"This study investigated the differences in metabolic syndrome risk factors and psychological stress levels among school teachers in rural and urban areas during the COVID-19 pandemic in Indonesia. Waist circumference, High-Density Lipoprotein (HDL) and triglyceride levels, hypertension status, and fasting blood glucose were measured in 71 participants. The results showed higher rates of large waist circumference and hypertension in rural areas, and higher rates of low HDL, high triglyceride, and high fasting blood glucose in urban areas. In addition, a greater percentage of individuals in both rural and urban areas experienced high level of stress. These findings suggest different health risks associated with living in different areas during the pandemic.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 19","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139141758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.114-116
Ani Rosa Putri Ayu Mujayanah, Yulia Sari, S. Listyawati
This study aimed to determine the potential of Tali bamboo leaf tea (Gigantochloa apus) on the lipid profile of metabolic syndrome rats. This study is an laboratory-based experimental study using 30 male Wistar rats with metabolic syndrom aged 8 weeks and weighed 150–250 g, that were divided into 5 groups namely negative control (K-), positive control (K+), and three intervention groups with intervention doses of bamboo leaf tea at 300, 600, and 900 mg/200 g BW for 28 days. The results showed that there were significant differences (p<0.05) in High- Density Lipoprotein Cholesterol (HDL-C) and Low-Density Lipoprotein Cholesterol (LDL-C) levels before and after intervention. Tali bamboo leaf tea has the potential to improve the lipid profile of rats with metabolic syndrome (p<0.001).
{"title":"Potential Therapeutic Effects of Tali Bamboo Leaf Tea (Gigantochloa apus) on Lipid Profile of Rats With Metabolic Syndrome","authors":"Ani Rosa Putri Ayu Mujayanah, Yulia Sari, S. Listyawati","doi":"10.25182/jgp.2023.18.supp.1.114-116","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.114-116","url":null,"abstract":"This study aimed to determine the potential of Tali bamboo leaf tea (Gigantochloa apus) on the lipid profile of metabolic syndrome rats. This study is an laboratory-based experimental study using 30 male Wistar rats with metabolic syndrom aged 8 weeks and weighed 150–250 g, that were divided into 5 groups namely negative control (K-), positive control (K+), and three intervention groups with intervention doses of bamboo leaf tea at 300, 600, and 900 mg/200 g BW for 28 days. The results showed that there were significant differences (p<0.05) in High- Density Lipoprotein Cholesterol (HDL-C) and Low-Density Lipoprotein Cholesterol (LDL-C) levels before and after intervention. Tali bamboo leaf tea has the potential to improve the lipid profile of rats with metabolic syndrome (p<0.001).","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 7","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139138203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.102-104
H. Helmizar, I. Juliyarsi, R. A. Fadri, Y. Yusrawati
The aim of this study was to analyze the acceptability of dadih-based functional bread and its effect on food intake and weight gain pregnant women. The study design was a quasi-experimental randomized controlled trial involving 88 pregnant women who were given bread (50 g) and filled with dadih-based vla (30 g) six times a week for three months. Acceptability was assessed using the Comstock method and food intake was assessed using the 2x24-hour recall method. Data were analyzed using chi-squared and independent t-tests. There is a relationship between the acceptability of bread with dadih vla and food intake (p<0.005). The results showed a significant difference in weight gain (p<0.005) between the control and intervention groups that was provided with the dadih-based vla, a typical Dutch dessert sauce. Dadih contains high calories, fat, and protein, which could help increase maternal weight. Respondent who consumed bread with dadih vla were able to meet the nutritional needs adequately.
{"title":"The Effect of Acceptability of Dadih-based Functional Bread on Food Intake and Weight Gain of Pregnant Women in Padang City","authors":"H. Helmizar, I. Juliyarsi, R. A. Fadri, Y. Yusrawati","doi":"10.25182/jgp.2023.18.supp.1.102-104","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.102-104","url":null,"abstract":"The aim of this study was to analyze the acceptability of dadih-based functional bread and its effect on food intake and weight gain pregnant women. The study design was a quasi-experimental randomized controlled trial involving 88 pregnant women who were given bread (50 g) and filled with dadih-based vla (30 g) six times a week for three months. Acceptability was assessed using the Comstock method and food intake was assessed using the 2x24-hour recall method. Data were analyzed using chi-squared and independent t-tests. There is a relationship between the acceptability of bread with dadih vla and food intake (p<0.005). The results showed a significant difference in weight gain (p<0.005) between the control and intervention groups that was provided with the dadih-based vla, a typical Dutch dessert sauce. Dadih contains high calories, fat, and protein, which could help increase maternal weight. Respondent who consumed bread with dadih vla were able to meet the nutritional needs adequately.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 32","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139139220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This research was aimed to develop the formulation of nutritious sprinkle made from chicken feet and mung beans and evaluate its nutritional and sensory quality. This pre-experimental study used a Completely Randomized Design (CRD). The sensory evaluation showed that most of the panelists accepted all formulations. The most preferred formulation based on the ranking test was F2 (chicken feet flour:mung bean flour of 2:1), which is suggested for use in energy-dense food. The water and protein content of the new formulation met the standard of supplementary food for pregnant women at risk of chronic energy deficiency. It is also claimed that the formulation can be used as a high protein and high calcium food.
{"title":"Development of Nutritious Sprinkles from Chicken Feet and Mung Beans for Pregnant Women at Risk of Chronic Energy Deficiency","authors":"Kurnia Dwi Juliani, Hardinsyah Hardinsyah, Eny Palupi","doi":"10.25182/jgp.2023.18.supp.1.99-101","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.99-101","url":null,"abstract":"This research was aimed to develop the formulation of nutritious sprinkle made from chicken feet and mung beans and evaluate its nutritional and sensory quality. This pre-experimental study used a Completely Randomized Design (CRD). The sensory evaluation showed that most of the panelists accepted all formulations. The most preferred formulation based on the ranking test was F2 (chicken feet flour:mung bean flour of 2:1), which is suggested for use in energy-dense food. The water and protein content of the new formulation met the standard of supplementary food for pregnant women at risk of chronic energy deficiency. It is also claimed that the formulation can be used as a high protein and high calcium food.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 65","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139139504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.78-80
Indah Kusumaningrum, Ahmad Sulaeman, Eny Palupi, Tiurma Sinaga, Wayan Teguh
The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p<0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics
{"title":"Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia","authors":"Indah Kusumaningrum, Ahmad Sulaeman, Eny Palupi, Tiurma Sinaga, Wayan Teguh","doi":"10.25182/jgp.2023.18.supp.1.78-80","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.78-80","url":null,"abstract":"The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p<0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 78","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139139695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.70-72
Desak Putu Ariska Pradnya Dewi, William William, Samantha Tanardi, Katherine Katherine, Muhammad Abdurrahman Mas, Iwan Surjawan
The aim of this study was to evaluate the carotenoid and moisture stability of spray-dried and freeze-dried red fruit oil with different wall materials during storage. Red fruit emulsion was prepared by mixing sodium caseinate, maltodextrin and whey protein isolate in different ratios (1:0 (MW1), 3:1 (MW2), 1:3 (MW3) and 0:1 (MW4)), water, and red fruit oil followed by spray or freeze drying. The result showed that the carotenoid content of all samples was stable, but the moisture content changed during storage. Freeze-dried samples showed higher carotenoid and moisture content compared to spray-dried samples throughout the storage.
{"title":"arotenoid and Moisture Stability of Red Fruit (Pandanus conoideus) Oil Powder during Storage","authors":"Desak Putu Ariska Pradnya Dewi, William William, Samantha Tanardi, Katherine Katherine, Muhammad Abdurrahman Mas, Iwan Surjawan","doi":"10.25182/jgp.2023.18.supp.1.70-72","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.70-72","url":null,"abstract":"The aim of this study was to evaluate the carotenoid and moisture stability of spray-dried and freeze-dried red fruit oil with different wall materials during storage. Red fruit emulsion was prepared by mixing sodium caseinate, maltodextrin and whey protein isolate in different ratios (1:0 (MW1), 3:1 (MW2), 1:3 (MW3) and 0:1 (MW4)), water, and red fruit oil followed by spray or freeze drying. The result showed that the carotenoid content of all samples was stable, but the moisture content changed during storage. Freeze-dried samples showed higher carotenoid and moisture content compared to spray-dried samples throughout the storage.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 35","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139141749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.93-95
Annisa Avelia, D. Tamtomo, Yulia Sari
The study aimed to analyze the effect of pumpkin yogurt on insulin resistance in a rat model. The experiment employed 30 male Wistar rats divided into six groups: three control groups (healthy, negative, and positive) and three treatment groups (metformin+PS 1 mL, 1.5 mL, 2 mL). The experiments were conducted for four weeks. Blood glucose homeostasis was measured by fasting blood glucose, insulin, Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and Quantitative Insulin-Sensitivity Check Index (QUICKI). Administrating a combination of metformin and pumpkin soygurt can control blood glucose homeostasis with an effective dose of 1 mL. Further research should be done on the hormone incretin, which plays a role in insulin secretion.
{"title":"Pumpkin Soygurt Improves Blood Glucose Homeostasis in Diabetes Mellitus Rats Model","authors":"Annisa Avelia, D. Tamtomo, Yulia Sari","doi":"10.25182/jgp.2023.18.supp.1.93-95","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.93-95","url":null,"abstract":"The study aimed to analyze the effect of pumpkin yogurt on insulin resistance in a rat model. The experiment employed 30 male Wistar rats divided into six groups: three control groups (healthy, negative, and positive) and three treatment groups (metformin+PS 1 mL, 1.5 mL, 2 mL). The experiments were conducted for four weeks. Blood glucose homeostasis was measured by fasting blood glucose, insulin, Homeostatic Model Assessment for Insulin Resistance (HOMA-IR), and Quantitative Insulin-Sensitivity Check Index (QUICKI). Administrating a combination of metformin and pumpkin soygurt can control blood glucose homeostasis with an effective dose of 1 mL. Further research should be done on the hormone incretin, which plays a role in insulin secretion.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 89","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.90-92
Noorain Nasuha Omar, Nor Hayati Ibrahim, N. J. Mohamad, Shamini Nair Achudan, Amiza Mat Amin
Gracilaria fisheri agar has beneficial potential for human health; however, its application in food products needs to be incorporated into an emulsion gel due to its low gel strength. A response surface methodology with a central composite design was utilized to prepare emulsion gels containing 4–6% Gracilaria fisheri Agar (AGF), 4–8% Whey Protein Isolate (WPI) and 10–20% Black Seed Oil (BSO). The optimum levels of AGF, WPI, and BSO were determined to be 6%, 4% and 10% respectively to give the preferred gel strength of 966.24 g, water holding capacity of 96.12%, and DPPH antioxidant activity of 59.16%.
{"title":"Properties of an Emulsion Gel with Gracilaria fisheri Agar, Whey Protein Isolate and Black Seed Oil","authors":"Noorain Nasuha Omar, Nor Hayati Ibrahim, N. J. Mohamad, Shamini Nair Achudan, Amiza Mat Amin","doi":"10.25182/jgp.2023.18.supp.1.90-92","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.90-92","url":null,"abstract":"Gracilaria fisheri agar has beneficial potential for human health; however, its application in food products needs to be incorporated into an emulsion gel due to its low gel strength. A response surface methodology with a central composite design was utilized to prepare emulsion gels containing 4–6% Gracilaria fisheri Agar (AGF), 4–8% Whey Protein Isolate (WPI) and 10–20% Black Seed Oil (BSO). The optimum levels of AGF, WPI, and BSO were determined to be 6%, 4% and 10% respectively to give the preferred gel strength of 966.24 g, water holding capacity of 96.12%, and DPPH antioxidant activity of 59.16%.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 5","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139140847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.105-107
Yeni Rohmaeni, Hardinsyah Hardinsyah, I. Tanziha
This study aimed to investigate the association between central obesity and salty food consumption with the elevated of Small Dense Low-Density Lipoprotein-Cholesterol (sdLDL-C) among middle-aged Indonesian adults. Dietary behavior, together with the presence of obesity, leads to an increase in sdLDL-C. The study selected 8,611 subjects aged 49–64 years, from secondary data of a population-based survey conducted by the Ministry of Health of the Republic of Indonesia. The sdLDL-C concentration was determined using the Sampson equation. A significant association was observed between salty food consumption (OR=1.20; 95% CI: 1.04–1.38), general obesity (OR=2.59; 95% CI: 2.23–30), central obesity (OR=2.39; 95% CI: 2.11–2.70) and sdLDL-C. Diabetes and hypertension were positively associated with sdLDL-C, whereas Physical Activity (PA) was negatively associated with sdLDL-C. This study showed that obesity and consumption of salty food is associated with the increase of sdLDL-C, whereas PA is associated with the decrease of sdLDL-C.
{"title":"Association of Central Obesity and Salty Food Consumption with Small Dense LDL-C in Middle-Aged Indonesian Adults","authors":"Yeni Rohmaeni, Hardinsyah Hardinsyah, I. Tanziha","doi":"10.25182/jgp.2023.18.supp.1.105-107","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.105-107","url":null,"abstract":"This study aimed to investigate the association between central obesity and salty food consumption with the elevated of Small Dense Low-Density Lipoprotein-Cholesterol (sdLDL-C) among middle-aged Indonesian adults. Dietary behavior, together with the presence of obesity, leads to an increase in sdLDL-C. The study selected 8,611 subjects aged 49–64 years, from secondary data of a population-based survey conducted by the Ministry of Health of the Republic of Indonesia. The sdLDL-C concentration was determined using the Sampson equation. A significant association was observed between salty food consumption (OR=1.20; 95% CI: 1.04–1.38), general obesity (OR=2.59; 95% CI: 2.23–30), central obesity (OR=2.39; 95% CI: 2.11–2.70) and sdLDL-C. Diabetes and hypertension were positively associated with sdLDL-C, whereas Physical Activity (PA) was negatively associated with sdLDL-C. This study showed that obesity and consumption of salty food is associated with the increase of sdLDL-C, whereas PA is associated with the decrease of sdLDL-C.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 41","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139141068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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