Food Intake Patterns and Blood Clinical Indices in Female College Students by HDL-cholesterol Levels.
- Author:
Ha Na JUNG
1
;
Jung Hee KIM
Author Information
1. Department of Food & Nutrition, College of Natural Sciences, Seoul Women's University, Seoul, Korea. jheekim@swu.ac.kr
- Publication Type:Original Article
- Keywords:
HDL-cholesterol;
clinical indices;
food intakes;
female college student;
body composition
- MeSH:
Alkaline Phosphatase;
Body Composition;
Body Weight;
Cholesterol;
Coronary Disease;
Cross-Sectional Studies;
Eating;
Eggs;
Epidemiologic Studies;
Fasting;
Female;
Humans;
Milk;
Oils;
Ovum;
Uric Acid;
Waist Circumference
- From:Korean Journal of Community Nutrition
2008;13(1):100-110
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Recently, a lot of epidemiological studies revealed that low HDL-cholesterol level was a better predictor of risk for coronary heart disease than total cholesterol. This study investigated the anthropometric parameters, clinical blood indices, and dietary factors influencing serum HDL-cholesterol level by using a cross-sectional study for Korean female college students. The subjects were 94 female college students. They were divided into three groups according to their serum HDL-cholesterol levels, low HDL-cholesterol (< 50 mg/dL, n = 20), medium HDL-cholesterol (50< or =, < 60 mg/dL, n = 39) high serum HDL-cholesterol groups (60< or = mg/dL, n = 35). This study examined their demographic data and dietary intake throughout a questionnaire. Clinical blood indices were measured using an automatic blood chemistry analyzer (Selectra E), after 12 hours of fasting. BMI, body weight, fat mass, and waist circumferences were significantly increased according to low serum HDL-cholesterol levels. Serum lipid analysis showed a significantly higher level of TG, LDL-/HDL-Ratio, atherogenic index in the low HDL-cholesterol group. Serum levels of GPT, uric acid and alkaline phosphatase in the low HDL-cholesterol group were significantly higher than in the other group. The average consumption of energy was 1627 kcal and 77.76% of estimated energy requirement (EER). The mean ratio of calories from carbohydrate : protein : fat was 57 : 15 : 28. The low HDL-cholesterol group was significantly higher than the other groups in eggs, fat and oils consumption. Interestingly, milk and diary products consumption of low HDL-cholesterol group was half (p < 0.05) of those of the other groups. In conclusion, serum HDL-cholesterol levels appeared to be decreased by increasing BMI, fat mass, waist circumference, and serum TG level. In addition, some dietary factors seemed to be related to serum HDL-cholesterol levels. However, further research is needed to elucidate the exact relationship between serum HDL-cholesterol level and dietary factors.
