| Summary: | Background: Dyslipidemia is a condition whereby there is excess of one or more
essential fats in the blood as a manifestation of disorder of fat metabolism or
transportation. There are various evidences shown in experimental,
epidemiological and clinical studies on the role of dyslipidemia in atherosclerosis
cardiovascular diseases. Components that build lipid are carbohydrate, fat and
protein.
Objective: To find out whether foods of high carbohydrate, fat, and protein were
risk factors of dyslipidemia in lecturers of GMU having medical check up at GMC
Health Center Yogyakarta.
Method: The study was observational with case control study design involving
lecturers of GMU having medical check up at GMC Health Center Yogyakarta.
Samples consisted of 69 people with dyslipidemia (cases) and 69 people with no
dyslipidemia (control) matched according to age. Intake of carbohydrate, fat and
protein was assessed using Semi Quantitative Food Frequency Questionnaire
(SQFFQ). Statistical test used chi square.
Result: The result of statistical test showed there were three variables
significantly associated with the incidence of dyslipidemia, i.e. intake of
carbohydrate (p=0.000
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