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Date Published: 06/06/2017
Abstract Views: 163
Views PDF: 93
Issue
Vol. 13 No. 4 (2017)
Section
ORIGINAL RESEARCH
How to Cite
1.
NGUYEN HL, NGUYEN TM, PHAN TH. THỰC TRẠNG DINH DƯỠNG VÀ ĐẶC ĐIỂM CHẾ ĐỘ ĂN CỦA NGƯỜI BỆNH RỐI LOẠN CHUYỂN HÓA LIPID TẠI BỆNH VIỆN THANH NHÀN. Tạp chí Dinh dưỡng và Thực phẩm. 2017;13(4):44-50. Accessed May 20, 2024. https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/485

THỰC TRẠNG DINH DƯỠNG VÀ ĐẶC ĐIỂM CHẾ ĐỘ ĂN CỦA NGƯỜI BỆNH RỐI LOẠN CHUYỂN HÓA LIPID TẠI BỆNH VIỆN THANH NHÀN

Hong Luu NGUYEN1,, Thi Mo NGUYEN1, Thi Hoa PHAN1
1 Thanh Nhan Hospital

Main Article Content

Abstract

Dislipidemia is one of the highest risk factors for death globally. Objectives: To describe the nutritional status and food habits in patients with dislipidemia in Thanh Nhan Hospital and identify the relationship between nutritional status, diet and dislipidemia. Methods: Cross-sectional study, sample size: 50 patients with dislipidemia (according to NCEP - ATP III) admitted to Thanh Nhan Hospital. Results: 50% of patients were overweight and obese; 86% of patients had high waist circumference or high waist-hip ratio; 66% of patients regularly ate fried food, 78% of patients completely used vegetable oils for frying; 64% of the patients did not have the habit of eating vegetables; 80% of patients did not have the habit of eating fish. Eating fried foods is a factor related to elevated total cholesterol. Eating plenty of vegetables and fish reduces the rise of triglycerides. Eating more vegetables and reducing fried foods reduces the increase of LDL-C. Eating eggs do not affect the change in blood lipid

Article Details

Keywords

Dislipidemia, nutrition, Thanh Nhan Hospital

References

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