Jumlah konsumsi dan metode memasak ikan terhadap kejadian dislipidemia

Farida Nailufar; Martalena Br Purba; Emy Huriyati

doi:10.22146/ijcn.18845

Jumlah konsumsi dan metode memasak ikan terhadap kejadian dislipidemia

https://doi.org/10.22146/ijcn.18845

Farida Nailufar^(1*), Martalena Br Purba⁽²⁾, Emy Huriyati⁽³⁾

(1) Politeknik Kesehatan Kementerian Kesehatan Kalimantan Timur
(2) Instalasi Gizi Rumah Sakit Umum Pusat Dr. Sardjito, Yogyakarta
(3) Program Studi Gizi Kesehatan, Fakultas Kedokteran Universitas Gadjah Mada
(*) Corresponding Author

Abstract

Background: Some studies state that fish consumption of at least 200-400 g/week can reduce the risk of coronary heart disease. Omega 3 polyunsaturated fatty acids in fish have cardioprotective effects. However, the cardiac effect of fish consumption are not primarily related to the amount of fish consumed but also its cooking method. The cooking method (eg, frying) may alter the fatty acid content of a fish meal by absorbing fatty acids from cooking oils and adding trans fatty acids. Non-fried fish consumption (eg, boiled/steamed) was associated with lower risk of coronary heart disease but fried fish was not.

Objective: To identify the quantity of fish consumed and the cooking method with the incidence of dyslipidemia.

Method: The study was observational with case control design in patients that checked themselves at Prodia laboratory of Samarinda. Respondents consisted of 152 patients, comprising 76 cases and 76 control. Cases were patients with dyslipidemia and control were those without dyslipidemia matched according to gender and age. Analysis used Chi-Square statistical test at confidence interval 95%.

Results: There was significant difference in average of fish consumed between case and control group (164.86±63.61 g vs 218.55±62.21 g; p<0.05). There was also significant difference (p<0.05) between case and control group in variables of body mass index (24.53±2.4 kg/m2 vs 23.26±1.6 kg/m2); intake of saturated fatty acids (SFA) (34.58±5.82 g vs 28.27±5.4 g); simple carbohydrate (63.86±13.67 g vs 49.35±11.81 g); fruit and vegetable (42.61±20.17 g vs 53.48±23.47 g); and waist circumference (88.88±9.08 cm vs 86.21±7.8 cm). In the final multivariate analysis, quantity of fish consumed has no influences with dyslipidemia (p>0,05), but the influence is in the cooking method process (OR=10,84; p<0,05).

Conclusion: There was no influence between quantity of fish consumption. Risk for the prevalence of dyslipidemia was 10,84 times greater in the subject who the cooking method does not suitable the recommendation.

Keywords

fish; consumption; omega 3; cooking method; dyslipidemia

Full Text:

PDF

References

Tim Survei Kesehatan Nasional. Laporan studi mortalitas: pola penyakit penyebab kematian di Indonesia. Jakarta: Badan Penelitian dan Pengembangan Kesehatan; 2002.

Mansjoer A. Kapita selekta kedokteran. edisi ketiga. Jakarta: Media Aesculapius, Fakultas Kedokteran UI; 2001.

Bang HO, Dyerberg J, Sinclair HM. The composition of the Eskimo food in north western Greenland. Am J Clin Nutr 1980;33(12):2657-61.

Iso H, Kobayashi M, Ishihara J, Sasaki S, Okada K, Kita Y, Kokubo Y, Tsugane S. Intake of fish and n 3 fatty acids and risk of coronary heart disease among Japanese: The Japan Public Health Center-Based (JPHC) Study Cohort I. Circulation 2006;113(2):195-202.

Yuan JM, Ross RK, Gao YT, Yu MC. Fish and shellfish consumption in relation ti death from myocardial infarction among men in Shanghai China. Am J Epidemiol 2001;154(9):809-16.

Diwansyah. Pasokan ikan Samarinda stabil. [serial online] 2006 [cited 2010 Nov 9]. Available from: URL: http.//www.sapos.co.id/berita/index.asp?IDKategori=300&id=73.

Balai Penelitian dan Pengembangan Kesehatan Departemen Kesehatan Republik Indonesia. Riset kesehatan dasar 2007. Laporan Nasional Kalimantan Timur. Jakarta: Departemen Kesehatan RI; 2007.

Mozaffarian D, Lemaitre RN, Kuller LH, Burke GL, Tracy RP, Siscovick DS. Cardiac benefits of fish consumption may depend on the type of fish meal consumed: The Cardiovascular Health Study. Circulation 2003;107(10):1372-7.

Chung H, Nettleton JA, Lemaitre RN, Barr RG, Tsai MY, Tracy RP, Siscovick DS. Frequency and type of seafood consumed influence plasma (n-3) fatty acid concentrations. J Nutr 2008;138(12):2422-7.

Sulistyowati W. Perubahan profil asam lemak omega 3 pada Lemuru (Sardinella longiceps) dan Nila Merah (Oreochromis sp.) karena proses perebusan dan penggorengan [Tesis]. Surabaya: Program Pascasarjana Universitas Airlangga; 2001.

Waspadji S, Sukardji K. Pengkajian status gizi studi epidemiologi dan penelitian di rumah sakit. Jakarta: Balai Penerbit FKUI; 2010.

Sastroasmoro S, Ismael S. Dasar-dasar metodologi penelitian klinis. Jakarta: Penerbit Binarupa Aksara; 2002.

National Cholesterol Education Program (NCEP). Detection, evaluation and treatment of high blood cholesterol in adults (adults treatment panel III). National Institutes of Health Publication No 02-5215; 2002.

Perkeni. Petunjuk praktis penatalaksanaan dislipidemia. Jakarta: PB Perkeni; 2004.

Lipoeto NI. Zat gizi dan makanan pada penyakit kardiovaskuler. Padang: Andalas University Press; 2006.

Ashton WB, Nanchahal K, Wood DA. Body mass index and metabolic risk factor for coronary heart disease in women. Eur Heart J 2001;22(1):46-55.

Soeharto I. Serangan jantung dan stroke. Jakarta: Gramedia Pustaka Utama; 2004.

Siregar FA, Harahap A, Rasmaliah. Analisa faktor risiko penyakit jantung koroner penderita rawat jalan Rumah Sakit Dr Pringadi Medan. Info Kesehatan Masyarakat 2005;9(1):14-8.

Zhu S, Wang Z, Heshka S, Heo M, Faith MS, Heymsfield SB. Waist circumference and obesity-associated risk factors among whites in the third National Health and Nutrition Examination Survey: clinical action thresholds. Am J Clin Nutr 2002;76(4):743-9.

Sulastri D, Rahayuningsih S, Purwantyastuti. Pola asupan lemak, serat dan antioksidan serta hubungannya dengan profil lipid pada laki-laki etnik Minangkabau. Majalah Kedokteran Indonesia 2005;55(2):61-6.

Khomsan A. Pangan dan gizi untuk kesehatan. Jakarta: PT RajaGrafindo Persada; 2004.

Astawan M. Ikan air tawar kaya protein & vitamin. [serial online] 2005 [cited 2010 Juli 20]. Available from: URL: http.//web.ipb.ac.id/~tpg/de/pubde_tknprcss_ikan.php

Hartono A. Terapi gizi dan diet rumah sakit. Jakarta: Penerbitan Buku Kedokteran EGC; 2006.

He K, Song Y, Daviglus ML, Liu K, Van Horn L, Dyer AR, Greenland P. Accumulated evidence on fish consumption and coronary heart disease mortality: a meta-analysis of cohort studies. Circulation 2004;109(22):2705-11.

Tapotubun AM, Nanlohy EEEM, Louhenapessy JM. Efek waktu pemanasan terhadap mutu presto beberapa jenis ikan. Ichthyos 2008;7(2):65-70.

Streppel MT, Ocké MC, Boshuizen HC, Kok FJ, Kromhout D. Long-term fish consumption and n-3 fatty acid intake in relation to (sudden) coronary heart disease death: the Zutphen study. Eur Heart J 2008;29(16):2024-30.

Jousilahti P, Vartiainen E, Tuomilehto J, Puska P. Twenty-year dynamics of serum cholesterol in middle-aged population of eastern Finland. Ann Intern Med 1996;125(9):713-22.

Brown CD, Higgins M, Donato KA, Rohde FC, Garrison R, Obarzanek E, Ernst ND, Horan M. Body mass index and the prevalence of hypertension and dyslipidemia. Obes Res 2000;8(9):605-19.

Wiramiharja K. Obesitas dan penanggulangannya. Bandung: Granada; 2004.

McFarlane SI, Banerji M, Sowers JR. Insulin resistance and cardiovascular disease. J Clin Endocrinol Metab 2001;86(2):713-8.

Waspadji S, Sukardji K. Asupan energi dan beberapa zat gizi pada penderita hiperlipidemia. Jakarta: Balai Penerbit FKUI; 2003.

Liu S. Intake of refined carbohydrates and whole grain foods in relation to risk of type 2 diabetes mellitus and coronary heart disease. J Am Coll Nutr 2002;21(4):298-306.

Howard BV, Wylie-Rosett J. Sugar and cardiovascular disease: a statement for healthcare professionals from the Committee on Nutrition of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association. Circulation 2002;106(4):523-7.

Liu S, Manson JE, Lee IM. Fruit and vegetable intake and risk of cardiovascular disease: the woman’s health study. Am J Clin Nutr 2000;72(4):922-8.

Dauchet L, Amouyel P, Hercberg S, Dallongeville J. Fruit and vegetable consumption and risk of coronary heart disease: a meta-analysis of cohort studies. J Nutr 2006;136(10):2588-93.

DOI: https://doi.org/10.22146/ijcn.18845