Lipid Profiles and Dietary Intake of Long-Chain Omega-3 Polyunsaturated Fatty Acids of Food Science and Nutrition Students of Addis Ababa University, Ethiopia
No Thumbnail Available
Date
2018-02
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Addis Ababa University
Abstract
Background
Intake offoods which are rich in long chain polyunsaturated fatty acid red uced the risk of Cardio
Vascular Disease.
Objectives
The objective of thi s study was to evaluate the relationship between blood plasma lipid profile
and dietary intake of LC n-3 PUFA of Food Science and Nutrition students at Addis Ababa
University (AAU).
Methodology
The Study design was a cross-sectional study which evaluated the effect of fi sh and fish product
consumption over blood plasma Total Cholestero l, Triglyceride, LDL, of a total of 40 young and
educated men and women who attend at Center for Food Science and Nutrition Addis Ababa
University. A pretested, structured, interviewer administered Food Frequency Questionnaire
were used.
Results
From the food items listed on the food frequency questionnaire the majority of their intake was
100% low except for canned tuna (7.5%) and canned sardine (2.5%). Among the total paJ1icipant
n= 40 the distribution of chol esterol was determined to be: 90% was at desirable level, 7.5% at
border line and 2.5% at high cholesterol level. Distribution of LDL was 57.5% at normal level,
30% at low border line, 7.5% at high borderl ine and 5% at high LDL level. Distribution ofHDL
2.5% desirable, 70% sati sfactory and 27.5% too low, and the distribution of Triglycerides 90%
normal, 7.5% borderline high and 2.5% high.Conclusion and Recommendations
The dietary intake of food rich in n-3 by 40 students was found to be lower than the
recommended dietary intake. This was supported by the 97.5 % of the HDL level that was below
the desirable level. Moreover, LDL cholesterol at normal level was only s7.s%.The population
groups of this research deliberately targeted postgraduate students of Addis Ababa University
Centre for Food Science and Nutrition because they were considered to know the effects of
saturated and unsaturated fatty acid in health. The low intake LCPUFA that were observed in this
educated student group can be extrapolated to the high probability of other groups of the society
being at higher risk also for chronic diseases such as CVD.
Key Words: Fats; n-3 fatty acids; Post Graduate Students; Low Density Lipoprotein; High
Density Lipoprotein; Trig/ycerides; Chronic Diseases
Description
Keywords
Fats, n-3 fatty acids, Post Graduate Students, Low Density Lipoprotein, High Density Lipoprotein, Trig/ycerides, Chronic Diseases