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

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

Citation