Precision Nutrition Components : Food Intake and BMI with Total Cholesterol and Triglycerides in Dyslipidemia Patients
Abstract
Dyslipidemia is a metabolic disorder characterized by abnormalities in lipid profiles, such as elevated levels of total cholesterol and triglycerides in the blood, which constitute major risk factors for cardiovascular disease. Diets high in saturated fat and excess body weight may exacerbate lipid profile disturbances. A precision nutrition approach is required to tailor dietary intake according to individual conditions, such as body mass index (BMI) and lipid profiles. This study aimed to describe components of precision nutrition, including dietary intake and BMI, in relation to total cholesterol and triglyceride levels among patients with dyslipidemia. This study employed a quantitative descriptive design with a cross-sectional approach. The study population consisted of 65 patients with dyslipidemia selected using consecutive sampling. Data were collected using a modified Food Frequency Questionnaire (FFQ) based on balanced nutrition guidelines and IGS3-60, along with laboratory data on lipid profiles. Data analysis was conducted using univariate analysis with SPSS version 30.0 to present frequency distributions, percentages, and mean values. The majority of participants were female and aged over 45 years. Most participants had adequate dietary intake (78.5%), while 21.5% were categorized as having insufficient intake, and no respondents had excessive intake. A total of 46.2% of participants were classified as obesity class I, and 10.8% as obesity class II. The mean total cholesterol level was 213.49 mg/dL and the mean triglyceride level was 183.54 mg/dL, both exceeding normal limits. Excessive saturated fat intake and overweight status contributed to increased total cholesterol and triglyceride levels among patients with dyslipidemia. The implementation of precision nutrition and increased physical activity is necessary to improve lipid profiles and prevent cardiovascular complications.
Keywords
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