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HUBUNGAN OBESITAS DENGAN KOLESTEROL HDL DAN TRIGLISERIDA PADA MAHASISWA PROGRAM STUDI PENDIDIKAN DOKTER FK UNSRI

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Background: The problem of over nutritional status (obesity) has increased every year, which occur not only in adults but also in children and adolescents. Obesity is defined as an excess or abnormal fat accumulation which can lead to various health problems. One of the manifestation of these problems is dyslipidemia, a condition characterized by an increase or decrease in lipid fraction. The aims of the study to determine the relationship between obesity and HDL cholesterol level and triglyceride level among the medical students Faculty of Medicine Universitas Sriwijaya (UNSRI). Method: The study conducted was an analytic observation with cross-sectional study design. Data were obtained from BMI measurement and lipid profile analysis in which the sample of this study were medical students Faculty of Medicine UNSRI who met the inclusion and exclusion criteria with a total sample of 100 people. Results: The results of chi-square analysis show a significant relationship between obesity and HDL cholesterol level (p = 0,008; PR = 0,690; CI95% = 0,53 – 0,90). It is found that there is a significant relationship between obesity and triglyceride level (p < 0,001; PR = 4,75; CI95% = 1,74 – 12,97) Conclusion: The study suggested that there is a significant relationship between obesity and HDL cholesterol level as well triglyceride level.

Availability
Inventory Code Barcode Call Number Location Status
2007000383T38331T383312020Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T383312020
Publisher
Palembang : Prodi Kedokteran, Fakultas Kedokteran Universitas Sriwijaya.,
Collation
xiv, 67 hlm.; tab.; ilus.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
616.390 7
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Kedokteran Umum
Obesitas - Kolesterol
Specific Detail Info
-
Statement of Responsibility
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No other version available

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