FOOD CONSUMPTION AND ITS INFLUENCE IN CHOLESTEROL SERUM LEVELS

Abstract
The diet potential in increasing serum total cholesterol level (Total-C) and promote atherosclerosis showed to be associated with intake of saturated fat and cholesterol. The objective of this study was to identify the association between the food frequency consumption and Total-C. These observations were collected during a cross-sectional examination, in a representative sample of 1 045 adults, both sex, between 20 years of age and over, from Cotia City, São Paulo, Brazil. The studied variables were: food consumption (examined by food frequency questionnaire), Total-C, and other variables. The association between Total-C levels among the study population was analyzed by multiple linear regression model (step-wise-forward) adjusted by: age, gender, body mass index (BMI), waist to hip ratio (W/H), educational level, family income, physical activity, smoking and alcohol consumption. Consumption of: chicken meat, red meat, pork, liver and processed meat, eggs, dairy food, showed significant and positive relationship with Total-C (15.5, 14.0, 10.6, 17.1, 8.2, 4.4) mg/dl, respectively. Fruits and vegetables consumption were inversely related to Total-C (-8.2, -7.2) mg/dl, respectively. We observed that food consumption contribute to Total-C concentration variation then, risk factors for coronary heart disease may be lowered by healthy food habits.

Key words
Food frequency consumption, total cholesterol, risk factors, cardiovascular diseases

Bibliografía del artículo

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