The Relationship between Obesity, Lifestyle, and Dietary Intake and Serum Lipid Level in Male University Students / 대한지역사회영양학회지

ABSTRACT

This study was performed to investigate the relationship between obesity, health-related lifestyle, and dietary intake and serum lipid level in 96 male university students. Health-related lifestyle factors were obtained from questionnaires. Dietary intakes were evaluated with one-day 24-hr recall and two-day dietary record. Anthoropometric data were recorded and serum cholesterol and triacylglycerol concentrations were measured. 21.9%, 36.5%, 36.5%, and 6.2% of the subjects had levels beyond the normal range in serum total cholesterol(TC), HDL-cholesterol(HDL-C), LDL-cholesterol(LDL-C), and triacyglycerol respectively, and 57.3% of the subjects had more than one hyperlipidemic factor. TC was correlated positively with BMI(p<0.01), waist length(p<0.05), hip length(p<0.05), and the amount of smoking(p<0.05). HDL-C was correlated negatively with BMI(p<0.05) and hip lenghth(p<0.05). LTD-C was correlated positively with BMI(p<0.01), water length(p<0.05), hip length(p<0.01), and coffee consumption(p<0.05). TG was correlated positively with waist length(p<0.01), waist-to-hip ratio(p<0.05), and amount of smoking(p<0.01) and negatively correlated with frequence of exercise(p<0.05). Among nutrient intakes, only the ratio of protein to energy was correlated negatively with TC(p<0.05). Logistic regression analysis revealed that BMI, waist length, hip length, waist-to-hip ratio, and amount of cigarette smoking were associated with an increased risk of hyper-TC. BMI, waist length, and hip length were associated with an increased risk of hypo-HDL-C. BMI and coffee consumption were associated with an increased risk of hyper-LDL-C. Amount of cigarette smoking was associated with an increased risk of hyper-TG. In conclusion, a high prevalence of hyperlipidemia in subjects was observed. Also obesity, smoking, and coffee consumption were observed to be highly with the risk of hyperlipidemia in subjects. These findings imply that these factors should be primarily considered in planing the nutrition education program for the prevention of cardiovascular disease in male university students.