Adnan Menderes Üniversitesi Hastanesi'ne Başvuran Hiperkolesterolemili Bireylerin Zeytinyağı Tüketimi ile Kan Yağları Arasındaki İlişki
Ercan Oğuz, Nilpınar
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Seventy three invididuals (24 male, 49 female) of newly diagnosed hypercholesterolemia aged 30-60 years with serum total cholesterol level of 240-350 mg/dL, who resorted to Adnan Menderes University Practice and Research Hospital, were included in the study to determine the effects of the olive oil consumption on the serum lipid profile (total cholesterol, HDL cholesterol, LDL cholesterol, triglyceride) of the individuals. A questionnaire that included general personal information, eating habits, the frequency of food consumption and three-day (one of the days in the weekend) dietary record was applied to all individuals. The anthropometrical measurements of the individuals were taken and the biochemical findings (HDL, LDL, total cholesterol, triglyceride) were recorded from their files. Median of serum lipid levels was found 255.0 (240-350) mg/dL for total cholesterol, 173.0 (126-284) mg/dL for LDL cholesterol, 49.0 (28-97) mg/dL for HDL cholesterol and 129.0 (57-443) mg/dL for triglyceride. It was determined that 90.4% of the individuals consumed olive oil every day and the consumption median was 32.0 (0-174) g. Depending on the olive oil consumption status of the individuals, no significant difference was found between total cholesterol, LDL cholesterol, HDL cholesterol and triglyceride levels (p>0.05). As a result, serum lipid profiles of individuals were not affected positively or negatively with increased consumption of olive oil. High consumption of olive oil is not a risk for hypercholesterolemia.