Adnan Menderes Üniversitesi Hastanesi'ne Başvuran Hiperkolesterolemili Bireylerin Zeytinyağı Tüketimi ile Kan Yağları Arasındaki İlişki
Abstract
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.