Affiliations: *Department of Biostatistics, Faculty of Public Health, Mahidol University
**Department of Family Heart, Faculty of Public Health, Mahidol University
***National Institute of Health, Department of Medical Sciences, Ministry of Public Health, Nonthaburi
Source: Journal of Public Health2004; 34(2): 110-120
Language: English with Thai abstract
A cross sectional study was carried out to determine the association between levels of low-density lipoprotein cholesterol (LDL-C) and other risk factors of coronary heart disease (CHD) in subjects with hypercholesterolemia (total cholesterol ³ 200 mg/dL) from December 2001 to March 2002. Two hundred and sixteen subjects (62 males and 154 females) aged 35 to 59 years old were participated. Means (SD) of age and LDL-C level were 45.4(6.3) years and 165.4(37.8) mg/dL. Out of 216, 51.9% had a LDL-C level equal or greater than 160 mg/dL. The result revealed that there were statistical association between gender (p=0.001), smoking (p=0.008), menopause status (p=0.017) and serum LDL-C. Daily fruit, vegetable and whole grain intake inversely associated with LDL-C (p<0.001, <0.001 and 0.031, respectively). Those using animal or palm/coconut cooking oil and frequently eating foods cooked with coconut milk had LDL-C ³ 160 mg/dL more than those using other vegetable cooking oils (p=0.017) and those eating food cooked with coconut milk less than 3 times/week (p < 0.001). Those with family history of hyperlipidemia and coronary artery disease had higher LDL-C (p = 0.041, 0.005, respectively). Furthermore, age, BMI, total cholesterol and triglycerides were positively correlated with serum LDL-C (r = 0.225, p = 0.01; r = 0.187, p = 0.008; r = 0.949, p < 0.001; and r = 0.147, p = 0.031, respectively).
In conclusion, daily consumption of fruit, vegetable and whole grain, avoid using animal/palm/coconut cooking oils, reducing eating food cooked with coconut milk, stop smoking and weight control were associated with lower serum LDL-C and thus lower the risk of CHD in hypercholesterolemia.