Proceedings of the 12th Annual Scientific Meeting, Medical Faculty, Universitas Jenderal Achmad Yani, International Symposium on "Emergency Preparedness and Disaster Response during COVID 19 Pandemic" (ASMC 2021)

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The Characteristics and Lipid Profile Levels in Vegetarian and Non-Vegetarian Subjects – What’s the Difference?

Authors
Muhammad Hanif Baswedan, Rini Roslaeni, Budhi Suwarma
Corresponding Author
Muhammad Hanif Baswedan
Available Online 24 July 2021.
DOI
10.2991/ahsr.k.210723.008How to use a DOI?
Keywords
dietary habit, lipid profile, vegetarian
Abstract

Coronary Heart Disease (CHD) and stroke are two diseases that have high incidence rates, especially in Indonesia. One of the causes is the formation of atherosclerotic plaque in which can be characterized by an abnormal lipid profile. Lipid profile can be influenced by several factors, which are age, sex, physical activity, smoking, and especially dietary habit. A bad dietary habit: such as consuming a high fat in which can influence the blood lipid profile. The purpose of this study was to determine the characteristics and lipid profile levels in vegetarian and non-vegetarian subjects Advent Indonesia University. The method of this study was descriptive observational with a cross-sectional design. The sample size of this study was 19 students of vegetarian and 19 students of non-vegetarian with 95% of CI. The subject was chosen by the simple random sampling method. The parameters of lipid profile which were checked in this study i.e., total cholesterol, HDL, LDL, and triglyceride. Examination of lipid profile levels was done in the Clinical Pathology Laboratory of Jenderal Achmad Yani University. The study showed that mean levels of total cholesterol in group vegetarian was 155,78 mg/dL, HDL was 52,85 mg/dL, LDL was 90,22 mg/dL, and triglyceride was 69,80 mg/dL. Based on the results of this study, it can be concluded that vegetarian and non-vegetarian subject had a normal mean level of lipid profile. Further research is needed with another design (case- control), a bigger population used, and with a different way of analysis.

Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 12th Annual Scientific Meeting, Medical Faculty, Universitas Jenderal Achmad Yani, International Symposium on "Emergency Preparedness and Disaster Response during COVID 19 Pandemic" (ASMC 2021)
Series
Advances in Health Sciences Research
Publication Date
24 July 2021
ISBN
10.2991/ahsr.k.210723.008
ISSN
2468-5739
DOI
10.2991/ahsr.k.210723.008How to use a DOI?
Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

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TY  - CONF
AU  - Muhammad Hanif Baswedan
AU  - Rini Roslaeni
AU  - Budhi Suwarma
PY  - 2021
DA  - 2021/07/24
TI  - The Characteristics and Lipid Profile Levels in Vegetarian and Non-Vegetarian Subjects – What’s the Difference?
BT  - Proceedings of the 12th Annual Scientific Meeting, Medical Faculty, Universitas Jenderal Achmad Yani, International Symposium on "Emergency Preparedness and Disaster Response during COVID 19 Pandemic" (ASMC 2021)
PB  - Atlantis Press
SP  - 32
EP  - 35
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.210723.008
DO  - 10.2991/ahsr.k.210723.008
ID  - Baswedan2021
ER  -