Mitybos įpročių sąsajos su bendro cholesterolio ir jo frakcijų kitimu kapiliariniame kraujyje

Baranauskaitė, Karolina

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Mitybos įpročių sąsajos su bendro cholesterolio ir jo frakcijų kitimu kapiliariniame kraujyje

Baranauskaitė, Karolina

URI: http://dspace.kaunokolegija.lt//handle/123456789/1622

Data: 2019-06-13

Santrauka:

Baigiamajame darbe buvo išsiaiškinta ar mitybos įpročiai turi sąsaja su bendro cholesterolio ir jo frakcijų kitimu kapiliariniame kraujyje. Išnagrinėjus mokslinę ir dalykinę literatūrą, atlikus anketinė apklausą ir nustačius bendro cholesterolio ir jo frakcijų koncentracijas kapiliariniame kraujyje buvo pateiktos išvados ir rekomendacijos gyventojams. Darbą sudaro įvadas, du skyriai, išvados, rekomendacijos gyventojams, literatūros sąrašas ir priedai. Darbo apimtis – 46 psl, 34 bibliografiniai šaltiniai.

Description:

The human body itself synthesizes the required amount of cholesterol, but it is yet additionally obtained with the food consumed. Use of saturated fats may lead to increased concentrations of total cholesterol and its fractions. As it increases total cholesterol levels in the blood, it begins to accumulate in the blood vessels, forming atherosclerotic plaques. The possibility of atherosclerosis and other chronic diseases also increases if there is too little HDL cholesterol level and too high LDL and triglycerides level. Therefore, it is important to monitor the changes of cholesterol and its fractions‘ cocentration in blood to prevent these disease. The aim of the study - was to evaluate the influence of dietary habits on the change of total cholesterol and its fractions in capillary blood. Work tasks: 1. Describe the sources of scientific literature on the relationship between dietary habits and blood cholesterol and its fractions. 2. Reveal to dietary habits of the population and determine the amount of total cholesterol and its fractions in capillary blood. 3. To evaluate the relationship between respondents' total cholesterol and its fractions with dietary habits. Investigation method. The survey was conducted in the period from 01.10.2018 to 01.03.2019. A quantitative study was conducted. Respondents were selected randomly. Respondents who participated in the study completed a questionnaire evaluating their dietary habits and were subjected to general cholesterol and its fractions checkup in capillar blood. All data was analyzed using the Microsoft Excel 2010 program. Conclusion: 1. Fluctuations in total cholesterol and its fractions in the blood are linked to dietary habits: more saturated fats and low levels of unsaturated fat. 2. People in their diet do not avoid products that contain a higher content of saturated fats, while unsaturated fats are consumed moderately. 1-2 eggs are usually consumed in a week, by choosing different ways of processing. Often dairy products are used. Respondents also include cholesterol-lowering products in their diet. For most respondents, total cholesterol, LDL, and HDL concentrations in capillary blood were within the normal range. For most respondents was increased triglyceride concentration in capillary bloode. 3. Dietary habits were important for triglyceride increases in capillary blood, but did not correlate with changes in total cholesterol, LDL and HDL in capillary blood.

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