Journal of Nutrition & Food Sciences
Open Access

Purwanto AP

Publications

• Review Article
  Total Cholesterol Blood Level Based on Isoflavone and Vitamin E Intake in Hypercholesterolemia
  Author(s): Bintanah S, Kusuma HS, Moeis F, Purwanto AP and Nadia FSBintanah S, Kusuma HS, Moeis F, Purwanto AP and Nadia FS
  
  Hypercholesterolemia is a condition whereby the blood cholesterol level exceeds normal values. Cholesterol in food can increase blood cholesterol level; fat, cholesterol, and antioxidant intake are known to have major roles in the progress of coronary heart disease. This study seeks to determine the correlation of isoflavone and vitamin E intake from foodstuffs to total blood cholesterol level in hypercholesterolemia pationts. The research uses descriptive analytic methods. Isoflavone and vitamin E intake is recorded for 24 respondents through food recall and food frequency questionnaires. Total blood cholesterol levels for these respondents are then obtained from the medical records of Roemani Muhammadiyah Hospital Semarang. This study uses the Rank-Spearman test. The results are that 66.7% of respondents are male, 37.5% are 45-50 years old, 70.8% have ≥ 80 mg intake of isoflavone.. View More»
  DOI: 10.4172/2155-9600.1000639

  Abstract PDF

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