nutrition in dyslipidemia yenni zuhairini nutrition department
TRANSCRIPT
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Nutrition in Dyslipidemia
Yenni Zuhairini
Nutrition Department
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DYSLIPIDEMIA
Lipid metabolism disorders marked by an increase or decrease in plasma lipid fractions
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Risk for CHD incidence
Blood lipid profile – High total cholesterol– High LDL cholesterol– High triglyceride– With or without low
HDL
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CHOLESTEROL
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Principles of nutritional therapy for lowering cholesterol• Reduce consumption of dietary
cholesterol• Inhibit the production of cholesterol in
the body• Inhibits absorption and increase
excretion of cholesterol by the intestine
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Reduce consumption of dietary cholesterol
• By avoiding high cholesterol foods, such as:– Brain, marrow, organ
meats– Egg yolk (wheat)– Cheese, butter (wheat)– Animal skin (kikil, krecek)– Shrimp (shrimp paste,
terasi)
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The Content of Cholesterol per 100 g of Food
Food stuff Cholesterol (mg)
Brain 2200Egg yolk 1600Egg 548Kidney 370Liver 300Pancreas 250Tripe, animal stomach 150
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Food stuff Cholesterol (mg)
Lobster 150
Shrimp 150
Lard 95
Cheese 79
Butter 219
Whole milk 14
Vegetable cooking oil 0
The Content of Cholesterol per 100 g of Food
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Reduce Consumption Of Dietary Cholesterol• Cholesterol intake <300 mg / day can
be achieved with the menu without high cholesterol foods
• Cholesterol intake <200 mg / day can be achieved with the menu without animal foods, except lean meat or fish weighing 200 g / day
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Exogenous Pathway
Food particles
Intestines
Free Fatty Acids
Breakdown of Triglyceride
Chylomicrons
Bloodstream
Liver
Chylomicron Remnants
Bile Acids
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Endogenous Pathway
Free Fatty Acids
Breakdown of Triglyceride
Bloodstream
Liver
IDL
VLDL
LDL
Body Tissues
HDL
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Inhibit the manufacture of cholesterol in the bodyAvoid excess of energy in bodyLose weight for people with excess
body fat
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Classification BMI (kg/m2) Comorbidities
Underweight < 18.5 Low (but risk of other clinical problems increased)
Normal range 18.5 – 22.9 Average
Overweight > 23.0At Risk 23.0 – 24.9 IncreasedObese class I 25.0 – 29.9 Moderate
Obese class II > 30.0 Severe
BMI=(Body weight in kg) /(Body height in cm)2
Classification of weight status according to BMIin Asian Adults
Source: WHO/IASO/IOTF (2000)
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Increase the consumption of fiber, especially water-soluble (pectin, guar gum, gum) which are abundant in :
– Apple, orange, guava, pear
– Passion fruit, papaya, dll– Red bean, soy, tofu,
tempe, etc.
Increase excretion and inhibiting the absorption of cholesterol
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Food Menu for lowering LDL cholesterol level
• Low cholesterol <200 mg / day• Low fat (+ 30% of calories)• lipid composition
– SFA <7% of total calories– PUFA to 10% of total calories– MUFA and 20% of total calories– Avoid trans fat
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Raising HDL cholesterol
Research shows that:• Weight loss in obese people
• Stop smoking in smokers• More active in the less active
will lower LDL levels and increase plasma HDL levels
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Normal HDL cholesterol
Regular exercise or eat enough fiber
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TRIGLYCERIDE
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Terapi nutrisi untuk menurunkan trigliserida• Mengurangi konsumsi trigliserida
(lemak)• Mengurangi pembuatan trigliserida oleh
tubuh• Menambah pengunaan trigliserida oleh
tubuh
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Reduce consumption of triglyceride
• Avoid fatty meats: satay, gule, oxtail soup, stew legs, pig, etc.
• Fried thin shape food, such as dendeng, crackers, chips, etc.
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Reducing triglyceride synthesis by the body
• By creating energy deficit, that are:– Reduce consumption of foods– Raising energy use– Reduce consumption of foods for only the
excessive food
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reduce simple carbohydrates (starch and sugar) so that fiber is not reduced
If excess carbohydrates,
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When excess fat, reduce animal fats so that the ratio of polyunsaturated / saturated fatty acid increases and dietary cholesterol intake decreases
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Increasing use of triglycerides
• Changing inactivity
becomes more active
• Doing aerobic exercise of
moderate intensity and long duration such as
walking
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TERIMA KASIH