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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2004.6
- 수록면
- 263 - 273 (11page)
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초록· 키워드
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The purpose of this study was to investigate the pattern of individual fatty acid intake and to compare serum lipid levels and total serum fatty acid composition of high school students in Seoul (total: 234 ; male: 91 ; female: 143). In serum lipid levels, total cholesterol (ChoU, HDL -Chol. and LDL-Chol. levels of female students were significantly higher
than those of male students and there was no significant difference between High Fish & Low Meat intake (HFLM)
and Low Fish & High Meat intake (LFHM) groups. The average fat intake was 22 - 25 energy % of total subjects and especially, that of LFHM group was 29%, which were over the recommendation level. Although the average PIM/S ratio of dietary fat was 1.1/1.2/1.0, the average range of (J) 61 (J) 3 fatty acid ratio of dietary fat was found to be 17.9 - 20.7, which was far beyond the suggested range, 4 - 10. The average intake of cholesterol of total subjects was 360mg. LFHM group had more meats and beverages such as carbonated drinks and tended to have less beans, vegetables and mushrooms. In addition, LFHM group had more energy and fat intake than those of HFLM group, the PIS ratio of dietary fat (0.73) was lower than the recommended ratio. Serum C 16 : 0 composition of LFHM group was significantly higher than that of HFLM group, and EPA and DHA composition of HFLM was significantly lower than that of LFHM. Therefore, in HFLM group, the PIS ratio of serum fatty acids was significantly higher and the (J) 61 (J) 3 ratio was lower. Dietary C 18 :
0 was negatively correlated with serum EPA and DHA composition. Individual PUFA intake was negatively correlated with serum C 16 : 0 and sum of SFA, and positively correlated with serum C 18 : 2 (J) 6 (LA), sum of (J) 6 and sum of PUFA. Serum C 18 : I, C 18 : 3 (J) 3 and C20 : 4 (J) 6 (AA) compositions were not correlated with dietary fatty acid. Only serum triglyceride (TO) levels were significantly correlated with serum fatty acid compositions. Sum of SFA, CI4 : 0, CI6 : 0, sum of MUFA and Cl8 : J compositions were positively correlated with serum TO levels, but LA, AA, sum of PUFA and PIS ratio were negatively correlated with it. (Korean J Community Nutrition 9(3): 263 -273,2004)
than those of male students and there was no significant difference between High Fish & Low Meat intake (HFLM)
and Low Fish & High Meat intake (LFHM) groups. The average fat intake was 22 - 25 energy % of total subjects and especially, that of LFHM group was 29%, which were over the recommendation level. Although the average PIM/S ratio of dietary fat was 1.1/1.2/1.0, the average range of (J) 61 (J) 3 fatty acid ratio of dietary fat was found to be 17.9 - 20.7, which was far beyond the suggested range, 4 - 10. The average intake of cholesterol of total subjects was 360mg. LFHM group had more meats and beverages such as carbonated drinks and tended to have less beans, vegetables and mushrooms. In addition, LFHM group had more energy and fat intake than those of HFLM group, the PIS ratio of dietary fat (0.73) was lower than the recommended ratio. Serum C 16 : 0 composition of LFHM group was significantly higher than that of HFLM group, and EPA and DHA composition of HFLM was significantly lower than that of LFHM. Therefore, in HFLM group, the PIS ratio of serum fatty acids was significantly higher and the (J) 61 (J) 3 ratio was lower. Dietary C 18 :
0 was negatively correlated with serum EPA and DHA composition. Individual PUFA intake was negatively correlated with serum C 16 : 0 and sum of SFA, and positively correlated with serum C 18 : 2 (J) 6 (LA), sum of (J) 6 and sum of PUFA. Serum C 18 : I, C 18 : 3 (J) 3 and C20 : 4 (J) 6 (AA) compositions were not correlated with dietary fatty acid. Only serum triglyceride (TO) levels were significantly correlated with serum fatty acid compositions. Sum of SFA, CI4 : 0, CI6 : 0, sum of MUFA and Cl8 : J compositions were positively correlated with serum TO levels, but LA, AA, sum of PUFA and PIS ratio were negatively correlated with it. (Korean J Community Nutrition 9(3): 263 -273,2004)
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ABSTRACT
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