1. Nutrition in Dyslipidemia Yenni Zuhairini Nutrition Department

2. DYSLIPIDEMIA Lipid metabolism disorders marked by an increase or decrease in plasma lipid fractions

3. Risk for CHD incidence Blood lipid profile –High total cholesterol –High LDL cholesterol –High triglyceride –With or without low HDL

4. CHOLESTEROL

5. 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

6. 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)

7. The Content of Cholesterol per 100 g of Food Food stuffCholesterol (mg) Brain2200 Egg yolk1600 Egg548 Kidney370 Liver300 Pancreas250 Tripe, animal stomach150

8. Food stuffCholesterol (mg) Lobster150 Shrimp150 Lard95 Cheese79 Butter219 Whole milk14 Vegetable cooking oil0 The Content of Cholesterol per 100 g of Food

9. 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

10. Exogenous Pathway Food particles Intestines Free Fatty Acids Breakdown of Triglyceride Chylomicrons Bloodstream Liver Chylomicro n Remnants Bile Acids

11. Endogenous Pathway Free Fatty Acids Breakdown of Triglyceride Bloodstream Liver IDL VLDL LDL Body Tissues HDL

12. Inhibit the manufacture of cholesterol in the body Avoid excess of energy in body Lose weight for people with excess body fat

13. ClassificationBMI (kg/m2) Comorbidities Underweight< 18.5 Low (but risk of other clinical problems increased) Normal range18.5 – 22.9 Average Overweight> 23.0 At Risk 23.0 – 24.9Increased Obese class I 25.0 – 29.9Moderate Obese class II> 30.0 Severe BMI=(Body weight in kg) /(Body height in cm) 2 Classification of weight status according to BMI in Asian Adults Source: WHO/IASO/IOTF (2000)

14. 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

15. 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

16. 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

17. Normal HDL cholesterol Regular exercise oreat enough fiber

18. TRIGLYCERIDE

19. Terapi nutrisi untuk menurunkan trigliserida Mengurangi konsumsi trigliserida (lemak) Mengurangi pembuatan trigliserida oleh tubuh Menambah pengunaan trigliserida oleh tubuh

20. 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.

21. 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

22. reduce simple carbohydrates (starch and sugar) so that fiber is not reduced If excess carbohydrates,

23. When excess fat, reduce animal fats so that the ratio of polyunsaturated / saturated fatty acid increases and dietary cholesterol intake decreases

24. Increasing use of triglycerides Changing inactivity becomes more active Doing aerobic exercise of moderate intensity and long duration such as walking

25. TERIMA KASIH