HUBUNGAN KADAR CHOLESTEROL DAN TRIGLISERIDA TERHADAP ASUPAN LEMAK MAKANAN PADA PASIEN DENGAN DIAGNOSA PENYAKIT JANTUNG KORONER DI RUMAH SAKIT UMUM Dr. SAIFUL ANWAR MALANG

Abstract

Coronary heart disease is a fairly important health problem, as most affected by this disease in productive age that occurs due to narrowing or blockage in the coronary artery wall due to the deposition of fat and cholesterol resulting in blood supply to the heart is disrupted.
Increased levels of cholesterol in the blood can not be sanggah again is a risk factor in the formation of coronary heart disease. The association of triglycerides in coronary heart disease is an increase in LDL cholesterol and HDL cholesterol in the event of hypertriglyceridemia. Food intake is a factor of coronary heart disease, especially fat intake factor.
This study to determine the relationship of cholesterol and triglyceride levels to dietary fat intake in patients with diagnosis of coronary heart disease in RSU dr. Saiful Anwar Malang. The research method used secondary data with interval data type, collected by cross sectional. The population used is all patients of coronary heart disease from poly deep in RSU dr. Saiful Anwar Malang, which collected as much as 220 during the research conducted on 02 February to 28 February 2015. The sample used was taken randomly as much as 50.
Based on the results of examination of cholesterol levels with triglyceride levels against dietary fat intake in patients with diagnosis of coronary heart disease in RSU dr. Saiful Anwar Malang. From the result of statistic analysis using cholesterol test to 50 randomly selected patients obtained the average result of cholesterol level as much as 171,56, triglyceride average count as much 154,56 and food fat intake as much 136,42 and obtained value P = 0,000 (<0.01) where Hı is accepted if P <0.01 and Ho is rejected if P> 0.01. So get Ho rejected and Hı accepted so that the results obtained from the test of correlation cholesterol and triglyceride levels to dietary fat intake.