Dietary determinants of serum total cholesterol among middle-aged and older adults: a population-based cross-sectional study in Dar es Salaam, Tanzania. Issue 5 (6th June 2017)

• Record Type: Journal Article
• Authors: Kakarmath, Sujay S; Zack, Rachel M; Leyna, Germana H; Fahimi, Saman; Liu, Enju; Fawzi, Wafaie W; Lukmanji, Zohra; Killewo, Japhet; Sacks, Frank; Danaei, Goodarz
• Is Part Of: BMJ open. Volume 7:Issue 5(2017)
• Publication Date: 2017-06-06
• Subjects: cholesterol -- palm oil -- diet -- nutrition -- Tanzania -- Sub-Saharan Africa; Medicine -- Research -- Periodicals; 610.72
• DOI: 10.1136/bmjopen-2016-015028
• Languages: English
• ISSNs: 2044-6055

Abstract

Abstract : Objective: To assess the dietary determinants of serum total cholesterol. Design: Cross-sectional population-based study. Setting: Peri-urban region of Dar es Salaam, Tanzania. Participants: 347 adults aged 40 years and older from the Dar es Salaam Urban Cohort Hypertension Study. Main outcome measure: Serum total cholesterol measured using a point-of-care device. Results: Mean serum total cholesterol level was 204 mg/dL (IQR 169–236 mg/dL) in women and 185 mg/dL (IQR 152–216 mg/dL) in men. After adjusting for demographic, socioeconomic, lifestyle and dietary factors, participants who reported using palm oil as the major cooking oil had serum total cholesterol higher by 15 mg/dL (95% CI 1 to 29 mg/dL) compared with those who reported using sunflower oil. Consumption of one or more servings of meat per day (p for trend=0.017) and less than five servings of fruits and vegetables per day (p for trend=0.024) were also associated with higher serum total cholesterol. A combination of using palm oil for cooking, eating more than one serving of meat per day and fewer than five servings of fruits and vegetables per day, was associated with 46 mg/dL (95% CI 16 to 76 mg/dL) higher serum total cholesterol. Conclusions: Using palm oil for cooking was associated with higher serum total cholesterol levels in this peri-urban population in Dar es Salaam. Reduction of saturated fat content of edible oil may be considered as a population-based strategy for primary prevention of cardiovascular diseases.