Consumed meat as a factor for change of lipid status in humans

Stojanovski, Mitre and Tomovska, Julijana and Joshevska, Elena and Dojchinovski, Trajan (2015) Consumed meat as a factor for change of lipid status in humans. Knowledge, International Journal Scientific and Applicative Papers, 8 (2). pp. 86-90. ISSN 1857/92

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Abstract

The health condition of the man largely depends on excessive energy intake from fat provided by the consumption of meat. Investigation is done of the impact of the consumption of meat on lipid status in humans. Examine covers a group of 236 respondents of which 108 were men and 128 were women and divided into 4 groups according to gender and age. Since blood parameters analysis are examined the lipid status, total cholesterol (HOL), high density lipid (HDL), low density lipid (LDL), and triacilgliceridi (TG). Concentrations of HOL levels in male who consume a small amount of meat (once a week for 200 grams), irrespective of age and sex on average is 5.406 mmol / l, and also the same conditions females were 5.405 mmol / l. Males HDL = 1,26 mmol / l, while in women, HDL = 1,52 mmol / l in men LDL = 3 36 mmol / l, and in women LDL = 3 36 mmol / l. HOL concentration in subjects who regularly consume adequate meals containing meat (about 200grams per day) regardless of age and sex on average for men was 5.382 mmol / l and females HOL = 5,212 mmol / l. Concentration in men HDL = 1,252 mmol / l, LDL = 3,385mmol / l, TG = 1,77mmol / l, respectively, at the female was HOL = 5,212mmol / l, HDL = 1,465mmol / l, LDL = 2,925 and TG = 1,337mmol / l. Meat meal no effect on the increase in the concentration of cholesterol and triglycerides in blood serum of men. Keywords: lipid status, meat, cholesterol, triglycerides

Item Type: Article
Subjects: Scientific Fields (Frascati) > Medical and Helath Sciences > Health biotechnology
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Dzulijana Tomovska
Date Deposited: 14 Apr 2020 15:52
Last Modified: 15 Apr 2020 15:07
URI: http://eprints.uklo.edu.mk/id/eprint/4983

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