Consumption of Deep-Fried Food and Its Association with Cardiovascular Risk Factors among First-Year Students in a Chilean University

Table 2

Cardiovascular risk factors (mean +standard deviation) in the male and female students examined, in addition to the percentage of students with MS, sedentary, and moderate and high consumption of DFF.

CVRF	Total n = 212	Men n = 32	Women n = 180
	Mean ± SD	Mean ± SD	Mean ± SD
BMI (kg/m^2)	24.5 ± 4.05	26.2 ± 4.6	24.2 ± 3.9	0.014
Waist circumference (cm)	78.0 ± 10.1	86.6 ± 11.0	76.7 ± 9.4	0.000
Glycemia (mg/dl)	92.5 ± 9.9	93.1 ± 7.7	92.4 ± 10.2	0.720
Systolic pressure (mmHg)	115.9 ± 9.9	122.4 ± 10.3	114.7 ± 9.4	0.000
Diastolic pressure (mmHg)	79.0 ± 8.2	78.6 ± 8.9	79.1 ± 8.0	0.750
HDL cholesterol (mg/dl)	53.9 ± 12.3	49.1 ± 11.2	55.5 ± 12.4	0.069
LDL cholesterol (mg/dl)	91.4 ± 29.7	90.8 ± 33.4	91.6 ± 28.7	0.926
Total cholesterol (mg/dl)	167.2 ± 31.6	160.9 ± 32.2	169.3 ± 31.5	0.359
Triglycerides (mg/dl)	115.8 ± 65.9	107.2 ± 26.6	118.6 ± 74.4	0.653
With MS (n students)	27	2 (6.3%)	25 (13.9%)	0.537
Sedentary (n students)	83	5 (15.6%)	78 (43.3%)	0.003
Moderate and high consumption of DFF (n students)	175	25 (78.1%)	150 (83.3%)	0.513

Data presented as mean ± standard deviation (SD). For the comparison of parametric variables between two groups, Student's t-test was used, and in the case of nonparametric variables, the Mann–Whitney U test was used. There is statistical significance p < 0.05. n = number of students. CVRF: cardiovascular risk factors. BMI: body mass index. HDL cholesterol: high-density lipoprotein cholesterol. LDL cholesterol: low-density lipoprotein cholesterol. With MS: with metabolic syndrome. DFF: deep-fried foods.