Consumption of Deep-Fried Food and Its Association with Cardiovascular Risk Factors among First-Year Students in a Chilean University
Table 4
The prevalence of elevated values of CVRF according to the frequency of consumption of fried foods monthly.
CVRF
High consumption (>4 times)
Moderate consumption (3-4 times)
Low consumption (1-2 times)
No consumption (0 times)
n
%
n
%
n
%
n
%
BMI (≥25 kg/m2)
44
61.1
11
15.3
12
16.7
5
6.9
Waist circumference
32
64.0
7
14.0
6
12.0
5
10.0
>88 cm (man)
>83 cm (woman)
Glycemia (>100 mg/dl)
23
71.9
4
12.5
4
12.5
1
3.1
Systolic pressure (>130 mmHg)
10
52.6
4
21.1
3
15.8
2
10.5
Diastolic pressure (>90 mmHg)
9
64.3
4
28.6
0
0.0
1
7.1
HDL cholesterol (<40 mg/dl)
11
47.9
6
26.1
3
13.0
3
13.0
LDL cholesterol (>100 mg/dl)
45
63.3
8
11.3
9
12.7
9
12.7
Total cholesterol >200 mg/dl
23
79.3
2
6.9
2
6.9
2
6.9
Triglycerides (>150150/dl)
28
87.4
2
6.3
0
0.0
2
6.3
With MS
15
55.6
8
29.6
2
7.4
2
7.4
Sedentary
56
67.5
15
18.1
10
12.0
2
2.4
Data presented as n (number of students) and % (percentage). CVRF: cardiovascular risk factors. HDL cholesterol: high-density lipoprotein cholesterol. LDL cholesterol: low-density lipoprotein cholesterol. With MS: with metabolic syndrome. DFF: deep-fried foods.
