Diet quality and its correlation with blood cholesterol levels in young adults in Indonesia

Introduction: The prevalence of hypercholesterolaemia is increasing, especially in young adults. Poor diet quality can lead to increased blood cholesterol levels. This study aimed to describe diet quality and investigate the correlation of its components with blood cholesterol levels. Methods: The design of this study was cross-sectional, involving 100 young adults (males and females) aged 19-22 years, chosen using purposive sampling based on inclusion criteria. Diet quality data were collected using a 3x24-hour food record and assessed using the USAadapted Alternate Healthy Eating Index (AHEI) comprising 11 components. Data of AHEI’s components were analysed using Pearson’s Product Moment, Spearman’s rank test, and multiple linear regression. Results: All young adults’ diet quality (100%) had a score in the ‘needed improvement’ category (<76.2). There were no significant correlations between fruits (r=-0.129, p=0.200), tubers and cereals (r=- 0.071, p=0.482), nuts and legumes (r=0.169, p=0.093), red processed meat (r=- 0.043, p=0.670), omega-3 (r=0.022, p=0.831), polyunsaturated fatty acids (r=-0.056, p=0.581), sodium (r=-0.061, p=0.544), and alcohol with blood cholesterol levels. However, there was a significant correlation between vegetables (r=-0.226, p=0.024), sugar-sweetened beverages (SSB) (r=0.388, p<0.001), and trans fat (r=0.237, p=0.018) with blood cholesterol levels. Conclusion: Consumption of vegetables was associated with decreased blood cholesterol levels, while SSB and trans fat consumption were associated with increased blood cholesterol levels.