The Effect of Excessive Salted Fish Consumption on Blood Cholesterol Levels in Gunung Malang Village

Abstract

Salted fish is fish that has been preserved through a process of salting and drying. Typically, the fish is cleaned first, then evenly coated with salt, and then dried in the sun until its moisture content is reduced. Salted fish contains high levels of sodium (salt). Excessive consumption of salt can lead to high blood pressure, and prolonged high blood pressure can worsen heart and blood vessel conditions, which are closely linked to increased levels of LDL (bad) cholesterol. This study was conducted to identify cholesterol levels in the blood of individuals who consume salted fish in excess. Using 30 respondents, cholesterol levels in the blood were measured using a POCT device. Among them, 15 respondents who frequently consumed salted fish had an average maximum cholesterol level of 411.13 mg/dL, while the 15 respondents who did not frequently consume salted fish had an average maximum cholesterol level of 213.8 mg/dL. This study indicates that salted fish and dietary patterns are associated with increased blood cholesterol levels, significantly depending on how frequently salted fish is consumed, the type of salted fish consumed, and the level of cholesterol intake from other foods. However, further testing and research are needed to identify cholesterol levels in individuals who consume excessive amounts of salted fish.