| Summary: | 碩士 === 亞洲大學 === 保健營養生技學系碩士班 === 96 === Cancer, heart disease and stroke are the major causes of death in Taiwan area in recent years. Many studies have suggested that fish and fish oil consumptions could reduce the risk of chronic diseases. Since few studies have examined the association of fish intake with chronic disease risk factors in Taiwan, the main object of this preliminary study was to explore the possible association of fish consumptions and chronic disease risk factors among a group of local workers.
A food-frequency questionnaire consisting local food items was developed. Valid data on food-frequency, body mass index (BMI), waist circumference (WC) and percent body fat (%BF) were collected from 17 female and 17 male workers, aged 25 to 52 years, of a university located in central Taiwan.
Results indicated that 29% of the males and 18% of the females were in the obese weight category (BMI ³ 27), respectively. Using the WC to define obesity, there were 82% of the males with a WC greater than 90 cm and 35% of the females with a WC greater than 80 cm. With regard to %BF, 24% of the males and 76% of the females had the excessive %BF levels, respectively. Analysis of chi-square tests showed that the BMI and WC of the male subjects were not significantly correlated with the frequencies of sardine, saury, pickled food, organ meats and smoked food. The WC of the female subjects was not significantly correlated with the frequency of tuna. Pearson correlation analysis suggested that the male BMI was positively correlated to canned fishes and the male %BF was positively correlated to fresh water fishes, fresh water farmed fishes, sardine, saury and tuna. However, the female BMI and WC were positively correlated to ocean farmed fishes.
In summary, most of the male subjects were central obese and most of the female subjects had high %BF. Various kinds of fish affected the male and female BMI, WC and %BF measures differently. It was possible due to the low fish consumptions and the preference of deep-fry fish of the study group
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