Abstracto

Effects of rice bran oil on lipid profiles of hypercholesterolemic junior high school teachers

Citrakesumasari

Statement of the Problem: Rice Bran Oil (RBO) Rice bran oil is an abundant food source in Indonesia and contains high levels of monounsaturated fatty acids and is rich in antioxidants. However, clinical trials on this material are still very limited. This research aims to assess the differences of effect of rice bran oil (RBO) and olive oil (OO) on lipid profile alteration of hypercholesterolemic junior high school teachers. Methodology & Theoretical Orientation: This study used a quasi-experimental method with a non-randomized pre-test and post-test design with a control group. A total of 28 junior high school teachers in the Tamalanrea District of Makassar City who experienced hypercholesterolemia were recruited in this study and were divided into 2 groups. The intervention group was given rice bran oil (30 ml/day) while the control group was given olive oil (30 ml/day) for 30 days. Findings: After giving RBO for 30 days, the results were a decrease in total cholesterol by 4.59%, triglycerides by 15.8%, LDL by 4.87%, but HDL levels also decreased, although in insignificant amounts (3.41%). Meanwhile, giving OO as a control reduced total cholesterol by 5.04% and triglycerides by 28.2%. In addition, there was also a slight increase in HDL levels by 0.45%, in contrast to LDL levels which did not show any difference at all. At the end of the study of the four lipid profile parameters observed, significant improvements were observed in the reduction of total cholesterol and triglyceride levels significantly after administration of RBO and OO (p <0.05). The results also showed that there was no significant difference between RBO and OO on changes in lipid profile (p> 0.05). Conclusion & Significance: Rice bran oil and olive oil have the same effect in improving lipid profiles by significantly lowering total cholesterol and triglyceride levels.