The association between seafood consumption and non-seafood consumption with serum levels of non-HDL cholesterol

Abstract

Greater consumption of seafood is linked with a decreased risk of coronary artery disease (CAD). We proposed that elevated seafood consumption could correlate with lower non-high-density lipoprotein cholesterol (non-HDL C), encompassing various dyslipidemia aspects, along with a healthful lifestyle. To find the association between seafood consumption and non-seafood consumption with serum levels of non-HDL cholesterol. A cross-sectional study took place at the Chettinad Hospital and Research Institute’s biochemistry department in Kelambakkam, India, spanning from July 2023 to December 2023, 100 subjects who visited the hospital’s blood sample collecting area were chosen. Individuals suffering from chronic disorders like cancer, coronary artery disease, cardiovascular disease, renal failure, pregnant and lactating women, alcohol and cigarettes consumers as well as people consuming omega-3 supplements were excluded from the study. Subjects who were willing to give consent between 20 to 60 years of both genders were incorporated into the study. Subjects experienced clinical examinations, and a thorough history and anthropometric measurements were looked at and documented. The participants were categorized according to their seafood consumption. The study involved 100 participants, divided equally into 50 seafood consumers and 50 non-seafood consumers. It was observed that the subjects with the greatest intake of seafood had linked with lower levels of non-HDL-C blood in Pearson’s CorrelationCorrelation and demonstrated statistical significance (p≤0.001) using an Independent T-test. The study results indicate that consuming seafood at a high frequency per week was found to be linked with lower non-HDL-C levels and a diminished risk of coronary artery disease (CAD) in individuals aged 20 to 60 years from Kelambakkam.