Body Fat Composition Related to Fatty Snack Habit Consumption of Office Workers in Urban Area

Abstract

BACKGROUND:The fatty snack cooked with a deep-fried process is a snack that is often consumed by Indonesian people. The high oil content in fatty snacks results in the risk of obesity. AIM: The purpose of this study was to analyze the consumption habits of fatty snacks with body fat composition of office workers in urban area. METHOD: This research design uses a cross-sectional study with a purposive sampling method consisting of men and women with a total of 112 respondents. Food consumption data were obtained using semi-quantitative FFQ, while body fat composition used Bio Electrical Impedance Analysis. The relationship between fatty snacks consumption and body fat was analyzed using the chi-square test, while the differences between the two groups based on gender were analyzed using the independent sample t-test. RESULT: There was a significant relationship between age and body fat (P=0.005) and visceral fat (P=0.004). Nutritional status had a significant relationship with body fat (P=0.003) and visceral fat (P=0.000). Fatty snacks consumption habits were associated with body fat (P=0.008), while not visceral fat (P>0.05). There was no significant difference (p>0.05) between men and women based on body and visceral fat composition, nutritional status, and frequency of consumption of fatty snacks. CONCLUSION: Consumption of Fatty snacks more than once per day is closely related to body fat.