Dietary Practices of the Working Group of Persons as Compared to the Non-Working Persons in Relation to the Prevalence ofHypercholesterolemia at the West Demerara Regional Hospital

Objective: To investigate whether the working or the non-working group of individuals have higher blood cholesterol as a result of an unhealthy dietary lifestyle. Design and Methods: In 1000 adults (240 males and 760 females) aged 18-75 years were randomly selected for this study, and all subjects would have visited the WDRH. The total cholesterol levels were measured using a ChemWell chemistry analyzer and the eating habits were assessed by self-administered questionnaires. Results: The results indicated that 64% of the working as compared to 69% non-working respondents was hypercholesterolemic. The non-working respondents (26%) snacked more for 5 times or more a week and consumed higher amounts of high dietary animal fats and proteins daily (21%). However, more working respondents ate out (10% for breakfast 5-6 times a week, 33% for lunch and 13% for dinner once a week), skipped meals (for breakfast 13% and lunch 5%) and were also greatly affected. Further, the working respondents also consumed more alcohol frequently (16%), increasing the anti-atherogenic effects and they were also more fairly knowledgeable (51%) about hypercholesterolemia. Conclusion: The non-working respondents had higher levels of total cholesterol than the working respondents. Hypercholesterolemia in both the working and non-working respondents was favorably associated with eating habits and partially knowledge of respondents. There should be further research to assess the dietary lifestyle risk factors associated with this condition.