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Departemen Ilmu dan Teknologi Pangan - Fakultas Teknologi Pertanian - Institut Pertanian Bogor
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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Prevalensi Penyakit Kanker di Indonesia Berdasarkan Pola Konsumsi Pangan dan Gaya Hidup(Cancer prevalence in Indonesia Based on Food Consumption Patterns and Lifestyle)

Volume 3(1) : , April 2014
Penulis : Kuswanto Aliwikarta1,2, Nurheni Sri Palupi2,3, Puspo Edi Giriwono2,3
Institusi :

1Newly Weds Foods Asia Pacific
2Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor 3Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

Consumption of processed meat is associated to cancer risk increasing. This study used secon- dary data from RISKESDAS 2013 with a case-control study design, is aimed to analyze the cancer preve- lance in Indonesia based on food consumption patterns and lifestyles. The case population is 90 people suffering from cancer and 90 people with no cancer randomly selected as control. Respondent profiles were analyzed by univariate analysis. The relationship of cancer risk factors were analyzed by bivariate analysis and determination of risk factors using multivariate analysis. Sensitivity and specificity analyses showed the cancer vulnerable age is ≥ 46 years. Processed meat consumption is associated significantly (p = 0.000; OR = 1.25) in the cancer prevelance. Respondents frequently eat processed meat risk is predicted 1.25 times compared to those not taking. Vegetable consumption (p = 0.046; OR = 0.509) and fruit consumption (p = 0.022; OR = 0.365) related significantly to cancer. Vegetables consumption reduce the risk by 0509 times, and fruit consumption reduce the risk by 0365 times. Lifestyle risk factors (physical activity and smoking) significant (p = 0.000) to cancer. Multivariate analysis results showed the age, gen- der and processed meat consumption is associated significantly (p = 0.000) to cancer. 



Aplikasi praktis

Penelitian ini memberikan informasi mengenai faktor-faktor pola konsumsi pangan dan gaya hidup yang berhubungan terhadap prevalensi kanker di Indonesia. Data penelitian menunjukkan bahwa konsumsi daging olahan meningkatkan resiko kanker, sedangkan konsumsi buah dan sayur serta aktivitas fisik yang cukup setiap hari dapat mengurangi risiko kanker. 


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