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Background: Some studies state that consumption minimum 200-400 gram of fish per week can reduce the risk of coronary heart disease. Omega 3 (n3) polyunsaturated fatty acids in fish have cardioprotective effects. However, the cardiac effect of fish consumption are not primarily related to the amount of fish consumed but also itâs cooking method. The cooking method (eg, frying) may alter the fatty acid content of a fish meal by absorbing fatty acids from cooking oils and adding trans fatty acids. Non-fried fish consumption (eg, boiled or steamed) was associated with lower risk of coronary heart disease but fried fish was not.Objective: To identify quantity of fish consumed and the cooking method with the prevalence of dyslipidemia.Method: The study was observational with case control design in patients that checked themselves at Prodia laboratory of Samarinda. Respondents consisted of 152 patients, comprising 76 cases and 76 control. Cases were patients with dyslipidemia and control were those without dyslipidemia matched according to gender and age. Analysis used chi square statistical test at confidence interval 95% to find out the effect.Result: There was significant difference in average of fish consumed between case and control group (164.86 + 63.61 g vs 218.55 + 62.21 g

Jumlah konsumsi dan metode memasak ikan terhadap kejadian dislipidemia