Relationship Between Fried Food Consumption Frequency and Cholesterol Levels Among Patients at Klinik Sehat 24

Fried food consumption is a common dietary habit in the community and can be a source of dietary fat intake. Excessive fat consumption may be associated with changes in lipid profiles and increased cholesterol levels. This study aimed to determine the relationship between the frequency of fried food consumption and cholesterol levels among patients at Klinik Sehat 24. This study employed a quantitative analytical observational design with a cross-sectional approach. The study population consisted of 30 patients, of whom 25 met the inclusion and exclusion criteria and were selected using consecutive sampling. Data on fried food consumption frequency were collected using a questionnaire, while cholesterol levels were measured using an AutoCheck 3-in-1 Point-of-Care Testing (POCT) device with a blood sample volume of 0.8 µL. Data were analyzed using the Spearman rank correlation test. The results showed a mean cholesterol level of 206.64 mg/dL with a standard deviation of 48.45 mg/dL. The most common fried food consumption frequency was 3–4 times per week, reported by 13 respondents (52%). The Spearman rank correlation test yielded a correlation coefficient of 0.585 and a p-value of 0.002 (p < 0.05), indicating a statistically significant positive relationship between fried food consumption frequency and cholesterol levels. Thus, more frequent fried food consumption tended to be associated with higher cholesterol levels among the respondents.