Risk Factor of Metabolic Syndrome among Canteen Food Handlers in Universitas Jenderal Soedirman Sifa Aulia Wicaksari, Afina Rachma Sulistyaning, Izka Sofiyya Wahyurin, Angelita Syahsiah Sasikirana, Stephani Monica Putri
Department of Nutrition Science, Faculty of Health Sciences, Universitas Jenderal Soedirman
Abstract
Background: Metabolic syndrome is a cluster of interrelated risk factors, including abdominal obesity, dyslipidemia, hypertension, and impaired glucose regulation, which significantly increase the risk of cardiovascular disease and type 2 diabetes. Food handlers in canteen settings often face unique occupational and lifestyle challenges that may predispose them to metabolic syndrome.
Objectives: This study aimed to analyze the risk factors associated with metabolic syndrome among canteen food handlers in Universitas Jenderal Soedirman.
Methods: The study design is cross sectional study which was conducted in Universitas Jenderal Soedirman, Central Java, Indonesia during January - April 2024. The subjects were enrolled using purposive sampling which met the inclusion criteria: aged 18-59 years old, work in the canteen in the area of Universitas Jenderal Soedirman. The anthropometric measurements consist of body composition using bioelectrical impedance analysis and body mass index by measuring weight and height. Other variables were biochemical (blood glucose level, total cholesterol, uric acid), blood pressure, and dietary intake.
Results: Total subjects were 56 food handlers which were dominated by female (85.7%), aged 30-59 years old (91.1%), employee (62.5), and had vigorous activity level (51.8%). Most of food handlers were overweight-obese (82.2%), central obesity (60.7%), and overfat (76.8%). The prevalence of metabolic syndromes among food handlers were 62.5% had hyperuricemia, 25% had hypertension, 17.9% had hypercholesterolemia, and 5.4% had hyperglycemia.
Conclusions: The high prevalence of metabolic syndrome among food handlers at Universitas Jenderal Soedirman is concerning, highlighting the need for nutrition education to promote healthier eating habits, especially as they are exposed to food preparation throughout the day.
