CONSUMPTION OF FERMENTATED BLACK GLUTINOUS RICE TO PREVENT METABOLIC SYNDROME

Fauziyah, Roro Nur and Syarief, Osman and Surmita, Surmita (2020) CONSUMPTION OF FERMENTATED BLACK GLUTINOUS RICE TO PREVENT METABOLIC SYNDROME. Sapporo Medical Journal, 54 (8).

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Abstract

Abstarct— Background:Adult Treatment Panel III (ATP III) Metabolic Syndrome Incidence of the National Cholesterol Education Program at 40 years and above 24 % and WHO 21 %. The prevalence of metabolic syndrome in the US was 25 %, 31 % in Padang City, Jakarta, and 21.6 %. Fermented black glutinous rice has a phenolic, flavonoid, anthocyanin, and fiber component believed to prevent regulated metabolic syndrome. Objective:This study aimed to determine the relationship between fermented black glutinous rice consumption and the prevention of metabolic syndrome at age 40 and above in West Bandung Regency, West Java Province. Design:The research used a case-control design. Samples in this study were respondents aged 40 years and over in West Bandung, West Java province, with 57 cases and 57 controls. Data were collected through interviews and physical examinations. Results:The cut-off point at least daily intake of fermented black glutinous rice can prevent the occurrence of metabolic syndrome by more than 11,5 grams per day. The percentage of metabolic syndrome is greater than the proportion of respondents who eat black fermented glutinous rice ≤11.5 grams a day (82.1 a cent). The proportion of non-metabolic syndrome was higher among respondents who used fermented black gluten. Conclusion:It can be inferred that people who eat more than 11,5 grams a day of fermented black glutinous rice have a preventive effect on the occurrence of metabolic syndrome nine times with control variables of fiber consumption and nutritional status.

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