Electronic ISSN 2287-0237

VOLUME

ASSOCIATION BETWEEN BODY MASS INDEX, BLOOD PRESSURE, BLOOD GLUCOSE AND BLOOD LIPID PROFILE IN ACADEMIC STAFF AT PRINCESS OF NARADHIWAS UNIVERSITY

SEPTEMBER 2017 - VOL.13 | ORIGINAL ARTICLE
OBJECTIVE:

To investigate the links between body mass index (BMI), blood pressure (BP), fasting blood sugar (FBS) and blood lipid profile. 

MATERIALS AND METHODS:

Subjects of the study are 274 academic staff of Princess of Naradhiwas University who met the set criteria during a health check-up at Galyani Vadhana Karun Hospital. The factors measured in this study include BMI and BP. In 169 subjects with an age of over 35 years old, FBS and blood lipid profile (cholesterol and triglyceride (TG)) were also assessed. Analysis of Variance (ANOVA) and Pearson Correlation coefficient were used for statistical analysis. 

RESULTS:

The results show that average parameters of these subjects are normal, including BP (122.81/73.48 mmHg), FBS (94.99 mg/dl) and TG (116.31 mg/dl) but, with high BMI (25.02 Kg/m2) and high blood cholesterol (231.25 mg/dl). Spearman correlation coefficient indicated a positive significant correlation between TG level with BMI (r=0.17, p<0.05), systolic blood pressure (SBP) (r=0.33, p < 0.01), diastolic blood pressure (DBP) (r=0.35, p<0.01), cholesterol level (r = 0.24, p<0.01) and FBS level (r=0.21, p<0.01). The SBP and DBP was a positive significant correlation with BMI (r=0.43, r=0.44, p<0.01) and FBS level (r=0.25, r=0.25, p<0.01). Total cholesterol level was a positive significant correlation with FBS (r=0.30, p<0.01). 

CONCLUSION:

The main health issue faced by academic staff at Princess of Naradhiwas University is a heightened risk of obesity and hypercholesterolemia. This study shows positive significant correlation between BMI and cholesterol with BP, TG, and FBS. This correlation result may lead to the implementation of health education programs in the near future. 

Keywords:

association, body mass index, blood pressure, fasting blood sugar, blood lipid profile

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