This indicates a higher prevalence of above-normal uric acid levels among females compared to males. Additionally, participants with higher fish intake tended to have elevated uric acid levels, possibly due to the purine content in certain fish types.
For cholesterol levels, the study found:
- 9 individuals with High cholesterol levels.
- 17 individuals with Intermediate cholesterol levels.
- 30 individuals with Optimal cholesterol levels.
Higher fish intake was associated with lower cholesterol levels, supporting the cardiovascular benefits of omega-3 fatty acids.
4.2 Health Implications
Regular fish-based food consumption can have both positive and negative health implications. On the positive side, fish is rich in omega-3 fatty acids, high-quality protein, vitamins, and other essential nutrients, which can help with heart health, brain function, and overall nutrition. However, some fish species contain high levels of mercury, PCBs, and dioxins, which can pose health risks, particularly for children and pregnant women. Additionally, certain preservation methods like smoking can introduce harmful chemicals and biological agents, leading to adverse health effects. Despite these risks, moderate consumption of most fish species, especially those high in omega-3s, is generally recommended by health organizations like the American Heart Association. It is essential to choose a variety of fish types, avoid high-mercury species, and use healthier cooking methods to maximize the benefits while minimizing the risks.
4.3 Limitations
This study was a one-time assessment in the Natuna community, limiting its ability to infer causality or observe long-term effects. The findings provide only a snapshot influenced by short-term factors and may not be generalizable to other populations. Future research should include longitudinal studies to better understand the long-term impacts of fish-based food consumption and establish causal relationships.
Conclusion
