Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(6), 476-484
DOI: 10.12691/jfnr-7-6-10
Open AccessArticle

Association between Sago Consumption and NCDs’ Clinical Signs among Those Consuming Sago in Kepulauan Meranti Regency, Riau Province, Indonesia

Syartiwidya S1, 2, Martianto D2, Tanziha I2, Sulaeman A2, and Rimbawan R2

1Food Security Agency of Riau Province, Pekanbaru, 28143

2Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor 16880

Pub. Date: June 24, 2019

Cite this paper:
Syartiwidya S, Martianto D, Tanziha I, Sulaeman A and Rimbawan R. Association between Sago Consumption and NCDs’ Clinical Signs among Those Consuming Sago in Kepulauan Meranti Regency, Riau Province, Indonesia. Journal of Food and Nutrition Research. 2019; 7(6):476-484. doi: 10.12691/jfnr-7-6-10


Non-communicable diseases (NCDs) remain a public health disease worldwide, including Indonesia. Clinical signs of NCDs can be caused by many factors. These diseases may arise from a combination of underlying, modifiable, non-modifiable, and intermediate risk factors. Food consumption can be one of the factors that can prevent NCDs. This study aimed to identify the association between sago consumption and NCDs’ clinical signs among those consuming sago in Kepulauan Meranti Regency, Riau Province. A total of 181 subjects were recruited in this cross-sectional study using purposive sampling. Questionnaire and direct measurement were used to collect the data. Sociodemographic, anthropometric, lifestyle, family history of DM, random capillary blood glucose (RCBG), cholesterol levels, systolic and diastolic blood pressure (SBP & DBP), and waist circumference (WC) data were collected. STATA 22.0 was used for descriptive statistics and comparing the two groups. The majority of subjects who rarely and often consumed sago had RCBG of <140 mg/dL (91.2%) and normal body mass index (65.2%). Sociodemographic characteristics, lifestyle (smoking and physical activity), family history of DM, and clinical signs (cholesterol levels, SBP, DBP, and WC) were not significantly different between subjects who rarely and often consumed sago in the group whose RCBG was 140-200 mg/dL. However, the education level, family income, family history of DM, SBP and DBP were significantly different in the group whose RCBG was <140 mg/dL. Sago consumption had a significant association with cholesterol levels and WC. Sago might have the potential as an alternative food to prevent NCDs.

food consumption non-communicable diseases nutrition prevention sago

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