1
In a study on a random sample of 200 adults the serum lipid profile was
assessed. In addition a questionnaire format gathered information about Type of
fat used for frying, obesity status classified by BMI (body mass index),the risk
score and Frequency of eating Cholesterol/fat rich diet.
Q1) The type of fat used for frying was classified as plant oil only or others
(mixed) type of fat. A total of 46 persons reported using plant oil only,
while 154 reported using others (mixed) type of fat for frying. Among
subjects using plant oil only, 25 had an abnormal lipid profile, while among
those in the second category, 125 had an abnormal lipid profile. Is there an
association between type of oil used for frying and having an abnormal
serum lipid profile?
Q2) The Risk score was classified into 4 categories (No risk, (1-2) risk factors,
(3-4) risk factors and 5+ risk factors). The table below shows the cross-
tabulation between risk score categories and serum lipid profile assessment.
Is there an association between risk score and having abnormal lipid
profile?
Lipid profile
Total
Normal
Abnormal
Risk score
No risk
13
14
27
(1-2) risk factors
16
36
52
(3-4) risk factors
17
51
68
5+ risk factors
4
49
53
Total
50
150
200
Q3) The table below shows the cross-tabulation between the frequency of eating
Cholesterol/fat rich diet and obesity assessed by BMI. Does the data
provided support an association between frequency of eating
Cholesterol/fat rich diet and obesity?
BMI (Kg/m2)-categories
Frequency of eating
Cholesterol/fat rich diet
Acceptable
(<25)
Overweight
(25-29.9)
Obese (30+)
Total
Negative
34
20
3
57
Positive, but less frequent
11
50
15
76
Positive, daily
6
23
38
67
Total
51
93
56
200