<![CDATA[Consumption of high-fat meals can increase postprandial triglyceride levels, although the magnitude of the response varies among individuals. Continuous elevation of triglyceride levels may increase the risk of lipid metabolism disorders and cardiovascular diseases. This study aimed to determine the difference in triglyceride levels before and after the consumption of a high-fat meal consisting of one serving of Nasi Padang with rendang, containing approximately 8–12 g of fat, in healthy adult subjects. This study used a pre-experimental method with a one group pretest-posttest design. The sample consisted of 36 respondents selected using a purposive sampling technique. Triglyceride levels were measured before high-fat food consumption and 4 hours after consumption using the GPO-PAP method. Data were analyzed using the Shappiro-Wilk normality test and Paired t-test. The results showed that the mean triglyceride level before consumption of high-fat food was 134.58 ± 13,09 mg/dL and increased to 147.97 ± 12,56 mg/dL after 4 hours of consumption. The average increase in triglyceride levels was 13.39 mg/dL with an increase range of 5–27 mg/dL. The Paired t-test result showed a significance value of 0.000 (p<0.05), indicating that there was a significant difference in triglyceride levels before and after consumption of high-fat food among healthy adults.]]>
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