Tehran University of Medical Sciences Iranian Journal of Public Health 2251-6085 51 4 2022 04 13 779 787 Moawiah Khatatbeh Department of Basic Medical Sciences, Faculty of Medicine, Yarmouk University, Irbid, Jordan Waleed Momani Department of Basic Medical Sciences, Faculty of Medicine, Yarmouk University, Irbid, Jordan Zaid Altaany Department of Basic Medical Sciences, Faculty of Medicine, Yarmouk University, Irbid, Jordan Reem Al Saad Department of Basic Medical Sciences, Faculty of Medicine, Yarmouk University, Irbid, Jordan Abdul Rahman Al Bourah Department of Basic Medical Sciences, Faculty of Medicine, Yarmouk University, Irbid, Jordan Omar Melhem Department of Nursing, Fatima College of Health Sciences, Abu Dhabi, United Arab Emirates Omar AL Omari Faculty of Nursing, Sultan Qaboos University, Muscut, Oman 2020 08 15 2021 01 25 Background: Consumption of fast food is pervasive among young adults. This research aimed to assess the impact of consuming fast foods on total cholesterol level among university students in Northern Jordan. Methods: Using a cross-sectional design, a blood sample to investigate cholesterol level was drawn from a sample of university students in Northern Jordan. Besides, students’ dietary habits and anthropometric measurements were obtained. Results: Out of 201 participants, 57% (n=115) were male and 43% (n=86) were female. More than three quarters of the sample ate shawarma (Mediterranean fast food) at least once per week. About 44% of the study subjects had increased BMI and about 37% had increased serum cholesterol level. Participants’ gender, age, marital status, physical activity, BMI, living status, and daily pocket money significantly correlated with cholesterol level (P<0.05). In the regression analysis, eating fast foods and increased BMI were strong predictors of high cholesterol level. Students who ate shawarma more than 3 times a week had more than 8 folds to have hypercholesterolemia (OR=8.4; CI: 2.62-26.72), and obese students were more than 14 folds at higher risk to have hypercholesterolemia compared to those with normal BMI (OR=14.2; CI: 4.80-42.29). In addition, male students had doubled odds for having abnormal cholesterol level compared to females (OR=2.1; CI: 1.10-4.44). Conclusion: Fast food consumption among university students in Jordan was significantly associated with increased total cholesterol level. Encouraging healthy diet and lifestyle are the basis for prevention of dyslipidemia. https://ijph.tums.ac.ir/index.php/ijph/article/view/21836 https://ijph.tums.ac.ir/index.php/ijph/article/download/21836/7560