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Breakfast-Based Dietary Patterns and Obesity in Tehranian Adults

Journal of Obesity & Metabolic Syndrome 2020년 29권 3호 p.222 ~ 232
Akbarzade Zahra, Mohammadpour Saba, Djafarian Kurosh, Clark Cain C. T., Ghorbaninejad Parivash, Mohtashami Maryam, Shab-Bidar Sakineh,
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 ( Akbarzade Zahra ) - Tehran University of Medical Sciences School of Nutritional Sciences and Dietetics Department of Community Nutrition
 ( Mohammadpour Saba ) - Tehran University of Medical Sciences School of Nutritional Sciences and Dietetics Department of Community Nutrition
 ( Djafarian Kurosh ) - Tehran University of Medical Sciences School of Nutritional Sciences and Dietetics Department of Clinical Nutrition
 ( Clark Cain C. T. ) - Coventry University Centre for Sport, Exercise and Life Sciences
 ( Ghorbaninejad Parivash ) - Tehran University of Medical Sciences School of Nutritional Sciences and Dietetics Department of Community Nutrition
 ( Mohtashami Maryam ) - Tehran University of Medical Sciences School of Nutritional Sciences and Dietetics Department of Community Nutrition
 ( Shab-Bidar Sakineh ) - Tehran University of Medical Sciences School of Nutritional Sciences and Dietetics Department of Community Nutrition

Abstract


Background: Breakfast is an important meal of the day that contributes to an overall healthy dietary pattern, better nutrient intake, and diet quality. This study sought to investigate the relationship between breakfast patterns and general and central obesity among middle-aged adults.

Methods: In this cross-sectional study of 840 apparently healthy women and men, aged 20?59 years, we assessed usual dietary intake by means of three 24-hour dietary recalls and we took anthropometric measurements. Dietary patterns were subsequently identified by factor analysis. To assess the association between breakfast composition and central and general obesity, logistic regression analysis was performed.

Results: We identified three major dietary patterns by factor analysis: the “bread and grains, meat products, and coffee” dietary pattern, the “sweets, tea and coffee” dietary pattern, and the “fruits, vegetables, and eggs” dietary pattern. Those people in the third tertile of the “sweets, tea and coffee” dietary category had a greater chance of having central obesity (odds ratio, 1.80; 95% confidence interval, 1.25?2.59; P=0.001). Moreover, higher adherence to the “bread and grains, meat products, and coffee” pattern increased the chance of central obesity (odds ratio, 1.67; 95% confidence interval, 1.47?1.97; P=0.03).

Conclusion: Overall, our results suggest that specific breakfast dietary patterns are associated with increased odds of central obesity in Iranian adults.

키워드

Dietary patterns; Breakfast; Adults; Cross-sectional study; General obesity; Central obesity

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