Premium
Correlation between waist circumference, body fat and consumption of food cooked with oil in Korean female adults
Author(s) -
Lee Sangup,
Lee Jaekoo,
Yun Mieun
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.774.6
Subject(s) - waist , circumference , medicine , correlation , negative correlation , oil consumption , food science , body mass index , biology , mathematics , engineering , geometry , automotive engineering
This study was to assess the correlation between waist circumference, body fat and consumption of food cooked with oil in Korean female adults. The respondents consisted of 91 female adults who were 43–64 years of age in Seoul. The subjects were divided into three groups: Group 1 (always cook with oil, n=5), Group 2 (sometimes cook with oil, n=60) and Group 3 (seldom cook with oil, n=26). A self‐administered questionnaire was used to cover inquiries regarding dietary habits. Body fat was measured by Inbody 3.0. Waist circumference was measured using a non‐elastic measuring tape. Waist/Hip Ratio (WHR) in Group 1 ( 91%) was significantly higher than Group 2 ( 89%) and Group 3 ( 87.7%) (P<0.001). % of Body fat in Group 1( 36.2%) was significantly higher than Group 2( 34.5%) and Group 3 ( 32.2%) (P<0.001). Frequency of overeating positively correlated with weight (p<0.01), BMI (body mass index) (p<0.01), body fat (p<0.05) and waist circumference (p<0.05). There was a positive correlation between frequency of eating meat and weight (p<0.01), body fat (p<0.05) and frequency of overeating. Frequency of eating food cooked with oil positively correlated with BMI (p<0.05), WHR (p<0.05), body fat (p<0.01) and frequency of eating animal fat (p<0.05). This study highlights that the frequency of eating food that is cooked with oil positively influenced BMI, WHR, body fat % and overeating habits. Grant Funding Source : Korean Ministry for Food, Agriculture, forestry and fisheries