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Dietary energy density as a risk factor for obesity and cancer
Author(s) -
VERNARELLI JACQUELINE Andrea,
Mitchell Diane C,
Rolls Barbara J,
Hartman Terry J
Publication year - 2013
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.27.1_supplement.848.10
Subject(s) - quartile , obesity , medicine , abdominal obesity , risk factor , environmental health , cancer , demography , gerontology , metabolic syndrome , confidence interval , sociology
Obesity is an established risk factor for cancer. The objectives of the current study are first to determine whether dietary ED is related to obesity‐related cancer risk factors, and then to evaluate what dietary patterns contribute to this relationship. Data from a nationally representative sample of 8,550 adults ≥18y who participated in the 2005–2008 NHANES were analyzed. Food energy density (ED, energy per weight of food, kcal/g) was calculated and categorized into one of five categories. Age‐ and sex‐specific quartiles of ED were created to examine the relationship between ED and other obesity‐related risk factors for cancer. ED was positively associated with abdominal obesity in both men and women in multivariate models. Adults in the highest ED quartile had a 55% increase in risk for abdominal obesity (WC >;88cm in women; 102cm in men) compared to those in the lowest quartile (OR=1.2, 95%CI 1.1–1.4) after adjusting for relevant cofactors. When investigating dietary trends contributing to this relationship, it was observed that lean individuals consume significantly more low‐ED foods (<2.25kcal/g) and fewer high‐ED foods (≥2.25kcal/g) than obese persons. Overall dietary ED and consumption of high‐ED foods were both positively associated with established obesity‐related risk factors for cancer in a nationally representative sample of US adults.