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A Minimally Processed Dietary Pattern Is Associated with Lower Odds of Metabolic Syndrome among Lebanese Adults
Author(s) -
Nasreddine Lara,
Tamim Hani,
Hwalla Nahla,
Itani Leila,
Nasrallah Mona,
Ismaeel Hussain,
Nakhoul Nancy,
AbouRizk Joanna,
Naja Farah
Publication year - 2017
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.31.1_supplement.788.5
Subject(s) - quartile , anthropometry , logistic regression , medicine , odds ratio , odds , environmental health , food group , cross sectional study , demography , population , metabolic syndrome , multivariate analysis , confidence interval , obesity , pathology , sociology
Objective The present study aimed at 1) estimating the consumption of minimally processed, processed and ultraprocessed foods (UPFs) in a sample of Lebanese adults, 2) exploring patterns of intakes of these food groups in the study population, and 3) investigating the association of the derived patterns with socio‐demographic correlates and cardiometabolic risk. Methods A cross‐sectional survey was conducted in the Greater Beirut area among adults aged above 18 years (n=305) with no prior history of chronic diseases. Data collection included socio‐demographic and lifestyle factors, biochemical, anthropometric and blood pressure measurements and dietary assessment using a food frequency questionnaire. Food items were grouped into 25 groups taking into consideration the NOVA food classification. The contribution of each food group to energy intake (EI) was estimated. Patterns of intakes of these food groups were examined by exploratory factor analysis. Multivariate logistic regression analysis was used to evaluate the associations of derived patterns with socio‐demographic and cardiometabolic risk factors. Results Out of total EI, 36.5%, and 28.9% were contributed by UPFs and minimally processed foods, respectively. Two dietary patterns were identified: the “Ultraprocessed” and the “Minimally processed/processed”. Participants in the highest quartile of the “Minimally processed/processed” had significantly lower odds for MetS (0.18, 95%CI: 0.04–0.77), hyperglycemia (OR: 0.25, 95%CI: 0.07–0.98), and low HDL (OR: 0.17, 95%CI: 0.05–0.60). Adherence to the “minimally processed/processed” pattern was significantly positively associated with age and education, and inversely with smoking. Conclusions Findings of this study should inform the development of comprehensive policies and culture‐specific interventions aiming at encouraging the consumption of minimally processed foods. Support or Funding Information The study was supported by the Lebanese National Council for Scientific Research.