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Chen Y, Song Y, Hong X, Du J, Wang W, Zhou N. Untangling pathways of risk factors associated with hypertension among dysglycemia adults in eastern China: a structural equation model approach. Acta Diabetol 2024; 61:587-597. [PMID: 38321202 DOI: 10.1007/s00592-024-02236-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 01/08/2024] [Indexed: 02/08/2024]
Abstract
BACKGROUND AND AIMS Using structural equation model (SEM) to test a conceptual model of pathways of developing hypertension among dysglycemia (IFG and T2DM) adults in Eastern China, emphasizing the unique mediation effect of insulin resistance and obesity on the relationship between modified/unmodified factors and hypertension. METHODS AND RESULTS Participants with dysglycemia (n = 10,401) were extracted from the survey of Chronic Disease and Risk Factor Surveillance in Nanjing, the capital of Jiangsu Province in China. Dietary patterns were identified by using principal component analysis (PCA). SEM was employed to evaluate multiple pathways of hypertension among participants with IFG and T2DM. Three dietary patterns were derived using PCA. The tuber animal food pattern (OR = 0.825, 95% CI 0.723-0.940) and the balanced food pattern (OR = 0.812, 95% CI 0.715-0.922) were negatively associated with hypertension, while the Chinese rural food pattern (OR = 1.163, 95% CI 1.019-1.328) was positively associated with hypertension. The best SEM model showed that BMI (0.140), smoking (0.048) and Chinese rural food pattern (0.022) positively associated with hypertension; while tuber animal food pattern (- 0.025) had a negative direct effect on hypertension. Notably, insulin resistance could mediate the link between lifestyles (smoking and dietary patterns) and hypertension. CONCLUSION Accordingly, we emphasized the importance of lifestyle intervention, mainly including obesity management, choosing healthy diets and decreasing smoking control, which may profoundly benefit this high-risk group among Chinese population.
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Affiliation(s)
- Yichao Chen
- Department of Noncommunicable Disease Prevention, Nanjing Medical University Affiliated Nanjing Center for Disease Control and Prevention, No. 2 Zi'ZhuLin, Nanjing, 210003, China
- Department of Epidemiology and Biostatistics, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Yingqian Song
- Department of Noncommunicable Disease Prevention, Nanjing Medical University Affiliated Nanjing Center for Disease Control and Prevention, No. 2 Zi'ZhuLin, Nanjing, 210003, China
- Department of Epidemiology and Biostatistics, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Xin Hong
- Department of Noncommunicable Disease Prevention, Nanjing Medical University Affiliated Nanjing Center for Disease Control and Prevention, No. 2 Zi'ZhuLin, Nanjing, 210003, China
- Department of Epidemiology and Biostatistics, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Jinling Du
- Department of Noncommunicable Disease Prevention, Nanjing Medical University Affiliated Nanjing Center for Disease Control and Prevention, No. 2 Zi'ZhuLin, Nanjing, 210003, China
- Department of Epidemiology and Biostatistics, School of Public Health, Nanjing Medical University, Nanjing, China
| | - Weiwei Wang
- Department of Noncommunicable Disease Prevention, Nanjing Medical University Affiliated Nanjing Center for Disease Control and Prevention, No. 2 Zi'ZhuLin, Nanjing, 210003, China
| | - Nan Zhou
- Department of Noncommunicable Disease Prevention, Nanjing Medical University Affiliated Nanjing Center for Disease Control and Prevention, No. 2 Zi'ZhuLin, Nanjing, 210003, China.
- Department of Epidemiology and Biostatistics, School of Public Health, Nanjing Medical University, Nanjing, China.
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Cui B, Yuan WK, Wang LDL, Wang FR, Peng J, Ma JY, Chen X, Xu MY, Ke J, Tian Y. Association between cooking patterns and the prevalence of hyperlipidemia in Eastern China. BMC Public Health 2024; 24:75. [PMID: 38172729 PMCID: PMC10763481 DOI: 10.1186/s12889-023-17549-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Accepted: 12/20/2023] [Indexed: 01/05/2024] Open
Abstract
BACKGROUND Hyperlipidemia is a major risk factor for many diseases. Previous studies have shown that diet is closely associated with hyperlipidemia. However, the relationship between cooking methods and hyperlipidemia remains unclear. The objective of this study was to identify the major cooking patterns existing in the Eastern Chinese population and evaluate their association with the prevalence of hyperlipidemia. METHODS We interviewed 4,710 residents in Eastern China regarding the consumption frequency of each cooking method when they prepare food at home or when eating out and regarding the prevalence of hyperlipidemia. Factor analysis, Chi-square tests, analysis of variance, and binary logistic regression analysis were used to identify the cooking patterns and analyze the characteristics of participants' categories of cooking patterns and the relationship between different cooking patterns and prevalence of hyperlipidemia. RESULTS Three major cooking patterns were identified: Traditional Chinese, Bland (little or no oil is used to process the food), and High-temperature cooking patterns. After controlling for potential confounders, participants in the highest quartile of the Bland cooking pattern had lower odds of hyperlipidemia than those in the lowest quartile. Nevertheless, no significant associations were observed between the Traditional Chinese and High-temperature cooking patterns and the prevalence of hyperlipidemia. CONCLUSIONS This study confirms the association between cooking patterns and the prevalence of hyperlipidemia and indicates that the Bland cooking pattern is associated with a reduced prevalence of hyperlipidemia.
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Affiliation(s)
- Bin Cui
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, 225001, China.
- Jiangsu Key Laboratory of Zoonosis, Yangzhou University, Yangzhou, 225001, China.
- Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou, Jiangsu Province, 225001, China.
| | - Wen Kai Yuan
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
| | - Linda Dong-Ling Wang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
- Jiangsu Key Laboratory of Experimental & Translational Non-Coding RNA Research, Yangzhou Uni-versity, Yangzhou, Jiangsu Province, 225001, China
| | - Fu Rong Wang
- School of Tourism, Cuisine of Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
| | - Jing Peng
- School of Public Health of Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
| | - Jian Ying Ma
- School of Tourism, Cuisine of Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
| | - Xiang Chen
- Jiangsu Key Laboratory of Zoonosis, Yangzhou University, Yangzhou, 225001, China
- Jiangsu Co-Innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
| | - Mei Yin Xu
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
| | - Jun Ke
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
| | - Yi Tian
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, 225001, China
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Godbharle S, Kesa H, Jeyakumar A, Shambharkar P. Socio-demographic and economic factors associated with the consumption of processed foods in South Africa - Evidence from Demographic and Health Survey VII. Public Health 2024; 226:190-198. [PMID: 38071952 DOI: 10.1016/j.puhe.2023.11.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 10/16/2023] [Accepted: 11/07/2023] [Indexed: 01/15/2024]
Abstract
OBJECTIVE The primary objective of this study was to examine the socio-demographic and economic factors associated with the consumption of processed foods in South Africa. STUDY DESIGN This is an empirical study where secondary data analysis was performed from the South African Demographic and Health Survey VII. METHODS A nationally representative sample of 10,336 participants (aged ≥15 years) was included in the analysis. Using regression models, we studied the association between socio-demographic and economic predictors and the intake of processed foods. RESULTS The regression models found that the odds of consumption of any type of processed foods were significantly high in all South African provinces but specifically higher in urban settings, those with any level of education, and young adults. The odds of processed meat consumption were significantly higher among the coloured population, while that of fried food, fast food, and salty snacks was significant in the white population. The odds of consumption increased irrespective of marital status and were higher among males, specifically among those in the poorer and poorest wealth quintiles. CONCLUSION These findings warrant advocacy and action for healthy food choices in the population. The role of industry, ethnic vulnerability, and gender stereotypes in food preparation are areas that need priority attention.
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Affiliation(s)
- S Godbharle
- Food Evolution Research Laboratory (FERL), School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, PO Box 524, Auckland Park, 2006, South Africa; Department of Health Sciences, Savitribai Phule Pune University, Ganeshkhind Road, Pune 411007, Maharashtra, India.
| | - H Kesa
- Food Evolution Research Laboratory (FERL), School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, PO Box 524, Auckland Park, 2006, South Africa.
| | - A Jeyakumar
- Food Evolution Research Laboratory (FERL), School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, PO Box 524, Auckland Park, 2006, South Africa; Department of Health Sciences, Savitribai Phule Pune University, Ganeshkhind Road, Pune 411007, Maharashtra, India; Department of Nutrition, University of Nevada, Reno, NV, USA.
| | - P Shambharkar
- Department of Health Sciences, Savitribai Phule Pune University, Ganeshkhind Road, Pune 411007, Maharashtra, India.
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Gutiérrez-Silva G, Vásquez-Lara F, Heredia-Sandoval NG, Islas-Rubio AR. Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets. Foods 2023; 12:4463. [PMID: 38137267 PMCID: PMC10743118 DOI: 10.3390/foods12244463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.
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Affiliation(s)
| | | | | | - Alma R. Islas-Rubio
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas # 46, Colonia La Victoria, Hermosillo 83304, Mexico; (G.G.-S.); (F.V.-L.); (N.G.H.-S.)
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Liang CB, Cui B, Wang FR, Peng J, Ma JY, Xu MY, Ke J, Tian Y, Cui ZQ. Promoting healthy cooking patterns in China: Analysis of consumer clusters and the evolution of cooking pattern trends. PLoS One 2023; 18:e0293919. [PMID: 37967088 PMCID: PMC10650978 DOI: 10.1371/journal.pone.0293919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Accepted: 10/22/2023] [Indexed: 11/17/2023] Open
Abstract
Cooking methods can change the composition of foods and have important effects on human health. The Chinese people have developed many distinct and unique cooking methods. However, the daily cooking patterns of Chinese people and the characteristics and evolution of trends in cooking patterns commonly used by Chinese consumers remain unclear. The objective of this study was to identify the major cooking patterns and discuss their effects on human health, as well as to identify the cooking pattern consumer clusters and the evolution of trends in Chinese consumer cooking patterns. From March to June 2021, this study interviewed 4,710 residents in Eastern China regarding the consumption frequency of each cooking method when food is prepared at home or when eating out. Exploratory factor analysis, K-Means cluster analysis, Chi-square test, pairwise comparisons of multiple sample rates, and multivariate linear regression were used to identify the cooking patterns and cooking pattern consumer clusters, to assess differences in consumption preferences between consumer clusters, and to examine the relationship between demographic characteristic variables and different cooking patterns. Results revealed three major cooking patterns, namely traditional Chinese (cooking methods with native Chinese characteristics), bland, and high-temperature cooking patterns, as well as seven cooking pattern consumer clusters and their demographic characteristics in the Eastern Chinese population. With increases in age, education level, and income, consumers tended to choose the healthy "Bland" cooking pattern. Further, there was a higher proportion of people aged 36-65 years in the C3 cluster, which is characterized by the "Bland" cooking pattern. However, participants who were male and younger made fewer healthy choices in their cooking patterns. Specifically, a higher proportion of participants aged 21-35 years were found in the C5 cluster, which is characterized by the unhealthy "High-temperature" cooking pattern. Therefore, culinary health education should focus on individuals who are male and young. Specifically, the shift in cooking patterns among people aged 21-35 years should receive special attention.
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Affiliation(s)
- Chuan Bo Liang
- Yangzhou Polytechnic Institute, Yangzhou, Jiangsu Province, China
| | - Bin Cui
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, China
| | - Fu Rong Wang
- School of Tourism and Cuisine of Yangzhou University, Yangzhou, Jiangsu Province, China
| | - Jing Peng
- School of Public Health of Yangzhou University, Yangzhou, Jiangsu Province, China
| | - Jian Ying Ma
- School of Tourism and Cuisine of Yangzhou University, Yangzhou, Jiangsu Province, China
| | - Mei Yin Xu
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, China
| | - Jun Ke
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, China
| | - Yi Tian
- Business School of Yangzhou University, Yangzhou, Jiangsu Province, China
| | - Zi Qi Cui
- School of Landscape Architecture of Beijing Forestry University, Beijing, China
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Nutritional Intake Differences in Combinations of Carbohydrate-Rich Foods in Pirapó, Republic of Paraguay. Nutrients 2023; 15:nu15051299. [PMID: 36904296 PMCID: PMC10004760 DOI: 10.3390/nu15051299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
A national strategy for obesity prevention has been promoted in Paraguay, reflecting the situation where half of adults and 23.4% of children (under 5 years old) are overweight. However, the detailed nutritional intake of the population has not yet been studied, especially in rural areas. Therefore, this study aimed to identify obesity-causing factors in Pirapó by analyzing the results from a food frequency questionnaire (FFQ) and one-day weighed food records (WFRs). From June to October 2015, 433 volunteers (200 males and 233 females) completed the FFQ with 36 items and one-day WFRs. Body mass index (BMI) positively correlated with the consumption of sandwiches, hamburgers, and bread and with age and diastolic blood pressure, although pizza and fried bread (pireca) had a negative correlation in males (p < 0.05). BMI positively correlated with systolic blood pressure, whereas it negatively correlated with the consumption of cassava and rice in females (p < 0.05). The FFQ revealed that fried food with wheat flour was consumed once a day. WFRs showed that 40% of meals consisted of two or more carbohydrate-rich dishes, significantly higher in energy, lipids, and sodium than those containing only one carbohydrate-rich dish. These results imply that less oily wheat dish consumption and healthy combinations of dishes should be considered for obesity prevention.
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Sekgala MD, Opperman M, Mpahleni B, Mchiza ZJR. Sociodemographic and lifestyle factors and the risk of metabolic syndrome in taxi drivers: A focus on street food. Front Nutr 2023; 10:1112975. [PMID: 36908907 PMCID: PMC9996058 DOI: 10.3389/fnut.2023.1112975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 01/27/2023] [Indexed: 02/25/2023] Open
Abstract
Background In South Africa, similar to other populous countries, the taxi industry is an important form of transportation that contributes to the country's development. As a result, minibus taxi driving is an occupation characterized by strenuous activities such as long hours of driving, limited rest, and challenges related to securing passengers, among several others. Consequently, to combat stress, some commercial drivers resort to smoking, overeating unhealthy food sold at transportation interchange areas (i.e., taxi ranks), and participating in sedentary behaviors. Most of these activities are risk factors for metabolic syndrome (MetS). Aim Therefore, this study aimed to investigate the sociodemographic and lifestyle factors that predispose South African taxi drivers who work in the Cape Town Metropole area to the risk of developing MetS. Methods This cross-sectional study used a convenient sampling method that included 185 male minibus taxi drivers aged 20 years or above. The participants were interviewed using a validated questionnaire to gather information regarding their sociodemographic characteristics and lifestyle practices. They also underwent physical and metabolic assessments, and the International Diabetes Federation (IDF) criteria were used to diagnose people with MetS. Results Overall, the mean age and driving experience of the taxi drivers were 40.0 years (SD: 10.7) and 9.1 years (SD: 7.4), respectively, with those with MetS being significantly older and having more driving experience than those without. Older participants were 3 and 2.9 times more likely to be diagnosed with MetS than the younger participants. Most taxi drivers (70%) met the IDF diagnostic criteria for MetS. Smokers, those who spent more than 100 ZAR (USD 5.9) and those who spent less than 1.4 MET-minutes per week on physical activity were 1.96, 2.0, and 13.6 times more likely to suffer from MetS that those who were nonsmokers, those who spent less than 100 ZAR and those who spent <1.4 MET-minutes per week on physical activity. Consumption of alcohol and sugar-sweetened beverages (SSBs), as well as takeaway and fried foods, snacks, and sold by the SF vendors, increased the likelihood of developing MetS, abnormal HDL-C, TG, and hypertension, while avoiding takeaway and fried foods decreased this likelihood. Taxi drivers who also avoided consuming fresh fruits had abnormal HDL-C. Conclusion These findings have significant public health implications, highlighting the need for South African policymakers to adopt a system-level approach to promote lifestyle changes among taxi drivers within the taxi industry. This can help reduce the health risks faced by these drivers and improve their overall health profile.
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Affiliation(s)
- Machoene Derrick Sekgala
- School of Public Health, University of the Western Cape, Bellville, South Africa
- Human and Social Capabilities, Human Sciences Research Council, Cape Town, South Africa
| | - Maretha Opperman
- Functional Food Research Unit, Department of Biotechnology and Consumer Science, Cape Peninsula University of Technology, Cape Town, South Africa
| | - Buhle Mpahleni
- Functional Food Research Unit, Department of Biotechnology and Consumer Science, Cape Peninsula University of Technology, Cape Town, South Africa
| | - Zandile June-Rose Mchiza
- School of Public Health, University of the Western Cape, Bellville, South Africa
- Non-Communicable Diseases Research Unit, South African Medical Research Council, Cape Town, South Africa
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Mediterranean Alcohol-Drinking Pattern and Arterial Hypertension in the "Seguimiento Universidad de Navarra" (SUN) Prospective Cohort Study. Nutrients 2023; 15:nu15020307. [PMID: 36678178 PMCID: PMC9865916 DOI: 10.3390/nu15020307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/27/2022] [Accepted: 01/03/2023] [Indexed: 01/11/2023] Open
Abstract
Alcohol drinking patterns may determine the risk of hypertension and may also modify the detrimental effect of high alcohol intake. We prospectively evaluated the effect of the Mediterranean alcohol-drinking pattern and its interaction with the amount of alcohol consumed on the incidence of arterial hypertension. In the “Seguimiento Universidad de Navarra” (SUN) cohort, we followed-up 13,805 participants, all of them initially free of hypertension, during a maximum period of 16 years. Information about diet, chronic diseases, lifestyle and newly diagnosed hypertension was collected using validated questionnaires. We used a 7-item score (0 to 9 points) that jointly considered moderate alcohol consumption, distributed over the week, with meals, and a preference for red wine and avoidance of binge-drinking. During 142,404 person-years of follow-up, 1443 incident cases of hypertension were identified. Low adherence (score < 2) to the Mediterranean alcohol-drinking pattern was significantly associated with a higher incidence of hypertension (multivariable-adjusted hazard ratio 1.81, 95% confidence interval 1.09−2.99) as compared to the high-adherence (score > 7) category. Among alcohol consumers, a high adherence to the MADP is associated with a lower incidence of hypertension. Compared with abstinence, a high adherence did not seem to differ regarding its effect on hypertension risk.
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Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults. Nutrients 2022; 14:nu14163426. [PMID: 36014932 PMCID: PMC9414627 DOI: 10.3390/nu14163426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/05/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Food consumption has a prominent role in the occurrence of cardiometabolic diseases, however, little is known about the specific influence of cooking methods. This study examined the association between cooking methods and anthropometrics, cardiovascular risk factors, and cardiac damage biomarkers in older adults. Data were taken from 2476 individuals aged ≥65 from the Seniors-ENRICA 2 cohort in Spain and recruited between 2015 and 2017. Eight cooking methods (raw, boiling, roasting, pan-frying, frying, toasting, sautéing, and stewing) were assessed using a face-to-face validated dietary history. Study associations were summarized as adjusted percentage differences (PDs) in anthropometrics, cardiovascular risk factors, and cardiac damage biomarkers between extreme sex-specific quintiles ((5th − 1st/1st) × 100) of food consumed with each cooking method, estimated using marginal effects from generalized linear models. After adjusting for potential confounders, including diet quality, PDs corresponding to raw food consumption were −13.4% (p-trend: <0.001) for weight, −12.9% (p-trend: <0.001) for body mass index (BMI), −14.8% (p-trend: <0.001) for triglycerides, and −13.6% (p-trend: <0.115) for insulin. PDs for boiled food consumption were −13.3% (p-trend: <0.001) for weight, −10.0% (p-trend: <0.001) for BMI, and −20.5% (p-trend: <0.001) for insulin. PDs for roasted food consumption were −11.1 (p-trend: <0.001) for weight and −23.3% (p-trend: <0.001) for insulin. PDs for pan-fried food consumption were −18.7% (p-trend: <0.019) for insulin, −15.3% (p-trend: <0.094) for pro-B-type natriuretic peptide amino-terminal, and −10.9% (p-trend: <0.295) for troponin T. No relevant differences were observed for blood pressure nor for other cooking methods. Raw food consumption along with boiling, roasting, and pan-frying were associated with healthier cardiovascular profiles, mainly due to lower weight and insulin levels. Future experimental research should test the effectiveness of these cooking methods for cardiovascular prevention in older adults.
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Goni L, Gil M, de la O V, Martínez-González MÁ, Eisenberg DM, Pueyo-Garrigues M, Vasilj M, Gayoso L, Etxeberria U, Ruiz-Canela M. Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study. Nutrients 2022; 14:nu14061136. [PMID: 35334793 PMCID: PMC8950242 DOI: 10.3390/nu14061136] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/03/2022] [Accepted: 03/04/2022] [Indexed: 02/04/2023] Open
Abstract
Home cooking and the type of cooking techniques can have an effect on our health. However, as far as we know, there is no questionnaire that measures in depth the frequency and type of cooking techniques used at home. Our aim was to design a new Home Cooking Frequency Questionnaire (HCFQ) and to preliminarily assess its psychometric properties. For this purpose we used a five-phase approach, as follows: Phase 1: item generation based on expert opinion, relevant literature and previous surveys; Phase 2: content validity assessed by experts for relevance and clarity (epidemiologists, dietitians, chefs); Phase 3: face validity and inter-item reliability; Phase 4: criterion validity using a 7-day food and culinary record; and Phase 5: test stability and inter-item reliability. The content validity index for scale and item level values provided evidence of the content validity for relevance and clarity. Criterion validity analysis showed intraclass correlation coefficients ranged from 0.31−0.69. Test−retest reliability coefficients ranged from 0.49−0.92, with ƙ values > 0.44. Overall Cronbach’s alpha was 0.90. In conclusion, the HCFQ is a promising tool with sound content and face validity, substantial criterion validity, and adequate reliability. This 174-item HCFQ is the first questionnaire to assess how often people cook and which cooking methods they use at home.
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Affiliation(s)
- Leticia Goni
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, 31008 Pamplona, Spain; (L.G.); (V.d.l.O.); (M.Á.M.-G.); (M.V.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Mario Gil
- Department of Medicina Preventiva, Hospital Universitario Fundación Alcorcón (HUFA), 28922 Madrid, Spain;
| | - Víctor de la O
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, 31008 Pamplona, Spain; (L.G.); (V.d.l.O.); (M.Á.M.-G.); (M.V.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Miguel Ángel Martínez-González
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, 31008 Pamplona, Spain; (L.G.); (V.d.l.O.); (M.Á.M.-G.); (M.V.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA 02115, USA;
| | - David M. Eisenberg
- Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA 02115, USA;
| | - María Pueyo-Garrigues
- Department of Community, Maternity and Pediatric Nursing, School of Nursing, University of Navarra, 31008 Pamplona, Spain;
| | - Maria Vasilj
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, 31008 Pamplona, Spain; (L.G.); (V.d.l.O.); (M.Á.M.-G.); (M.V.)
| | - Lucía Gayoso
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain; (L.G.); (U.E.)
- Basque Culinary Center, Faculty of Gastronomy Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Usune Etxeberria
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain; (L.G.); (U.E.)
- Basque Culinary Center, Faculty of Gastronomy Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Miguel Ruiz-Canela
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, 31008 Pamplona, Spain; (L.G.); (V.d.l.O.); (M.Á.M.-G.); (M.V.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Correspondence:
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11
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Qin P, Liu D, Wu X, Zeng Y, Sun X, Zhang Y, Li Y, Wu Y, Han M, Qie R, Huang S, Zhao Y, Feng Y, Yang X, Liu Y, Li H, Zhang M, Hu D, Hu F. Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies. Crit Rev Food Sci Nutr 2021; 62:6809-6820. [PMID: 33825582 DOI: 10.1080/10408398.2021.1906626] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Recent studies have reported conflicting associations of fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus (T2DM) and hypertension, and a meta-analysis is not available. We aimed to explore the association between fried-food consumption and risk of overweight/obesity, T2DM and hypertension in adults through a meta-analysis. We searched PubMed, EMBASE, and Web of Science for studies published up to 17 June 2020. Pooled relative risks (RRs) and 95% confidence intervals (CIs) were calculated by random-effects models. In comparing the highest to lowest fried-food intake, the pooled RRs (95% CIs) were 1.16 (1.07-1.25; I2 = 71.0%, Pheterogeneity < 0.001) for overweight/obesity (cohort: 1.19 [0.97-1.47], n = 2; cross-sectional: 1.14 [1.03-1.27], n = 9), 1.07 (0.90-1.27; 84.7%) for T2DM (cohort: 1.01 [0.89-1.15], n = 9; case-control: 2.33 [1.80-3.01], n = 1), and 1.20 (1.05-1.38; I2=91.8%) for hypertension (cohort: 1.06 [0.98-1.15], n = 8; cross-sectional: 2.16 [0.59-7.87], n = 3). Our meta-analysis indicates fried-food consumption is associated with increased risk of overweight/obesity and hypertension but not T2DM in adults, but the findings should be interpreted with caution due to high heterogeneity and unstable subgroup analyses of this meta-analysis. More studies are warranted to investigate the total fried-food consumption and these health outcomes.
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Affiliation(s)
- Pei Qin
- Department of Biostatistics and Epidemiology, School of Public Health, Shenzhen University Health Science Center, Shenzhen, Guangdong, China.,Guangdong Provincial Key Laboratory of Regional Immunity and Diseases, Department of Pathology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Dechen Liu
- Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Henan, China
| | - Xiaoyan Wu
- Department of Biostatistics and Epidemiology, School of Public Health, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Yunhong Zeng
- Department of Health Management, Shenzhen Hospital of University of Chinese Academy of Sciences, Shenzhen, China
| | - Xizhuo Sun
- The Affiliated Luohu Hospital, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Yanyan Zhang
- Department of Biostatistics and Epidemiology, School of Public Health, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Yang Li
- Department of Biostatistics and Epidemiology, School of Public Health, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Yuying Wu
- Department of Biostatistics and Epidemiology, School of Public Health, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Minghui Han
- Department of Health Management, Shenzhen Hospital of University of Chinese Academy of Sciences, Shenzhen, China
| | - Ranran Qie
- Department of Health Management, Shenzhen Hospital of University of Chinese Academy of Sciences, Shenzhen, China
| | - Shengbing Huang
- Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Henan, China
| | - Yang Zhao
- Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Henan, China
| | - Yifei Feng
- Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Henan, China
| | - Xingjin Yang
- Department of Epidemiology and Health Statistics, College of Public Health, Zhengzhou University, Henan, China
| | - Yu Liu
- The Affiliated Luohu Hospital, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Honghui Li
- The Affiliated Luohu Hospital, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Ming Zhang
- Department of Biostatistics and Epidemiology, School of Public Health, Shenzhen University Health Science Center, Shenzhen, Guangdong, China.,Guangdong Provincial Key Laboratory of Regional Immunity and Diseases, Department of Pathology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Dongsheng Hu
- Department of Biostatistics and Epidemiology, School of Public Health, Shenzhen University Health Science Center, Shenzhen, Guangdong, China.,Guangdong Provincial Key Laboratory of Regional Immunity and Diseases, Department of Pathology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
| | - Fulan Hu
- Department of Biostatistics and Epidemiology, School of Public Health, Shenzhen University Health Science Center, Shenzhen, Guangdong, China.,Guangdong Provincial Key Laboratory of Regional Immunity and Diseases, Department of Pathology, Shenzhen University Health Science Center, Shenzhen, Guangdong, China
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12
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Moreno-Franco B, Rodríguez-Ayala M, Donat-Vargas C, Sandoval-Insausti H, Rey-García J, Lopez-Garcia E, Banegas JR, Rodríguez-Artalejo F, Guallar-Castillón P. Association of Cooking Patterns with Inflammatory and Cardio-Metabolic Risk Biomarkers. Nutrients 2021; 13:nu13020633. [PMID: 33669219 PMCID: PMC7919797 DOI: 10.3390/nu13020633] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/16/2022] Open
Abstract
Diet has been clearly associated with cardiovascular disease, but few studies focus on the influence of cooking and food preservation methods on health. The aim of this study was to describe cooking and food preservation patterns, as well as to examine their association with inflammatory and cardio-metabolic biomarkers in the Spanish adult population. A cross-sectional study of 10,010 individuals, representative of the Spanish population, aged 18 years or over was performed using data from the ENRICA study. Food consumption data were collected through a face-to-face dietary history. Cooking and food preservation patterns were identified by factor analysis with varimax rotation. Linear regression models adjusted for main confounders were built. Four cooking and food preservation patterns were identified. The Spanish traditional pattern (positively correlated with boiling and sautéing, brining, and light frying) tends to be cardio-metabolically beneficial (with a reduction in C-reactive protein (−7.69%)), except for high density lipoprotein cholesterol (HDL-c), insulin levels, and anthropometrics. The health-conscious pattern (negatively correlated with battering, frying, and stewing) tends to improve renal function (with a reduction in urine albumin (−9.60%) and the urine albumin/creatinine ratio (−4.82%)). The youth-style pattern (positively correlated with soft drinks and distilled alcoholic drinks and negatively with raw food consumption) tends to be associated with good cardio-metabolic health except, for lower HDL-c (−6.12%), higher insulin (+6.35%), and higher urine albumin (+27.8%) levels. The social business pattern (positively correlated with the consumption of fermented alcoholic drinks, food cured with salt or smoke, and cured cheese) tends to be detrimental for the lipid profile (except HDL-c), renal function (urine albumin +8.04%), diastolic blood pressure (+2.48%), and anthropometrics. Cooking and food preservation patterns showed a relationship with inflammatory and cardio-metabolic health biomarkers. The Spanish traditional pattern and the health-conscious pattern were associated with beneficial effects on health and should be promoted. The youth-style pattern calls attention to some concerns, and the social business pattern was the most detrimental one. These findings support the influence of cooking and preservation patterns on health.
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Affiliation(s)
- Belén Moreno-Franco
- Department of Microbiology, Pediatrics, Radiology and Public Health, Universidad de Zaragoza, 50009 Zaragoza, Spain;
- Instituto de Investigación Sanitaria Aragón, Hospital Universitario Miguel Servet, 50009 Zaragoza, Spain
| | - Montserrat Rodríguez-Ayala
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPAZ and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain; (M.R.-A.); (C.D.-V.); (H.S.-I.); (J.R.-G.); (E.L.-G.); (J.R.B.); (F.R.-A.)
| | - Carolina Donat-Vargas
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPAZ and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain; (M.R.-A.); (C.D.-V.); (H.S.-I.); (J.R.-G.); (E.L.-G.); (J.R.B.); (F.R.-A.)
- IMDEA-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain
- Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, 17177 Stockholm, Sweden
| | - Helena Sandoval-Insausti
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPAZ and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain; (M.R.-A.); (C.D.-V.); (H.S.-I.); (J.R.-G.); (E.L.-G.); (J.R.B.); (F.R.-A.)
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA 02115, USA
| | - Jimena Rey-García
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPAZ and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain; (M.R.-A.); (C.D.-V.); (H.S.-I.); (J.R.-G.); (E.L.-G.); (J.R.B.); (F.R.-A.)
- Internal Medicine Department, Ramón y Cajal University Hospital, 28034 Madrid, Spain
| | - Esther Lopez-Garcia
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPAZ and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain; (M.R.-A.); (C.D.-V.); (H.S.-I.); (J.R.-G.); (E.L.-G.); (J.R.B.); (F.R.-A.)
- IMDEA-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain
| | - José R. Banegas
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPAZ and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain; (M.R.-A.); (C.D.-V.); (H.S.-I.); (J.R.-G.); (E.L.-G.); (J.R.B.); (F.R.-A.)
| | - Fernando Rodríguez-Artalejo
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPAZ and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain; (M.R.-A.); (C.D.-V.); (H.S.-I.); (J.R.-G.); (E.L.-G.); (J.R.B.); (F.R.-A.)
- IMDEA-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain
| | - Pilar Guallar-Castillón
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid-IdiPAZ and CIBERESP (CIBER of Epidemiology and Public Health), 28029 Madrid, Spain; (M.R.-A.); (C.D.-V.); (H.S.-I.); (J.R.-G.); (E.L.-G.); (J.R.B.); (F.R.-A.)
- IMDEA-Food Institute, CEI UAM+CSIC, 28049 Madrid, Spain
- Correspondence:
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13
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Rey-García J, Guallar-Castillón P, Donat-Vargas C, Moreno-Iribas C, Barricarte A, Rodriguez-Barranco M, Colorado-Yohar S, Huerta JM, Chirlaque MD, Lasheras C, Amiano P, Imaz L, Agudo A, Sánchez MJ. Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study. J Nutr 2020; 150:3241-3248. [PMID: 32939531 DOI: 10.1093/jn/nxaa272] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/05/2020] [Accepted: 08/13/2020] [Indexed: 12/29/2022] Open
Abstract
BACKGROUND The nutritional determinants of stroke and, more specifically, the association of frying with the risk of incident stroke have rarely been studied. OBJECTIVES Our aim was to evaluate prospectively the association between the consumption of fried food and the risk of incident stroke in the European Prospective Investigation into Cancer and Nutrition study using the Spanish cohort. METHODS Participants included 40,328 healthy adults (62% women) aged 29-69 y at study entry who were enrolled between 1992 and 1996. Participants were followed up until 31 December, 2017, at which time incident stroke (the main outcome) was measured. The main exposure measure was the percentage of energy obtained from fried-food consumption. Sex-specific quintiles were calculated. RESULTS During a follow-up period of 23.5 y, 975 cases of stroke occurred (750 ischemic, 185 hemorrhagic, and 40 undetermined). Compared with those in the first (lowest) quintile of fried-food consumption, the multivariate HRs (95% CIs) of incident stroke in the consecutive quintiles were 1.05 (0.86, 1.30), 1.11 (0.90, 1.36), 1.05 (0.84, 1.31), and 0.91 (0.72, 1.15; P-trend = 0.45). There were no differences identified when subtypes of stroke were considered. CONCLUSIONS In this Spanish cohort, whose participants mainly used olive oil or sunflower oil when frying, the consumption of fried food was not associated with an increased risk of incident stroke.
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Affiliation(s)
- Jimena Rey-García
- Department of Preventive Medicine and Public Health, School of Medicine, Autonomous University of Madrid-IdiPaz, Madrid, Spain.,Internal Medicine Department, University Hospital Ramón y Cajal, Madrid, Spain
| | - Pilar Guallar-Castillón
- Department of Preventive Medicine and Public Health, School of Medicine, Autonomous University of Madrid-IdiPaz, Madrid, Spain.,IMDEA-Food Institute, Campus of International Excellence (CEI) UAM+CSIC, Madrid, Spain.,CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain
| | - Carolina Donat-Vargas
- Department of Preventive Medicine and Public Health, School of Medicine, Autonomous University of Madrid-IdiPaz, Madrid, Spain.,Unit of Nutritional and Cardiovascular Epidemiology, Environmental Medicine Institute (IMM), Karolinska Institute, Stockholm, Sweden
| | - Conchi Moreno-Iribas
- Navarra Public Health Institute, IdiSNA, Pamplona, Spain.,REDISSEC, Health Services Research on Chronic Patients Network, Pamplona, Spain
| | - Aurelio Barricarte
- Navarra Public Health Institute, IdiSNA, Pamplona, Spain.,REDISSEC, Health Services Research on Chronic Patients Network, Pamplona, Spain
| | - Miguel Rodriguez-Barranco
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Andalusian School of Public Health (EASP), Granada, Spain.,Biosanitary Investigation Institute ibs.GRANADA, Granada, Spain
| | - Sandra Colorado-Yohar
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Department of Epidemiology, Murcia Regional Health Council, IMIB-Arrixaca, Murcia, Spain.,Research Group on Demography and Health, National Faculty of Public Health, University of Antioquia, Medellín, Colombia
| | - José-María Huerta
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Department of Epidemiology, Murcia Regional Health Council, IMIB-Arrixaca, Murcia, Spain
| | - María-Dolores Chirlaque
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Department of Epidemiology, Murcia Regional Health Council, IMIB-Arrixaca, Murcia, Spain.,Department of Health and Social Sciences, Murcia University, Murcia, Spain
| | - Cristina Lasheras
- Functional Biology Department, School of Medicine, University of Oviedo, Asturias, Spain
| | - Pilar Amiano
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Public Health Division of Gipuzkoa, BioDonostia Research Institute, San-Sebastian-Donostia, Spain
| | - Liher Imaz
- Public Health Division of Gipuzkoa, BioDonostia Research Institute, San-Sebastian-Donostia, Spain
| | - Antonio Agudo
- Unit of Nutrition and Cancer, Catalan Institute of Oncology (ICO), Nutrition and Cancer Group, Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain
| | - María-José Sánchez
- CIBERESP (CIBER of Epidemiology and Public Health), Madrid, Spain.,Andalusian School of Public Health (EASP), Granada, Spain.,Biosanitary Investigation Institute ibs.GRANADA, Granada, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Granada (UGR), Granada, Spain
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14
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Rodríguez-Pérez C, Molina-Montes E, Verardo V, Artacho R, García-Villanova B, Guerra-Hernández EJ, Ruíz-López MD. Changes in Dietary Behaviours during the COVID-19 Outbreak Confinement in the Spanish COVIDiet Study. Nutrients 2020; 12:nu12061730. [PMID: 32531892 PMCID: PMC7353108 DOI: 10.3390/nu12061730] [Citation(s) in RCA: 287] [Impact Index Per Article: 71.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/26/2020] [Accepted: 06/08/2020] [Indexed: 12/19/2022] Open
Abstract
The aim of this study was to evaluate whether dietary behaviours of the Spanish adult population were changed during the COVID-19 outbreak confinement. For that purpose, an online questionnaire, based on 44 items including socio-demographic data, Mediterranean diet (MedDiet) Adherence Screener (MEDAS) as a reference of a healthy diet, processed foods intake, changes in their usual food choices and weight gain was distributed using social media and snowball sampling. A total of 7514 participants (37% aged below 35 years, 70.6% female, 77.9% university-level education or higher) from all the Spanish territory completed the questionnaire. Results outlined healthier dietary behaviours during the confinement when compared to previous habits. Overall, the MEDAS score (ranging from 0 to 14, whereby higher a scoring reflects greater adherence to the MedDiet) increased significantly from 6.53 ± 2 to 7.34 ± 1.93 during the confinement. Multivariate logistic regression models, adjusted for age, gender, region and other variables, showed a statistically significant higher likelihood of changing the adherence to the MedDiet (towards an increase in adherence) in those persons who decreased the intake of fried foods, snacks, fast foods, red meat, pastries or sweet beverages, but increased MedDiet-related foods such as olive oil, vegetables, fruits or legumes during the confinement. COVID-19 confinement in Spain has led to the adoption of healthier dietary habits/behaviours in the studied population, as reflected by a higher adherence to the MedDiet. This improvement, if sustained in the long-term, could have a positive impact on the prevention of chronic diseases and COVID-19-related complications.
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Affiliation(s)
- Celia Rodríguez-Pérez
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
- Correspondence: (C.R.-P.); (E.M.-M.)
| | - Esther Molina-Montes
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs. GRANADA, University Hospital of Granada/University of Granada, 18011 Granada, Spain
- Correspondence: (C.R.-P.); (E.M.-M.)
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
| | - Reyes Artacho
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
| | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
| | - Eduardo Jesús Guerra-Hernández
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
| | - María Dolores Ruíz-López
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; (V.V.); (R.A.); (B.G.-V.); (E.J.G.-H.); (M.D.R.-L.)
- Institute of Nutrition and Food Technology (INYTA) ‘José Mataix’, Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
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15
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Gomez-Delgado F, Katsiki N, Lopez-Miranda J, Perez-Martinez P. Dietary habits, lipoprotein metabolism and cardiovascular disease: From individual foods to dietary patterns. Crit Rev Food Sci Nutr 2020; 61:1651-1669. [PMID: 32515660 DOI: 10.1080/10408398.2020.1764487] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Cardiovascular disease (CVD) remains the first cause of mortality in Western countries. Among cardiometabolic risk factors, dyslipidemia, and especially high low-density lipoprotein cholesterol (LDL-C) concentrations, have been extensively linked to the development and progression of atherosclerosis and to CVD events. Recent evidence has shown that the prevention of unhealthy dietary habits and sedentarism is crucial in the management of dyslipidemia. In this sense, a number of scientific societies recommend the adherence to certain healthy dietary patterns (DPs), such as the Mediterranean diet (MedDiet), the Dietary Approaches to Stop Hypertension (DASH), the Portfolio diet, the Vegetarian diet, the Nordic diet and low-carbohydrate diets, as well as increased physical activity between others. This nutritional and lifestyle advice could be adopted by government bodies and implemented in different health programs as a reliable way of providing health-care professionals with efficient tools to manage cardiometabolic risk factors and thus, prevent CVD. In this narrative review, we will discuss recent data about the effects of nutrition on dyslipidemia, mainly focusing on high LDL-C concentrations and other lipid particles related to atherogenic dyslipidemia such as triglycerides (TG) and non-high density lipoprotein cholesterol (non-HDL-C), that are related to CVD. On the other hand, we also comment on other cardiometabolic risk factors such as type 2 diabetes mellitus (T2DM), high blood pressure (HBP), inflammation and endothelial dysfunction. This review includes food groups as well as different healthy DPs.
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Affiliation(s)
- Francisco Gomez-Delgado
- Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, Cordoba, Spain.,CIBER Fisiopatologia Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Niki Katsiki
- First Department of Internal Medicine, Division of Endocrinology and Metabolism, Diabetes Center, AHEPA University Hospital, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Jose Lopez-Miranda
- Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, Cordoba, Spain.,CIBER Fisiopatologia Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Pablo Perez-Martinez
- Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Cordoba, Cordoba, Spain.,CIBER Fisiopatologia Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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16
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Provido SMP, Abris GP, Hong S, Yu SH, Lee CB, Lee JE. Association of fried food intake with prehypertension and hypertension: the Filipino women's diet and health study. Nutr Res Pract 2020; 14:76-84. [PMID: 32042377 PMCID: PMC6997139 DOI: 10.4162/nrp.2020.14.1.76] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 09/04/2019] [Accepted: 10/15/2019] [Indexed: 01/09/2023] Open
Abstract
BACKGROUND/OBJECTIVES Few epidemiological studies examined the association between fried food intake and hypertension. This study examined whether fried food intake was associated with higher prevalence of prehypertension and hypertension combined in a cross-sectional study of the Filipino Women's Diet and Health Study (FiLWHEL). SUBJECTS/METHODS This study included a total of 428 women aged 20-57 years who have ever been married to Korean men. Prehypertension was defined as 120 - < 140 mmHg of SBP or 80 - < 90 mmHg of DBP and hypertension as SBP ≥ 140 mmHg or DBP ≥ 90 mmHg. Fried food intake was assessed using one-day 24-hour recall. Fried foods were categorized into total, deep/shallow and pan/stir fried foods. The odds ratio (OR)s and 95% confidence interval (CI)s were calculated using multivariate logistic regression. RESULTS The prevalence of prehypertension and hypertension combined was 41.36% in this population. High fried food intake was associated with high prevalence of prehypertension and hypertension combined. The odds of having prehypertension and hypertension was higher in the 3rd tertile of fried food intake among fried food consumers compared to non-fried food consumers (OR = 2.46, 95% CI = 1.24, 4.87; P for trend = 0.004). Separate analysis for types of frying showed that deep and shallow fried food intake was associated with prevalence of prehypertension and hypertension combined for comparing the 3rd tertile vs. non-fried food consumers (OR = 2.93; 95% CI = 1.57-5.47; P for trend = < 0.001). CONCLUSIONS This study showed the evidence that high fried food intake was significantly associated with high prevalence of prehypertension and hypertension combined among Filipino women married to Korean men.
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Affiliation(s)
- Sherlyn Mae P. Provido
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47-gil 100, Yongsan-gu, Seoul 04310, Korea
| | - Grace P. Abris
- School of Public Health, Loma Linda University, Loma Linda, California 92354, USA
| | - Sangmo Hong
- Division of Endocrinology and Metabolism, Department of Internal Medicine, Hallym University Dongtan Sacred Heart Hospital, 7, Keunjaebong-gil, Hwaseong-si, Gyeonggi 18450, Korea
| | - Sung Hoon Yu
- Division of Endocrinology and Metabolism, Department of Internal Medicine, Hanyang University Guri Hospital, Hanyang University College of Medicine, 153 Gyeongchun-ro, Guri 11923, Korea
| | - Chang Beom Lee
- Division of Endocrinology and Metabolism, Department of Internal Medicine, Hanyang University Guri Hospital, Hanyang University College of Medicine, 153 Gyeongchun-ro, Guri 11923, Korea
| | - Jung Eun Lee
- Department of Food and Nutrition, College of Human Ecology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea
- Research Institute of Human Ecology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea
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Gazan R, Béchaux C, Crépet A, Sirot V, Drouillet-Pinard P, Dubuisson C, Havard S. Dietary patterns in the French adult population: a study from the second French national cross-sectional dietary survey (INCA2) (2006-2007). Br J Nutr 2016; 116:300-15. [PMID: 27189191 PMCID: PMC4910537 DOI: 10.1017/s0007114516001549] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 02/20/2016] [Accepted: 03/21/2016] [Indexed: 11/17/2022]
Abstract
Identification and characterisation of dietary patterns are needed to define public health policies to promote better food behaviours. The aim of this study was to identify the major dietary patterns in the French adult population and to determine their main demographic, socio-economic, nutritional and environmental characteristics. Dietary patterns were defined from food consumption data collected in the second French national cross-sectional dietary survey (2006-2007). Non-negative-matrix factorisation method, followed by a cluster analysis, was implemented to derive the dietary patterns. Logistic regressions were then used to determine their main demographic and socio-economic characteristics. Finally, nutritional profiles and contaminant exposure levels of dietary patterns were compared using ANOVA. Seven dietary patterns, with specific food consumption behaviours, were identified: 'Small eater', 'Health conscious', 'Mediterranean', 'Sweet and processed', 'Traditional', 'Snacker' and 'Basic consumer'. For instance, the Health-conscious pattern was characterised by a high consumption of low-fat and light products. Individuals belonging to this pattern were likely to be older and to have a better nutritional profile than the overall population, but were more exposed to many contaminants. Conversely, individuals of Snacker pattern were likely to be younger, consumed more highly processed foods, had a nutrient-poor profile but were exposed to a limited number of food contaminants. The study identified main dietary patterns in the French adult population with distinct food behaviours and specific demographic, socio-economic, nutritional and environmental features. Paradoxically, for better dietary patterns, potential health risks cannot be ruled out. Therefore, this study demonstrated the need to conduct a risk-benefit analysis to define efficient public health policies regarding diet.
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Affiliation(s)
- R Gazan
- Risk Assessment Department,French Agency for Food, Environmental and Occupational Health & Safety (ANSES),94701 Maisons-Alfort,France
| | - C Béchaux
- Risk Assessment Department,French Agency for Food, Environmental and Occupational Health & Safety (ANSES),94701 Maisons-Alfort,France
| | - A Crépet
- Risk Assessment Department,French Agency for Food, Environmental and Occupational Health & Safety (ANSES),94701 Maisons-Alfort,France
| | - V Sirot
- Risk Assessment Department,French Agency for Food, Environmental and Occupational Health & Safety (ANSES),94701 Maisons-Alfort,France
| | - P Drouillet-Pinard
- Risk Assessment Department,French Agency for Food, Environmental and Occupational Health & Safety (ANSES),94701 Maisons-Alfort,France
| | - C Dubuisson
- Risk Assessment Department,French Agency for Food, Environmental and Occupational Health & Safety (ANSES),94701 Maisons-Alfort,France
| | - S Havard
- Risk Assessment Department,French Agency for Food, Environmental and Occupational Health & Safety (ANSES),94701 Maisons-Alfort,France
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Aydar AY, Rodriguez-Martinez V, Farkas BE. Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
AbstractThe present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95 % CI 1·11, 2·37;Ptrend=0·0447) and women (OR 2·20; 95 % CI 1·21, 4·00;Ptrend=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95 % CI 1·19, 4·72;Ptrend=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.
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Gadiraju TV, Patel Y, Gaziano JM, Djoussé L. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence. Nutrients 2015; 7:8424-30. [PMID: 26457715 PMCID: PMC4632424 DOI: 10.3390/nu7105404] [Citation(s) in RCA: 95] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 09/03/2015] [Accepted: 09/23/2015] [Indexed: 11/16/2022] Open
Abstract
Fried food consumption and its effects on cardiovascular disease are still subjects of debate. The objective of this review was to summarize current evidence on the association between fried food consumption and cardiovascular disease, diabetes, hypertension and obesity and to recommend directions for future research. We used PubMed, Google Scholar and Medline searches to retrieve pertinent publications. Most available data were based on questionnaires as a tool to capture fried food intakes, and study design was limited to case-control and cohort studies. While few studies have reported a positive association between frequencies of fried food intake and risk of coronary artery disease, heart failure, diabetes or hypertension, other investigators have failed to confirm such an association. There is strong evidence suggesting a higher risk of developing chronic disease when fried foods are consumed more frequently (i.e., four or more times per week). Major gaps in the current literature include a lack of detailed information on the type of oils used for frying foods, stratification of the different types of fried food, frying procedure (deep and pan frying), temperature and duration of frying, how often oils were reused and a lack of consideration of overall dietary patterns. Besides addressing these gaps, future research should also develop tools to better define fried food consumption at home versus away from home and to assess their effects on chronic diseases. In summary, the current review provides enough evidence to suggest adverse health effects with higher frequency of fried food consumption. While awaiting confirmation from future studies, it may be advisable to the public to consume fried foods in moderation while emphasizing an overall healthy diet.
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Affiliation(s)
- Taraka V Gadiraju
- The Division of Aging, Department of Medicine, Brigham and Women's Hospital.
- Boston Veterans Affairs Healthcare System, Boston, MA 02130, USA.
| | - Yash Patel
- The Division of Aging, Department of Medicine, Brigham and Women's Hospital.
- Boston Veterans Affairs Healthcare System, Boston, MA 02130, USA.
| | - J Michael Gaziano
- The Division of Aging, Department of Medicine, Brigham and Women's Hospital.
- Boston Veterans Affairs Healthcare System, Boston, MA 02130, USA.
| | - Luc Djoussé
- The Division of Aging, Department of Medicine, Brigham and Women's Hospital.
- Boston Veterans Affairs Healthcare System, Boston, MA 02130, USA.
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Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review. Br J Nutr 2015; 113 Suppl 2:S36-48. [PMID: 26148920 DOI: 10.1017/s0007114514002931] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Overweight/obesity, CVD and type 2 diabetes are strongly associated with nutritional habits. High consumption of fried foods might increase the risk of these disorders. However, it is not clear whether the use of vegetables oils for cooking increases the risk of chronic diseases. We systematically searched for published studies that assessed the association between vegetable oil consumption including fried food consumption and the risk of overweight/obesity or weight gain, T2DM or the metabolic syndrome, and CVD or hypertension in the following databases: PubMed; Web of Science; Google Scholar. Keywords such as 'fried food' or 'vegetable oil' or 'frying' or 'frying oils' or 'dietary fats' and 'weight gain' or 'overweight' or 'obesity' or 'CHD' or 'CVD' or 'type 2 diabetes' or 'metabolic syndrome' were used in the primary search. Additional published reports were obtained through other sources. A total of twenty-three publications were included based on specific selection criteria. Based on the results of the studies included in the present systematic review, we conclude that (1) the myth that frying foods is generally associated with a higher risk of CVD is not supported by the available evidence; (2) virgin olive oil significantly reduces the risk of CVD clinical events, based on the results of a large randomised trial that included as part of the intervention the recommendation to use high amounts of virgin olive oil, also for frying foods; and (3) high consumption of fried foods is probably related to a higher risk of weight gain, though the type of oil may perhaps modify this association.
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Djoussé L, Petrone AB, Gaziano JM. Consumption of fried foods and risk of heart failure in the physicians' health study. J Am Heart Assoc 2015; 4:jah3924. [PMID: 25907125 PMCID: PMC4579942 DOI: 10.1161/jaha.114.001740] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
BACKGROUND Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF. METHODS AND RESULTS This was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997-2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow-up of 9.6 ± 2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction. CONCLUSIONS Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians.
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Affiliation(s)
- Luc Djoussé
- Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.)
| | - Andrew B Petrone
- Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.)
| | - J Michael Gaziano
- Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.) Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (M.G.) Boston Veterans Affairs Healthcare System, Boston, MA (M.G.)
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