Associations of EAT-Lancet Planetary Health Diet or Finnish Nutrition Recommendations with changes in obesity measures: a follow-up study in adults

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY
Tiina Suikki, Mirkka Maukonen, Niina E. Kaartinen, Kennet Harald, Sari Bäck, Laura Sares-Jäske, Tommi Härkänen, Seppo Koskinen, Pekka Jousilahti, Anne-Maria Pajari, Satu Männistö
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Kaartinen, Kennet Harald, Sari Bäck, Laura Sares-Jäske, Tommi Härkänen, Seppo Koskinen, Pekka Jousilahti, Anne-Maria Pajari, Satu Männistö","doi":"10.29219/fnr.v67.9107","DOIUrl":null,"url":null,"abstract":"<p style=\"color: #000000; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\"><strong><em>Background</em>:</strong>&nbsp;Knowledge on the association between the EAT-<em>Lancet</em>&nbsp;Planetary Health Diet (PHD) or the Finnish Nutrition recommendations (FNR) and anthropometric changes is scarce. Especially, the role of the overall diet quality, distinct from energy intake, on weight changes needs further examination.</p> <p style=\"color: #000000; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\"><strong><em>Objectives</em>:</strong>&nbsp;To examine the association between diet quality and weight change indicators and to develop a dietary index based on the PHD adapted for the Finnish food culture.</p> <p style=\"color: #000000; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\"><strong><em>Methods</em>:</strong>&nbsp;The study population consisted of participants of two Finnish population-based studies (<em>n</em>&nbsp;= 4,371, 56% of women, aged 30−74 years at baseline). Dietary habits at the baseline were assessed with a validated food frequency questionnaire including 128−130 food items. We developed a Planetary Health Diet Score (PHDS) (including 13 components) and updated the pre-existing Recommended Finnish Diet Score (uRFDS) (including nine components) with energy density values to measure overall diet quality. Weight, height, and waist circumference (WC), and the body mass index (BMI) were measured at the baseline and follow-up, and their percentual changes during a 7-year follow-up were calculated. Two-staged random effects linear regression was used to evaluate β-estimates with 95% confidence intervals.</p> <p style=\"color: #000000; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\"><strong><em>Results</em>:</strong>&nbsp;Adherence to both indices was relatively low (PHDS: mean 3.6 points (standard deviation [SD] 1.2) in the range of 0−13; uRFDS: mean 12.7 points (SD 3.9) in the range of 0−27). 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引用次数: 0

Abstract

Background: Knowledge on the association between the EAT-Lancet Planetary Health Diet (PHD) or the Finnish Nutrition recommendations (FNR) and anthropometric changes is scarce. Especially, the role of the overall diet quality, distinct from energy intake, on weight changes needs further examination.

Objectives: To examine the association between diet quality and weight change indicators and to develop a dietary index based on the PHD adapted for the Finnish food culture.

Methods: The study population consisted of participants of two Finnish population-based studies (n = 4,371, 56% of women, aged 30−74 years at baseline). Dietary habits at the baseline were assessed with a validated food frequency questionnaire including 128−130 food items. We developed a Planetary Health Diet Score (PHDS) (including 13 components) and updated the pre-existing Recommended Finnish Diet Score (uRFDS) (including nine components) with energy density values to measure overall diet quality. Weight, height, and waist circumference (WC), and the body mass index (BMI) were measured at the baseline and follow-up, and their percentual changes during a 7-year follow-up were calculated. Two-staged random effects linear regression was used to evaluate β-estimates with 95% confidence intervals.

Results: Adherence to both indices was relatively low (PHDS: mean 3.6 points (standard deviation [SD] 1.2) in the range of 0−13; uRFDS: mean 12.7 points (SD 3.9) in the range of 0−27). We did not find statistically significant associations between either of the dietary indices and anthropometric changes during the follow-up (PHDS, weight: β −0.04 (95% CI −0.19, 0.11), BMI: β 0.05 (−0.20, 0.10), WC: β −0.08 (−0.22, 0.06); uRFDS, weight: β 0.01 (−0.04, 0.06), BMI: β 0.01 (−0.04, 0.06), WC: β −0.02 (−0.07, 0.03)).

Conclusion: No associations between overall diet quality and anthropometric changes were found, which may be at least partly explained by low adherence to the PHD and the FNR in the Finnish adult population.

饮食-柳叶刀行星健康饮食或芬兰营养建议与肥胖测量变化的关联:一项成人随访研究
背景:关于eat - lancet行星健康饮食(博士)或芬兰营养建议(FNR)与人体测量变化之间关系的知识很少。特别是,与能量摄入不同的整体饮食质量对体重变化的作用需要进一步研究。目的:研究饮食质量和体重变化指标之间的关系,并根据芬兰饮食文化的饮食指数开发一种基于博士的饮食指数。方法:研究人群由两项芬兰人群研究的参与者组成(n = 4,371, 56%的女性,基线年龄为30 - 74岁)。基线时的饮食习惯通过一份包括128 - 130种食物的有效食物频率问卷进行评估。我们开发了行星健康饮食评分(PHDS)(包括13个组成部分),并用能量密度值更新了已有的芬兰推荐饮食评分(uRFDS)(包括9个组成部分),以衡量整体饮食质量。在基线和随访时测量体重、身高、腰围(WC)和身体质量指数(BMI),并计算其在7年随访期间的百分比变化。采用两阶段随机效应线性回归评估β-估计,置信区间为95%。结果:两项指标的依从性均较低(PHDS:平均3.6分(标准差[SD] 1.2),范围为0 ~ 13;uRFDS:平均12.7分(SD 3.9),范围为0 ~ 27)。在随访期间,我们没有发现饮食指数和人体测量变化之间有统计学意义的关联(PHDS,体重:β - 0.04 (95% CI - 0.19, 0.11), BMI: β 0.05 (- 0.20, 0.10), WC: β - 0.08 (- 0.22, 0.06);uRFDS、重量:0.01β(−0.04,0.06),体重指数:0.01β(−0.04,0.06),WC:β−0.02−0.07,0.03)。结论:没有发现总体饮食质量和人体测量变化之间的关联,这可能至少部分地解释了芬兰成年人对PHD和FNR的依从性较低。
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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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