Dietary Approach to Stop Hypertension and Obesity Among Iranian Adults: Yazd Health Study-TAMYZ and Shahedieh Cohort

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-07-01 DOI:10.21203/rs.3.rs-636800/v1

Sahar Sarkhosh-Khorasani, H. Mozaffari‐khosravi, M. Mirzaei, A. Nadjarzadeh, M. Hosseinzadeh

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引用次数: 1

Abstract

PurposeEstablished data revealed a relationship between obesity and increasing the risk of mortality and morbidity of chronic diseases. There are conflicting data regarding the association between adherence of Dietary Approach to Stop Hypertension (DASH) and obesity. Therefore, this study intends to investigate this relationship among a large sample of Iranian adults.MethodsThis cross-sectional study was performed by 10693 individuals; in the urban population: Yazd Health Study (n=6750), and in the suburb region: Shahedieh cohort study (n=3943). Dietary intake was evaluated by using a validated Food Frequency Questionnaire (FFQ). In all participants, anthropometric indices including body mass index were measured. The DASH score was considered utilizing gender-specific quintiles of DASH items. To evaluate the relationship of DASH diet and obesity, multivariate logistic regression analysis was used.ResultsBy adjusting confounders, participants in highest quintiles of DASH diet compared to the lowest have lower odds of obesity in suburb area (OR: 0.78; 95% CI: 0.63, 0.96), in urban (OR: 0.71; 95% CI: 0.52, 0.99), and in whole population of both studies (OR: 0.75; 95% CI: 0.63, 0.90). Besides, more compliance of women to this diet in urban (OR: 0.64; 95% CI: 0.48, 0.85) and population of both studies (OR: 0.77; 95% CI: 0.62, 0.96) were associated with reduced odds of central obesity. ConclusionsDASH dietary pattern could decrease odds of obesity in both urban and suburb area, and central obesity in urban area only. Further prospective studies are needed for causal conclusion.

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饮食方法阻止伊朗成年人高血压和肥胖:Yazd健康研究- tamyz和Shahedieh队列

目的已有数据揭示肥胖与慢性疾病死亡率和发病率增加之间的关系。关于坚持饮食方法来停止高血压(DASH)和肥胖之间的关系，有相互矛盾的数据。因此，本研究打算在伊朗成年人的大样本中调查这种关系。方法对10693例个体进行横断面研究;城市人群:Yazd健康研究(n=6750)，郊区人群:Shahedieh队列研究(n=3943)。膳食摄入量评估采用有效的食物频率问卷(FFQ)。所有参与者均测量了包括身体质量指数在内的人体测量指标。DASH分数是利用DASH项目的性别特定五分位数来考虑的。为评价DASH饮食与肥胖的关系，采用多因素logistic回归分析。结果通过调整混杂因素，在郊区(OR: 0.78; 95% CI: 0.63, 0.96)、城市(OR: 0.71; 95% CI: 0.52, 0.99)和两项研究的整个人群(OR: 0.75; 95% CI: 0.63, 0.90)中，DASH饮食最高五分位数的参与者与最低五分位数的参与者相比，肥胖的几率更低。此外，在城市(OR: 0.64; 95% CI: 0.48, 0.85)和两项研究的人群(OR: 0.77; 95% CI: 0.62, 0.96)中，更多的女性遵守这种饮食与中心性肥胖的几率降低有关。结论sdash饮食模式在城市和郊区均可降低肥胖发生率，仅在城市地区可降低中枢性肥胖发生率。需要进一步的前瞻性研究来得出因果结论。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs