Association of plant-based diets with lipid profile and anthropometric indices: a cross-sectional study

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-11-30 DOI:10.1108/nfs-06-2021-0181

Mohadeseh Borazjani, M. Nouri, Kamesh Venkatakrishnane, Maryam Najafi, S. Faghih

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引用次数: 7

Abstract

Purpose Plant-based diets have been related to decreasing morbidity and mortality of many non-communicable diseases. The purpose of this study was to investigate the relationship between plant-based diets and lipid profiles and anthropometric indices. Design/methodology/approach This cross-sectional study was performed on 236 men and women selected from Shiraz health-care centers. This study used a 168-item food frequency questionnaire to calculate plant-based diet index (PDI), healthy plant-based diet index (hPDI) and unhealthy plant-based diet index (uPDI). Total cholesterol, high-density lipoprotein cholesterol and low-density lipoprotein cholesterol and triglycerides were measured. Furthermore, body mass index, a body shape index and conicity index (CI) were calculated after measuring weight, height and waist circumference. Findings Higher score of PDI was significantly related to higher triglycerides level (OR = 2.16; 95% CI: 1.04, 4.48; P = 0.03). In the fully adjusted model, there was a significant association between ABSI and hPDI (OR = 4.88; 95% CI: 1.17, 20.24; P = 0.03). A significant inverse association was observed between uPDI and high-density lipoprotein (HDL) (OR = 0.45; 95% CI = 0.21, 0.98; P = 0.03). Also, this study found a decreasing, but insignificant trend in relation of ABSI (OR = 0.72; 95% CI = 0.22, 2.34) and CI (OR = 0.41; 95% CI = 0.06, 0.56) with PDI. Research limitations/implications Further studies are needed to explore the association of PDI with anthropometric indices and lipid profile and also to assess the potential causality of the observed associations. Plant-based diets according to their contents could affect triglycerides, HDL and anthropometric properties. Practical implications Hence, dietitians should consider the findings of this study such as the inverse effect of unhealthy plant-based diets on HDL and the relation between healthy plant-based diets and WC and abdominal obesity. Originality/value This study showed that adherence to a plant-based diet was related to higher triglycerides levels. Also, uPDI was inversely associated with HDL level. Furthermore, participants who adhered more to a healthy plant-based diet had higher abdominal adiposity.

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植物性饮食与脂质分布和人体测量指数的关联:一项横断面研究

目的植物性饮食与降低许多非传染性疾病的发病率和死亡率有关。本研究的目的是调查植物性饮食与脂质状况和人体测量指数之间的关系。设计/方法/方法这项横断面研究对来自设拉子医疗保健中心的236名男性和女性进行。本研究使用168项食物频率问卷来计算植物性饮食指数（PDI）、健康植物性饮食指标（hPDI）和不健康植物性膳食指数（uPDI）。测定总胆固醇、高密度脂蛋白胆固醇、低密度脂蛋白和甘油三酯。此外，在测量体重、身高和腰围后，计算体重指数、体型指数和锥度指数（CI）。发现PDI评分越高，甘油三酯水平越高（OR=2.16；95%CI:1.04.48；P=0.03），ABSI和hPDI之间存在显著相关性（OR=4.88；95%CI:1.17，20.24；P=0.03）。uPDI和高密度脂蛋白（HDL）之间存在显著的负相关性（OR=0.45；95%CI=0.21，0.98；P=0.03，但ABSI（OR=0.72；95%CI=0.22，2.34）和CI（OR=0.41；95%CI=0.06，0.56）与PDI之间的关系趋势不显著。研究局限性/含义需要进一步研究，以探索PDI与人体测量指数和脂质状况的相关性，并评估观察到的相关性的潜在因果关系。根据其含量，植物性饮食可能会影响甘油三酯、高密度脂蛋白和人体测量特性。实际意义因此，营养师应该考虑这项研究的结果，如不健康的植物性饮食对高密度脂蛋白的反向影响，以及健康的植物型饮食与WC和腹部肥胖之间的关系。独创性/价值这项研究表明，坚持植物性饮食与甘油三酯水平升高有关。uPDI与HDL水平呈负相关。此外，更坚持健康植物性饮食的参与者腹部肥胖率更高。

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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