Masoume Mansouri1, Shirin Hasani-Ranjbar2, Hamid Yaghubi3, Jamal Rahmani4, Yousef Moghadas Tabrizi5, Abasali Keshtkar6, Mehdi Varmaghani7, Farshad Sharifi8, Omid Sadeghi9,10. 1. Student Health Services, Students' Health and Consultation Center, Tarbiat Modares University, Tehran, Iran. 2. Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular-Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran. 3. Department of Psychology, Shahed University, Tehran, Iran. 4. Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. 5. Department of Health and Sport Medicine, Faculty of Physical Education and Sport Science, University of Tehran, Tehran, Iran. 6. Department of Health Sciences Education Development, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. 7. Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran. 8. Elderly Health Research Center, Endocrinology and Metabolism Research Institute, Tehran University, Tehran, Iran. 9. Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran. osadeghi@razi.tums.ac.ir. 10. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, P.O. Box 14155-6117, Tehran, Iran. osadeghi@razi.tums.ac.ir.
Abstract
PURPOSE: To determine the association between breakfast consumption habit and overweight and obesity in a sample of Iranian university students. METHODS: A sample of 78,905 university students, aged 18 years or older, was recruited from 28 provinces in Iran to assess breakfast consumption pattern. Breakfast consumption habit was evaluated using a pre-tested questionnaire. Weight and height were measured using standard protocol and then body mass index (BMI) was calculated. Overweight (obesity included) and obesity were defined as BMI ≥ 25 and BMI ≥ 30 kg/m2, respectively. RESULTS: Mean age of participants was 21.50 ± 4.01. After controlling for potential confounders, participants who ate breakfast > 4 days/week had 15% lower risk of overweight compared with those who ate < 1 day/week (OR: 0.85, 95% CI 0.78-0.92). Such significant association was also seen in female students (OR: 0.82, 95% CI 0.72-0.93); however, it was marginally significant in male ones (OR: 0.89, 95% CI 0.79-1.00). In addition, a significant inverse association was found between breakfast consumption and obesity (OR: 0.74, 95% CI 0.64-0.85) such that after adjusting for potential confounders, students who consumed breakfast > 4 days/week were 33% less likely to be obese compared with those who consumed it < 1 day/week (OR: 0.67, 95% CI 0.57-0.78). Such significant inverse association was also seen in either gender. CONCLUSIONS: Breakfast consumption was inversely associated with odds of overweight and obesity in university students. LEVEL OF EVIDENCE: Level V, cross-sectional descriptive studies.
PURPOSE: To determine the association between breakfast consumption habit and overweight and obesity in a sample of Iranian university students. METHODS: A sample of 78,905 university students, aged 18 years or older, was recruited from 28 provinces in Iran to assess breakfast consumption pattern. Breakfast consumption habit was evaluated using a pre-tested questionnaire. Weight and height were measured using standard protocol and then body mass index (BMI) was calculated. Overweight (obesity included) and obesity were defined as BMI ≥ 25 and BMI ≥ 30 kg/m2, respectively. RESULTS: Mean age of participants was 21.50 ± 4.01. After controlling for potential confounders, participants who ate breakfast > 4 days/week had 15% lower risk of overweight compared with those who ate < 1 day/week (OR: 0.85, 95% CI 0.78-0.92). Such significant association was also seen in female students (OR: 0.82, 95% CI 0.72-0.93); however, it was marginally significant in male ones (OR: 0.89, 95% CI 0.79-1.00). In addition, a significant inverse association was found between breakfast consumption and obesity (OR: 0.74, 95% CI 0.64-0.85) such that after adjusting for potential confounders, students who consumed breakfast > 4 days/week were 33% less likely to be obese compared with those who consumed it < 1 day/week (OR: 0.67, 95% CI 0.57-0.78). Such significant inverse association was also seen in either gender. CONCLUSIONS: Breakfast consumption was inversely associated with odds of overweight and obesity in university students. LEVEL OF EVIDENCE: Level V, cross-sectional descriptive studies.
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