Zahra Fallah1,2, Mina Darand3, Amin Salehi-Abargouei1,2, Masoud Mirzaei4, Gordon A Ferns5, Sayyed Saeid Khayyatzadeh6,7. 1. Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Shohadaye gomnam BLD. ALEM square, Yazd, Iran. 2. Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. 3. Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran. 4. Yazd Cardiovascular Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. 5. Brighton & Sussex Medical School, Division of Medical Education, Falmer, Brighton, Sussex, UK. 6. Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Shohadaye gomnam BLD. ALEM square, Yazd, Iran. khayyatzadeh@yahoo.com. 7. Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. khayyatzadeh@yahoo.com.
Abstract
OBJECTIVE: Metabolic syndrome (MetS) is a complex disorder with an increasing prevalence globally. Limited data are available about the association between dietary habits and the prevalence of MetS. The present cross-sectional study aimed to investigate the association between dietary habits and MetS in a large population sample from Iranians. METHODS: The study was conducted on 9261 adults aged 35-70 years who attended the baseline phase of Shahedieh cohort study, Yazd, Iran. Dietary habits including meal frequency, fried food consumption, adding salt to prepared meal, barbecued food consumption, used oil type and reuse oil number were assessed by a standard questionnaire. MetS was defined using the National Cholesterol Education Program Adult Treatment Panel III criteria. Logistic regression was used in different adjusted models to investigate the relationship between dietary habits and MetS: (Model I: adjusted for age, sex and energy. Model II: Model I + adjusted for wealth score index and physical activity. Model III: Model II + adjusted for cardiovascular diseases and liver diseases). RESULTS: The subjects who ate barbecued-food more than 3 times/ month had 1.18 times greater odds for MetS than individual who ate this less than once/ month (OR: 1.18, 95% CI: 1.01-1.38). After further adjustment for other confounding variables, the association remained significant. No significant association was found between other dietary habits and odds of MetS. CONCLUSION: Higher intakes of barbecued-food consumption were related to the prevalence of MetS. Larger longitudinal studies in other population groups are needed to confirm these associations.
OBJECTIVE: Metabolic syndrome (MetS) is a complex disorder with an increasing prevalence globally. Limited data are available about the association between dietary habits and the prevalence of MetS. The present cross-sectional study aimed to investigate the association between dietary habits and MetS in a large population sample from Iranians. METHODS: The study was conducted on 9261 adults aged 35-70 years who attended the baseline phase of Shahedieh cohort study, Yazd, Iran. Dietary habits including meal frequency, fried food consumption, adding salt to prepared meal, barbecued food consumption, used oil type and reuse oil number were assessed by a standard questionnaire. MetS was defined using the National Cholesterol Education Program Adult Treatment Panel III criteria. Logistic regression was used in different adjusted models to investigate the relationship between dietary habits and MetS: (Model I: adjusted for age, sex and energy. Model II: Model I + adjusted for wealth score index and physical activity. Model III: Model II + adjusted for cardiovascular diseases and liver diseases). RESULTS: The subjects who ate barbecued-food more than 3 times/ month had 1.18 times greater odds for MetS than individual who ate this less than once/ month (OR: 1.18, 95% CI: 1.01-1.38). After further adjustment for other confounding variables, the association remained significant. No significant association was found between other dietary habits and odds of MetS. CONCLUSION: Higher intakes of barbecued-food consumption were related to the prevalence of MetS. Larger longitudinal studies in other population groups are needed to confirm these associations.