بررسي رابطه سندرم متابوليك با الگوهاي غذايي زنان غير يايسه

Association between the metabolic syndrome and food patterns in non-menopause women

Background and objectives: The metabolic syndrome (MetS) is associated with overweight and obesity. It is also considered a risk factor for cardiovascular disease and type II diabetes. Almost one-third of Iranian adults are afflicted with MetS, with a higher prevalence among women. In this study the relationship of dietary pattern with the metabolic syndrome among non-menopausal women (18-50 yr) in District 13 of Tehran was determined. Materials and Methods: This was a nested case-control study using the Tehran Lipid Glucose Study (TLGS) data on 920 non-menopausal women (18-50 yrs) as the case group. The control group was an equal number of subjects matched for age. Dietary intakes were assessed with a 168-iteme semi-quantitative food frequency questionnaire (26 food groups). Using factor analysis, the predominant food patterns were identified. The odds ratio of MetS (defined according to the International Diabetes Federation guidelines) and its components was calculated using logistic regression, after adjusting for confounding variables. Results: Two predominant dietary patterns were identified. The desirable food pattern was characterized by the consumption of raw vegetables, fruits, starchy vegetables, olives, fried vegetables, low-fat d high-fat dairy products, legumes, nuts, eggs, oil, whole grains, fish, and chicken. In the undesirable food pattern the widely consumed food items included soft drinks, commercial fruit juices, cookies and high-sugar sweets, ready-to-eat foods, mayonnaise, snacks (potato chips and puffed corn), oil, pickles, organ meats, refined grains, meat, and salt. After adjustment for various confounding variables (energy intakes, energy expenditure, education level, job, family history of diabetes or stroke, smoking, and BMI), the desirable food pattern was found to be inversely associated with MetS (odds ratio=0.87; 95% confidence interval: 0.16-0.73, P-value <0.001) and hyperglycemia (odds ratio=0.34; 95% confidence interval: 0.13-0.87, P-value <0.05). No associations were observed between MetS and the undesirable food pattern, and of the components of MetS only triglyceride level was associated with this food pattern (odds ratio=2.17; 95% confidence interval: 1.09- 4.32, P-value <0.001). Conclusion: The desirable food pattern is significantly inversely associated with the metabolic syndrome, whereas the undesirable food pattern has no association.