Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, United Kingdom.
PLoS One. 2011;6(8):e23384. doi: 10.1371/journal.pone.0023384. Epub 2011 Aug 17.
Dietary factors such as low energy density and low glycemic index were associated with a lower gain in abdominal adiposity. A better understanding of which food groups/items contribute to these associations is necessary.
To ascertain the association of food groups/items consumption on prospective annual changes in "waist circumference for a given BMI" (WC(BMI)), a proxy for abdominal adiposity.
We analyzed data from 48,631 men and women from 5 countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Anthropometric measurements were obtained at baseline and after a median follow-up time of 5.5 years. WC(BMI) was defined as the residuals of waist circumference regressed on BMI, and annual change in WC(BMI) (ΔWC(BMI), cm/y) was defined as the difference between residuals at follow-up and baseline, divided by follow-up time. The association between food groups/items and ΔWC(BMI) was modelled using centre-specific adjusted linear regression, and random-effects meta-analyses to obtain pooled estimates.
Higher fruit and dairy products consumption was associated with a lower gain in WC(BMI) whereas the consumption of white bread, processed meat, margarine, and soft drinks was positively associated with ΔWC(BMI). When these six food groups/items were analyzed in combination using a summary score, those in the highest quartile of the score--indicating a more favourable dietary pattern--showed a ΔWC(BMI) of -0.11 (95% CI -0.09 to -0.14) cm/y compared to those in the lowest quartile.
A dietary pattern high in fruit and dairy and low in white bread, processed meat, margarine, and soft drinks may help to prevent abdominal fat accumulation.
低能量密度和低血糖指数等饮食因素与腹部脂肪增加较少有关。需要更好地了解哪些食物组/项有助于这些关联。
确定食物组/项的摄入量与“给定 BMI 的腰围变化（WC（BMI））”的前瞻性年度变化之间的关联，WC（BMI）是腹部肥胖的替代指标。
我们分析了来自 5 个国家的 48631 名男性和女性参与欧洲癌症前瞻性调查和营养研究（EPIC）的数据。在基线和中位随访时间为 5.5 年后进行了人体测量。WC（BMI）定义为腰围回归 BMI 的残差，WC（BMI）的年变化（ΔWC（BMI），cm/y）定义为随访时和基线时残差之间的差异，除以随访时间。使用中心特异性调整线性回归和随机效应荟萃分析来获得汇总估计值，对食物组/项与ΔWC（BMI）之间的关系进行建模。
较高的水果和乳制品消费与 WC（BMI）的增加较少有关，而白面包、加工肉类、人造黄油和软饮料的消费与ΔWC（BMI）呈正相关。当使用综合评分分析这六个食物组/项时，评分最高四分位数（表明饮食模式更有利）的人ΔWC（BMI）为-0.11（95%CI-0.09 至-0.14）cm/y，而评分最低四分位数的人则为-0.11（95%CI-0.09 至-0.14）cm/y。
高水果和乳制品、低白面包、加工肉类、人造黄油和软饮料的饮食模式可能有助于防止腹部脂肪堆积。
