Key Laboratory for Disease Prevention and Control and Health Promotion of Shaanxi Province, Department of Epidemiology and Biostatistics, Global Health Institute, School of Public Health, Xi'an Jiaotong University Health Science Center, 76 West Yanta Road, Xi'an 710061, China.
Nutrition and Food Safety Engineering Research Center of Shaanxi Province, Key Laboratory of Environment and Genes Related to Diseases, Xi'an Jiaotong University, 76 West Yanta Road, Xi'an 710061, China.
Nutrients. 2022 Dec 9;14(24):5243. doi: 10.3390/nu14245243.
Staple food preference vary in populations, but evidence of its associations with obesity phenotypes are limited. Using baseline data ( = 105,840) of the Regional Ethnic Cohort Study in Northwest China, staple food preference was defined according to the intake frequency of rice and wheat. Overall and specifically abdominal fat accumulation were determined by excessive body fat percentage and waist circumference. Logistic regression and equal frequency substitution methods were used to evaluate the associations. We observed rice preference (consuming rice more frequently than wheat; 7.84% for men and 8.28% for women) was associated with a lower risk of excessive body fat (OR, 0.743; 95%CI, 0.669-0.826) and central obesity (OR, 0.886; 95%CI, 0.807-0.971) in men; and with lower risk of central obesity (OR, 0.898; 95%CI, 0.836-0.964) in women, compared with their wheat preference counterparties. Furthermore, similar but stronger inverse associations were observed in participants with normal body mass index. Wheat-to-rice (5 times/week) reallocations were associated with a 36.5% lower risk of normal-weight obesity in men and a 20.5% lower risk of normal-weight central obesity in women. Our data suggest that, compared with wheat, rice preference could be associated with lower odds ratios of certain obesity phenotypes in the Northwest Chinese population.
主食偏好因人群而异，但有关其与肥胖表型关联的证据有限。本研究使用中国西北地区区域性民族队列研究的基线数据（n=105840），根据大米和小麦的摄入频率来定义主食偏好。总体和腹部脂肪堆积分别通过体脂百分比和腰围超标来确定。使用 logistic 回归和等频率替代方法来评估关联。我们观察到，与食用小麦相比，更喜欢食用大米（男性中更频繁地食用大米，占 7.84%；女性中更频繁地食用大米，占 8.28%）与男性体脂过多（OR，0.743；95%CI，0.669-0.826）和中心性肥胖（OR，0.886；95%CI，0.807-0.971）风险降低相关；与女性中心性肥胖（OR，0.898；95%CI，0.836-0.964）风险降低相关，与食用小麦的男性和女性相比。此外，在正常体重指数的参与者中观察到了类似但更强的反向关联。与食用小麦相比，每周 5 次将主食从小麦转换为大米与男性正常体重肥胖风险降低 36.5%和女性正常体重中心性肥胖风险降低 20.5%相关。我们的数据表明，与小麦相比，大米偏好可能与中国西北地区人群某些肥胖表型的较低比值有关。
