An analysis of dietary patterns and body composition parameters in the Polish population

Abstract

Background. Lifestyle factors are the key determinants of health. Diet exerts the great influence on the weight to height ratio and the body fat percentage. In addition to total energy intake, the type and quality of the diet can also play a role in the etiology of obesity in susceptible individuals. Objective. Aim of this study was to identify the dietary patterns of the Polish population and to determine the associations between these characteristics and body composition parameters. This study presents the clustering of dietary models and body composition to determine the association of these dietary patterns with BMI, physique rating (body type) or visceral fat. Material and methods. The sample consisted of 402 respondents aged 18 to 65. Nutrition models were identified with cluster analysis. Logistic regression modelling with adjustment for confounders was applied. Three dietary-lifestyle patterns were identified. Results. Individuals belonging to the processed food model were at significantly higher risk of overweight and obesity expressed by BMI scores (OR=1.55; 95%CI: 1.26-1.89). The average BMI score was 28.19 ± 3.45 kg/m2 in the processed food model, 23.78 ±2.21 kg/m2 in the control group, and 22.17 ± 2.69 kg/m2 in the healthy nutrition model. Respondents belonging to the processed food model were also characterized by considerably higher body fat percentage (OR=1.89, 95%CI: 1.37-2.34) and higher visceral fat levels (OR=2.12; 95%CI: 1.42-2.34). Frequent intake (at least several times a week) of sweetened carbonated or non-carbonated beverages (p=0.002) and instant foods (p=0.006) were the main factors associated with the risk of higher body fat percentage and higher visceral fat levels. Conclusions. Dietary patterns have been proposed as a solution to investigating the association between food choice and body composition, and such studies focus on analyses of the entire diet, rather than on the intake of individual nutrients or food groups.

Effects of Vibrotherapy with Different Characteristics and Body Position on Post-Exercise Recovery after Anaerobic Exercise

“…From the group of volunteers, 16 healthy men were selected, who were characterized by a similar level of physical fitness described by the ACSM (The American College of Sports Medicine) as fair with VO 2 max 44.9-50.1 mL•kg −1 •min −1 [27]. The following inclusion criteria were applied: male sex, age between 20 and 30 years, and body composition parameters within the normal ranges for the Polish population [28,29]. The exclusion criteria included any contraindications to physical activity and contraindications to the use of vibration [18].…”

Nutrient Intake among Pregnant Women in Spain and Poland: A Comparative Analysis

“…On the other hand, the traditional Polish diet tends to be rich in meat, which could explain the higher protein intake among participating Polish pregnant women compared to Spanish participants [ 33 ]. In addition, potatoes, cabbage, and cereals are also very common foods in the Polish diet, which explains the higher intake of carbohydrates and fiber among participantsin Poland than among those in Spain in the present study [ 16 , 17 ]. These findings are consistent with other studies that have reported high protein and fiber intake in Eastern Europe [ 34 ].…”

“…Another example is the Polish diet, which is traditionally based on cereals, potatoes, vegetables, and meat. Although it is high in some nutrients that have been linked to certain health risks, such as saturated fat and sodium, the Polish diet also offers several benefits when consumed in moderation as part of a balanced diet, including being nutrient-dense, and high in protein and fiber [ 16 , 17 ].…”