Some behavioral risk factors of obesity in Ardabil –Iran adults

Mohajeri, Mahsa; Houjeghani, Shiva; Ghahremanzadeh, Mohammad; Borghei, Mohammad; Moradi, Fardin; Barzegar, Ali

doi:10.1016/j.obmed.2019.100167

Cited by 5 publications

(11 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is consistent with previous studies that found men with high BMI were more likely to eat at restaurants ( 31 ) and consume more energy ( 32 ). In addition, it was also found previously that people who consumed meals at dine-in restaurants were more likely to be overweight or obese ( 33 ). A study from 2016 that included 18,098 adults concluded that men consume more meals that were prepared out of home and have higher energy intake than women ( 8 ).…”

Section: Discussionsupporting

confidence: 70%

Consumption of takeaway and delivery meals is associated with increased BMI and percent fat among UK Biobank participants

Albalawi

Hambly

Speakman

2022

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

Background Consumption of meals bought from out-of-home sources is a suggested risk factor for obesity, but the supporting evidence is mixed. Objectives To investigate the association between consumption of different types of meals and BMI or percent body fat. Methods Data were from the UK Biobank in response to a “Type of Meals Eaten” survey, which specified the sources of the meals consumed over the previous 24 h. Because direction of causality is unknown, the data were analyzed with meal choice as the dependent variable first and then BMI as the dependent variable second. Results The total number of participants was 5197 (2841 women and 2356 men). Participants with higher BMI and percent body fat were more likely to report consuming takeaway and/or delivery meals, with prevalence ORs (95% CIs) of 2.12 (95% CI: 1.40, 3.22; Bonferroni P < 0.0001) for women's adjusted BMI, 1.95 (95% CI: 1.30, 2.93; Bonferroni P < 0.0001) for women's adjusted percent body fat, 1.65 (95% CI: 1.05, 2.59; Bonferroni P < 0.002) for men's adjusted BMI, and 1.41 (95% CI: 0.70, 2.84; Bonferroni P < 0.01) for men's adjusted percent body fat. As BMI and percent body fat increased, both men and women were increasingly less likely to report having consumed a home-cooked and prepared meal during the previous 24 h. Analyzing the data with BMI and percent body fat as the dependent variable showed that both unadjusted and adjusted BMI and percent body fat were higher in individuals reporting consumption of takeaway and delivery foods the previous day and lower in those consuming homecooked meals. The probability of having consumed a meal that was prepared and eaten at a restaurant and/or café was also associated with BMI and percent fat among men but not women. Conclusions Homecooked meals were more often consumed by those with low BMI and percent body fat, whereas delivery and takeaway meals were more often eaten by individuals with higher BMI. Consumption of fast-food/café meals was not consistently associated with BMI or percent body fat. The direction of causality in these associations cannot be inferred from this cross-sectional study.

show abstract

Section: Discussionsupporting

confidence: 70%

Consumption of takeaway and delivery meals is associated with increased BMI and percent fat among UK Biobank participants

Albalawi

Hambly

Speakman

2022

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

show abstract

“…People with education and higher education are less likely to be O or OW. 1,28 Another result obtained especially with the individuals who have university-level education indicates that the risk of obesity is much lower than individuals with other education levels (primary school). It has been found that individuals who are university graduates are approximately 4 times more responsive to obesity than individuals who graduated from other education groups.…”

Section: Resultsmentioning

confidence: 99%

“…This might be due to higher energy foods as well as greater socioeconomic access to food. 28,32 Although this seems like a desirable outcome, it should not be overlooked that these individuals face unbalanced nutrition because they can live on a very low income. An additional nutrition assistance program such as the food stamp program in the USA that provides balanced nutrition by purchasing healthy food should be implemented in Turkey, too.…”

Section: Resultsmentioning

confidence: 99%

Determining the Relationship Between Distinct Obesity Prevalence Groups and Risk Factors By Panel Random-Effect Ordered Probit Model in Turkey

Baygutalp

Urak³

et al. 2023

Pharmata

View full text Add to dashboard Cite

Objective:The aim of this study was to analyze the sociodemographic and economic characteristics of families or individuals that can affect the normal weight, overweight, obesity, and severe obesity of the individual determined by the body mass index using the panel random-effect ordered probit model in Turkey. Methods:The analysis used the survey data from the 2016 Turkey Health Research created by the Turkish Statistical Institute. The choice of the random-effect model was confirmed by a statistical test.Results: We found that many sociodemographic and economic factors of family members or family significantly affect the probability of obesity groups. For example, considering the change in the age scale of obesity, the probability of being at normal weight decreases as the ages of family members increase, and this condition triggers being overweight, obese, and severe obese as the age progresses. As the family income increases, the individuals become more obese, while the education level of the individuals and the time devoted to walking for more than an hour a day show that the individuals are successful in their maintaining a normal weight. Conclusion:Obesity is an important problem in Turkey and should be tackled effectively. It has been determined that the sociodemographic and economic factors of the individual significantly affect the probability of obesity. Social risk groups that are positively associated with obesity should be identified, and awareness training should be given to each group with appropriate methods.

show abstract

“…Many dietary components shape the responses of the body immune like as functional foods and dietary antioxidants that are important factors for the keep the function of the immunity system. These foods expand life quality by prevention of nutrition-related diseases [5][6][7][8]. Recent studies [9][10][11] have suggested that functional foods consumption can improve COVID-19 symptoms, but until now no study has examined these foods consumption impacts on COVID 19 severity of symptoms.…”

Section: Introductionmentioning

confidence: 99%

The difference in the dietary inflammatory index, functional food, and antioxidants intake between COVID -19 patients and healthy persons

Mohajeri

Mohajery

Nemati

et al. 2022

MNM

Self Cite

View full text Add to dashboard Cite

BACKGROUND: The healthy diet is important to maintain immunity against infection. This study aimed to assess and compare the consumption of functional foods, some antioxidants, and dietary inflammatory index between Iranian COVID-19 patients and healthy persons. METHODS: This case-control study was conducted between 1000 (500 cases and 500 controls) adults aged 18–65years in Iran, that were sampling based on the snowball method and their information was collected electronically. The dietary intake was assessed using the Food Frequency Questionnaire (FFQ). RESULTS: There was a significant difference (p = 0.044) in vitamin D consumption between healthy people and COVID-19 patients. Vitamin E intake in healthy participants was significantly (p = 0.041) more than COVID-19 patients. There was a significant difference in Zinc (p = 0.011), selenium (p = 0.021), and vitamin C (p = 0.023) between healthy persons and COVID-19 patients. Healthy participants’ consumption of onion (56.5±7.82 g/day), garlic (4.32±0.01 g/day) and oat (6.32±0.71 g/day) was significantly (p≤0.05) more than COVID-19 patients. With the increase of each unit in the score of the dietary inflammatory index, the risk of COVID-19 incidence increased 1.63 times (OR = 1.63 95% CI: 1.54–1.72). There was an inverse association between the consumption of antioxidants and functional foods with the risk of COVID-19 incidence in the study population (p≤0.05). CONCLUSION: Healthy people consumption of antioxidants and functional foods was more than COVID-19 patients and there was a significant inverse association between the risk of COVID- 19 incidence with the consumption of functional foods and antioxidants. Increasing the dietary inflammatory index score increased the risk of COVID- 19 incidence. There is a need for further clinical trials to confirm the effect of consuming functional foods and antioxidants on the prevention or treatment of COVID-19.

show abstract

Some behavioral risk factors of obesity in Ardabil –Iran adults

Cited by 5 publications

References 50 publications

Consumption of takeaway and delivery meals is associated with increased BMI and percent fat among UK Biobank participants

Consumption of takeaway and delivery meals is associated with increased BMI and percent fat among UK Biobank participants

Determining the Relationship Between Distinct Obesity Prevalence Groups and Risk Factors By Panel Random-Effect Ordered Probit Model in Turkey

The difference in the dietary inflammatory index, functional food, and antioxidants intake between COVID -19 patients and healthy persons

Contact Info

Product

Resources

About