Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition

被引:90
作者
Guallar-Castillon, Pilar
Rodriguez-Artalejo, Fernando
Fornes, Nelida Schmid
Banegas, Jose R.
Etxezarreta, Pilar Amiano
Ardanaz, Eva
Barricarte, Aurelio
Chirlaque, Maria-Dolores
Iraeta, Miren Dorronsoro
Larranaga, Nerea Larranaga
Losada, Adamina
Mendez, Michelle
Martinez, Carmen
Quiros, Jose R.
Navarro, Carmen
Jakszyn, Paula
Sanchez, Maria J.
Tormo, Maria J.
Gonzalez, Carlos A.
机构
[1] Univ Autonoma Madrid, Fac Med, Dept Med Prevent & Salud Publ, Madrid 28029, Spain
[2] Johns Hopkins Bloomberg Sch Publ Hlth, Dept Epidemiol, Baltimore, MD USA
[3] Univ Fed Goias, Sch Nutr, Goiania, Go, Brazil
[4] Hlth Dept Basque Country, Publ Hlth Div Gipuzkoa, Donostia San Sebastian, Spain
[5] Publ Hlth Inst Navarra, Pamplona, Spain
[6] Murcia Hlth Council, Dept Epidemiol, Murcia, Spain
[7] Consejeria Salud & Serv Sanitarios Asturias, Direcc Gen Salud Publ & Planificac, Oviedo, Spain
[8] Catalan Inst Oncol, Grp Nutr Environm & Canc, Dept Epidemiol & Canc Registry, Barcelona, Spain
[9] Escuela Andaluza Salud Publ, Granada, Spain
关键词
fried food; general obesity; central obesity; olive oil; Spain;
D O I
10.1093/ajcn/86.1.198
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Background: Consumption of fried food has been suggested to promote obesity, but this association has seldom been studied. Objective: We aimed to assess the association of energy intake from fried food with general and central obesity in Spain, a Mediterranean country where frying with oil is a traditional cooking procedure. Design: This was a cross-sectional study of 33 542 Spanish persons aged 29-69 y who were participating in the European Prospective Investigation into Cancer and Nutrition between 1992 and 1996. Dietary intake was assessed by a diet history questionnaire. Height, weight, and waist circumference were measured by trained interviewers. Analyses were performed with logistic regression and were adjusted for total energy intake and other confounders. Results: The prevalence of general obesity [body mass index (in kg/m(2)) 30] was 27.6% in men and 27.7% in women. Respective figures for central obesity (waist circumference >= 102 cm in men and >= 88 cm in women) were 34.5% and 42.6%. The average proportion of energy intake from fried food was 15.6% in men and 12.6% in women. The adjusted odds ratios for general obesity in the highest versus the lowest quintile of fried food intake were 1.26 (95% CI: 1.09, 1.45; P for trend < 0.001) in men and 1.25 (1.11, 1.41; P for trend < 0.001) in women. The corresponding values for central obesity were 1.17 (1.02, 1.34; P for trend < 0.003) in men and 1.27 (1.13, 1.42; P for trend < 0.001) in women. Conclusion: Fried food was positively associated with general and central obesity only among subjects in the highest quintile of energy intake from fried food.
引用
收藏
页码:198 / 205
页数:8
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