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Associations between dietary patterns and obesity phenotypes

International Journal of Obesity volume 33, pages 1419–1426 (2009)Cite this article

Abstract

Objective:

To examine whether dietary patterns are associated with obesity phenotypes.

Design:

Cross-sectional study.

Subjects:

We recruited 664 participants aged between 18 and 55 years. Dietary data were collected from a food frequency questionnaire. A factor analysis was performed to derive dietary patterns. Body mass index (BMI), weight and waist girth were recorded using standard procedures. Fat mass and fat-free mass were assessed by electrical bioimpedance. Obesity was defined as having a BMI⩾30 kg m−2 and a positive FHO (FHO+) as having at least one obese first-degree relative.

Results:

Two dietary patterns were identified; Western and Prudent. The Western pattern was mainly characterized by a higher consumption of refined grains, French fries, red meats, condiments, processed meats and regular soft drinks whereas the Prudent pattern was mainly characterized by a higher consumption of non-hydrogenated fat, vegetables, eggs and fish and seafood. Subjects in the top tertile of the Western pattern had higher BMI, weight, waist girth, waist-to-hip ratio and fat mass than those in the lower tertile. In contrast, subjects in the top tertile of the Prudent pattern had lower BMI, weight, waist girth, fat mass, HDL-cholesterol levels, and lower triglyceride levels than those in the lowest tertile. Individuals in the upper tertile of the Western pattern were more likely to be obese (obesity was defined as having a BMI⩾30 kg m−2) (OR=1.82, 95% CI 1.16–2.87) whereas those in the upper tertile of the Prudent pattern were less likely to be obese (OR=0.62, 95% CI 0.40–0.96). These latter significant associations were only observed among those with FHO+. No such association was observed among FHO− individuals.

Conclusion:

Individuals having a high score of Western pattern were more likely to be obese and those having a high score of the Prudent pattern were less likely to be obese, and this is particularly among individuals with an FHO+.

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Acknowledgements

We express our gratitude to the participants involved in the study for their excellent collaboration. We thank Marie-Eve Bouchard, Steve Amireault, Diane Drolet and Dominique Beaulieu for their collaboration to the recruitment of the participants, the study co-ordination and data collection. Ann-Marie Paradis is supported by a doctoral research award from the Canadian Institutes of Health Research (CIHR). Gaston Godin is Tier 1 Canada Research Chair in health-related behavior, Laval University. This work was supported by a grant from CIHR—New Emerging Teams Programs (NET) (no. OHN 63276). AMP performed the statistical analysis of the data and took the primary role in drafting the article. GG, LP and MCV guided the strategy of the data analysis, assisted with the interpretation of the results and provided critical review of the article. GG, LP and MCV designed the study. All authors read and approved the final article.

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, Laval University, Québec, Canada

    A-M Paradis & M-C Vohl

  2. Lipid Research Center, CHUQ-CHUL Pavilion, Québec, Canada

    A-M Paradis, L Pérusse & M-C Vohl

  3. Institute of Nutraceuticals and Functional Foods (INAF), Laval University, Québec, Canada

    A-M Paradis & M-C Vohl

  4. Faculty of Nursing, Laval University, Québec, Canada

    G Godin

  5. Department of Social and Preventive Medicine, Laval University, Québec, Canada

    L Pérusse

Authors
  1. A-M Paradis
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  2. G Godin
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  4. M-C Vohl
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Corresponding author

Correspondence to M-C Vohl.

Appendix 1

Appendix 1

Table A1

Table a1 Food groupings used in the dietary pattern analysisa
Full size table

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Paradis, AM., Godin, G., Pérusse, L. et al. Associations between dietary patterns and obesity phenotypes. Int J Obes 33, 1419–1426 (2009). https://doi.org/10.1038/ijo.2009.179

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