Dietary patterns and 14-y weight gain in African American women  

Oleh:

Boggs, Deborah A ; Palmer, Julie R. ; Spiegelman, Donna

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 94 no. 01 (Jul. 2011), page 86-94 .
Topik: NUTRITIONAL; Dietary Intake; Body Composition
Fulltext: Am J Clin Nutr-2011-Boggs-86-94.pdf (95.2KB)

Ketersediaan

Perpustakaan FK Nomor Panggil: A07.K.2011.02 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Background: An inverse association between healthy dietary patterns and weight gain that has been shown in white populations is not evident in the few studies in African Americans, a population at high risk of obesity. Objective: We prospectively assessed dietary patterns in relation to weight gain in African American women. Design: The study included 41,351 women aged 21–54 y at enrollment in 1995 in the Black Women's Health Study. Participants reported dietary intake in 1995 and 2001 and current weight every 2 y through mailed questionnaires. By using factor analysis, 2 major dietary patterns were identified: a “vegetables/fruit” pattern and a “meat/fried foods” pattern. Multivariable mixed linear regression models were used to estimate mean weight gain in 14 y of follow-up according to each dietary pattern. Results: Among women who maintained similar dietary patterns in 1995 and 2001, the vegetables/fruit pattern was associated with significantly less weight gain over 14 y (10.88 and 11.94 kg in the highest and lowest quintiles, respectively; P for trend = 0.003), whereas the meat/fried foods pattern was associated with significantly greater weight gain (12.02 and 10.15 kg in the highest and lowest quintiles, respectively; P for trend < 0.001). The associations were stronger among women aged <35 y, whose weight gain was greatest. Conclusion: These findings are the first to indicate that African American women may be better able to achieve long-term weight maintenance by consuming a diet high in vegetables and fruit and low in red meat and fried foods.

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