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Med J Islam Repub Iran. 2016 May 25;30:376. eCollection 2016.

Diet quality in obese/overweight individuals with/without metabolic syndrome compared to normal weight controls.

Author information

1
PhD candidate of Nutrition, Department of Clinical Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran, & PhD candidate of Nutrition, Evaz school of health, Larestan School of Medical Sciences, Larestan, Iran. s_yousai2006@yahoo.com.
2
Professor, Endocrinology and Metabolism Research Center (EMRC), Vali-Asr Hospital, Tehran University of Medical Sciences, Tehran, Iran. esteghamati@tums.ac.ir.
3
MSc, Department of Community Health Nursing, School of Nursing and Midwifery, Tehran University of Medical Sciences, Tehran, Iran. mahnaz211@yahoo.com.
4
PhD, Center for Health Related Social and Behavioral Sciences Research, Shahroud University of Medical Sciences, Shahroud, Iran. khosravi2000us@yahoo.com.
5
MSc, Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran. alinavaz.mina@yahoo.com.
6
MSc, Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran. b.hosseini.bh@gmail.com.
7
Associate Professor, Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran. kdjafarian@tums.ac.ir.

Abstract

BACKGROUND:

Metabolic syndrome (MetS) is a serious public health concern worldwide; however, the pathogenesis of this disease has not been yet cleared. This study aimed to compare diet quality in obese/overweight participants with/without metabolic syndrome with normal weight controls.

METHODS:

This was a comparative study on 147 Iranian adults under treatment at the Endocrinology Center of Tehran University of Medical Sciences. They were assigned into three groups (normal weight, obese weight with/without MetS) according to the inclusion- exclusion criteria. Metabolic syndrome was defined according to the NCEP ATPIII consensus criteria. Healthy Eating Index Data were obtained from the validated FFQ to determine the diet quality index scores, using the Healthy Eating Index-2010.

RESULTS:

Our findings demonstrated that FBS, TG, SBP, WC and weight were higher among MetS patients compared to the both weight matched and non-weight matched participants, while HDL-c was lowest in this group (p<0.05). A statistically significant difference was found between healthy weight controls and obese/overweight participants with/without MetS in HEI-2010, and 9 of the 12 HEI-2010 components score (p<0.05).

CONCLUSION:

Our study revealed that low diet quality was a risk factor in developing MetS.

KEYWORDS:

Diet; Metabolic Syndrome; Obesity

PMID:
27493920
PMCID:
PMC4972048

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