Consumption of fruits, vegetables, and legumes are associated with overweight/obesity in the middle- and old-aged Chongqing residents: A case-control study

Abstract

This study aimed to investigate the association of dietary habits with the risk of overweight/obesity among middle-and-old-aged Chongqing residents and also to examine the joint effects of behavioral lifestyles, dietary habits, and overweight/obesity.In this case-control study, age (±3 years), sex, and time of physical exercise matched 979 overweight/obesity residents, and 979 normal weight residents were recruited.A validated questionnaire was used to collect participants' information. Conditional logistic regression analysis was performed to determine the adjusted odds ratios (ORs) and 95% CIs of dietary habits and lifestyles associated with overweight/obesity risk.Overweight/obesity was defined as body mass index (BMI) ≥ 24 kg•m −2 , and normal weight was defined as 18.5 ≤ BMI < 24 kg•m −2 .The multivariate-adjusted models showed the weekly intake frequency of fruits 0-1 (day/week) (OR = 1.79, 95% CI = 1.04-3.10), and legumes 0-1 (day/week) (OR = 2.45, 95% CI = 1.28-4.67), as well as the weekly intake percentage of vegetables ≥ 15% (OR = 2.44, 95% CI = 1.04-5.71) were associated with a higher risk of overweight/obesity. Besides, there were joint effects of lifestyles (smoking or drinking) and dietary habits on overweight/obesity risk (P for interaction < 0.05).The consumption of vegetables, fruits, legumes, and the joint effects of behavioral habits (smoking or drinking) may modify the risk of being overweight/obese. It is essential to consume fruits and legumes at least 2 days/week, quit smoking, and stop consuming alcohol to avoid overweight/obesity among middle-aged and elderly people in Chongqing, China.

Body Weight Loss Efficiency in Overweight and Obese Adults in the Ketogenic Reduction Diet Program—Case Study

“…Causes of globesity are related with overfeeding [30], ultraprocessed food [31], and fast food [32], but also with the gut microbiota [33,34], inheritance and genetics [35], etc., indicating its multiplex etiology [36]. But when obesity is related with food intake, the causes are high energy and low nutrient density [37], with a high proportion of salty snacks and sweets [38] and an extremely low proportion of fruits and vegetables [39]. As Nour and coworkers presented [40], the consumption of more than four servings per day reduces the risk of weight gain but also the inverse association with waist circumference in women (≈−0.4 cm per daily vegetable serving), while another study has related vegetable intake with a higher intake of fibers, relating it with weight loss among Full Plate Living program participants [41].…”

Therapeutic Applications and Effects of Lupinus angustifolius (Blue Lupin) and Its Components: A Systematic Review and Meta-Analysis

“…The consumption of legumes in a diet with a low content of saturated fatty acids aids in controlling lipid homeostasis and, as a consequence, decreases cardiovascular risks (the high fiber content of legumes, the low glycemic index, and the presence of phytochemicals are responsible for this property) [43]. In overweight and/or obese patients, the satiating effect of legumes aids in maintaining control over total intake, contributing to a negative energy balance [44][45][46]. ), possess anti-inflammatory and antidiabetic activities and could be useful in inflammatory processes.…”

Glutamate, Humic Acids and Their Combination Modulate the Phenolic Profile, Antioxidant Traits, and Enzyme-Inhibition Properties in Lettuce

“…A diet rich in fruits and vegetables promotes physical and mental health, prevents disease, and increases the quality of life. Researchers use this strategy to explore natural plant species that can control various metabolic risk factors and identify bioactive compounds, such as polyphenols, carotenoids, and vitamins, Plants 2023, 12, 1822 2 of 15 to restrain obesity development [1], as well as lower the risk of chronic diseases [3]. L. sativa contains a diversity of antioxidant compounds, including phenolics, carotenoids, and ascorbic acid [4].…”