Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis

Abstract

: Background: Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Methods: Data from the National Health and Nutrition Examination Survey (NHANES) 2007–2010 were utilized to determine the frequency of cooking at home and PDQ, along with sociodemographic variables. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels. Multinomial logistic regression analysis was utilized to evaluate the association of dietary patterns with all covariates. Results: For daily HEI, five distinct dietary classes were identified. For dinner HEI, six classes were identified. In comparison to the standard American diet classes, home cooking was positively associated with daily (p < 0.05) and dinner (p < 0.001) dietary classes that had the highest amounts of total vegetable and greens/beans intake. PDQ was positively associated with these classes at the daily level (p < 0.001), but negatively associated with healthier classes at the dinner level (p < 0.001). Conclusion: The use of latent class profile analysis at the daily and dinner meal-time levels identified that food choices coalesce into diverse intakes, as shown by identified dietary classes. Home cooking frequency could be considered a positive factor associated with higher vegetable intake, particularly greens/beans, at the daily and dinner levels. At the same time, the perception of diet quality has a positive association only with daily choices.

Cooking at Home and Adherence to the Mediterranean Diet During the COVID-19 Confinement: The Experience From the Croatian COVIDiet Study

“…It is suggested that eating more of home-cooked meals positively influences dietary behaviors, such as having greater adherence to the MedDiet, as well as a higher probability of having normal BMI value and body fat percentage ( 29 ). Furthermore, people with greater cooking skills also had higher weekly vegetable consumption and lower consumption of “unhealthier” food groups ( 56 , 57 ). Our results indicate that the respondents who increased their cooking frequency during the COVID-19 confinement preferred olive oil as the main source of added fat.…”

Advances in methods for characterizing dietary patterns: A scoping review

“…Half of the studies were published between 2005 and 2019, 36 – 47 and the remaining 12 were published between 2020 and March 2022. 48 – 59 Three studies used data from subsets of the European Prospective Investigation into Cancer and Nutrition, 36 , 45 , 46 two studies used waves of data from the National Health and Nutrition Examination Survey, 54 , 58 and two studies used data from the ELSA-Brasil cohort study ( Table 2 ). 42 , 57 Sample sizes ranged from 250 to over 73,000 participants.…”

Association between Latent profile of dietary intake and cardiovascular diseases (CVDs); Results from Fasa Adults , Cohort Study (FACS)

“…Moreover, the majority of research that evaluated the relationship between diet and CVDs without considering synergistic effects on health outcomes was restricted to particular food groups or patterns 10,11 . Therefore, it appears that evaluating overall dietary patterns instead of focusing on specific diets can provide a more accurate prediction regarding dietary patterns and the prevalence of diseases 12 . To better define the incidence of multi-component constructs like CVDs and approximate its nutritional risk factors in the target population, the estimation of the Latent profile of dietary intake was developed 13 .…”