Identifying usual food choices at meals in overweight and obese study volunteers: implications for dietary advice

Guan, Vivienne; Probst, Yasmine; Neale, Elizabeth P.; Batterham, Marijka; Tapsell, Linda C.

doi:10.1017/s0007114518001587

Cited by 17 publications

(19 citation statements)

References 45 publications

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“…Novel data mining techniques (e.g. maching learning algorithms) may help in defining more precisely the usual type of consumed meals [ 57 , 58 ]. Furthermore, the inconsistent definitions of breakfast and breakfast skipping across studies and countries [ 6 , 59 ] renders comparisons difficult.…”

Section: Discussionmentioning

confidence: 99%

Association between breakfast composition and abdominal obesity in the Swiss adult population eating breakfast regularly

Chatelan

Castetbon

Pasquier

et al. 2018

Int J Behav Nutr Phys Act

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BackgroundEvidence from experimental and observational studies is limited regarding the most favorable breakfast composition to prevent abdominal fat accumulation. We explored the association between breakfast composition (a posteriori derived dietary patterns) and abdominal obesity among regular breakfast eaters from a Swiss population-based sample.MethodsThe cross-sectional survey assessed diet using two 24-h dietary recalls in a nationally representative sample of adults aged 18 to 75 years. We derived dietary patterns using principal component analysis based on the intake of 22 breakfast-specific food groups. All regular breakfast eaters were predicted an individual score for each identified pattern, and then classified into tertiles (T1, T2, T3). We defined abdominal obesity as waist-to-hip ratio (WHR) ≥ 0.9 in men and ≥ 0.85 in women. Logistic models were adjusted for sociodemographic characteristics, relevant nutrition- and health-related behaviors, and diet quality during the rest of the day.ResultsOf the 2019 included survey participants, 1351 (67%) were regular breakfast eaters. Among them, we identified three breakfast types: 1) ‘traditional’ − white bread, butter, sweet spread, 2) ‘prudent’ − fruit, unprocessed and unsweetened cereal flakes, nuts/seeds, yogurt, and 3) ‘western’ – processed breakfast cereals, and milk. The ‘prudent’ breakfast was negatively associated with abdominal obesity. After full adjustment, including diet quality during the rest of the day, the association was weaker (T3 vs. T1: OR 0.72, 95% CI: 0.47 to 1.08). People taking a ‘prudent’ breakfast (in T3) had 1.2% lower WHR compared to people taking a breakfast distant from ‘prudent’ (in T1) (P = 0.02, fully adjusted model with continuous log-WHR). We found no association between ‘traditional’ or ‘western’ breakfasts and WHR (OR 1.00, 95% CI: 0.67 to 1.50 and OR 1.16, 95% CI: 0.79 to 1.71, respectively). Findings were in the same directions for the three breakfast types when defining obesity with waist circumference, waist-to-height ratio, or body mass index (≥ 30 kg/m2, for ‘prudent’ breakfast: OR 0.51, 95% CI: 0.31 to 0.85).ConclusionsRegular breakfast consumers had less abdominal obesity if their breakfast was composed of fruit, natural cereal flakes, nuts/seeds and yogurt. This association was partly explained by their healthier diet during the rest of the day.Trial registrationISRCTN16778734.Electronic supplementary materialThe online version of this article (10.1186/s12966-018-0752-7) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Association between breakfast composition and abdominal obesity in the Swiss adult population eating breakfast regularly

Chatelan

Castetbon

Pasquier

et al. 2018

Int J Behav Nutr Phys Act

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“…However, little is known about the combinations of foods consumed simultaneously during specific eating occasions [14][15][16][17][18][19][20][21][22][23], mainly because of a lack of practical assessment tools. There exist a near-infinite number of feasible food combinations, resulting in an unmanageable number of individual meals.…”

Section: Introductionmentioning

confidence: 99%

Food Combinations in Relation to the Quality of Overall Diet and Individual Meals in Japanese Adults: A Nationwide Study

et al. 2020

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We examined food combinations in relation to the quality of the overall diet and individual meals using a newly developed food combination questionnaire (FCQ) in a nationwide sample of Japanese adults aged 19–80 years (n = 2233). The quality of the overall diet and of each meal was assessed by the Healthy Eating Index-2015 (HEI-2015) and Nutrient-Rich Food Index 9.3 (NRF9.3). For all main meals (breakfast, lunch, and dinner), the most commonly consumed food combinations consisted of ‘rice, total vegetables, and tea and coffee’. Consistently positive associations between these food combinations and diet quality were found for breakfast (Spearman r: ≥0.46). Positive rather weak associations between these food combinations and diet quality were also observed for lunch (Spearman r: ≤0.48). Conversely, the associations were inconsistent for dinner: inverse associations with HEI-2015 (Spearman r: ≤−0.35) and generally weak positive associations with NRF9.3 (Spearman r: ≥0.09). For snacks, the most commonly consumed food combinations consisted of ‘confectioneries and tea and coffee’, but these showed rather weak associations with diet quality. Similar results were obtained when associations with the quality of overall diet were investigated. The FCQ may be useful in capturing the complex nature of food combinations in Japanese adults.

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“…Data mining techniques were used to identify food groups associated with walnut consumption, using RStudio, version 1.0.44 (incorporating R, version 3.2.5; The R Foundation for Statistical Computing, Vienna, Austria) (43). The detailed analysis method is described elsewhere (23). In brief, by letting I = I1, I2, .…”

Section: Discussionmentioning

confidence: 99%

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005–2015 Clinical Trial Cohort of Overweight and Obese Adults

et al. 2020

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Consumption of nuts has been associated with a range of favorable health outcomes. Evidence is now emerging to suggest that walnuts may also play an important role in supporting the consumption of a healthy dietary pattern. However, limited studies have explored how walnuts are eaten at different meal occasions. The aim of this study was to explore the food choices in relation to walnuts at meal occasions as reported by a sample of overweight and obese adult participants of weight loss clinical trials. Baseline usual food intake data were retrospectively pooled from four food-based clinical trials (n = 758). A nut-specific food composition database was applied to determine walnut consumption within the food intake data. The a priori algorithm of association rules was used to identify food choices associated with walnuts at different meal occasions using a nested hierarchical food group classification system. The proportion of participants who were consuming walnuts was 14.5% (n = 110). The median walnut intake was 5.14 (interquartile range, 1.10-11.45) g/d. A total of 128 food items containing walnuts were identified for walnut consumers. The proportion of participants who reported consuming unsalted raw walnut was 80.5% (n = 103). There were no identified patterns to food choices in relation to walnut at the breakfast, lunch, or dinner meal occasions. A total of 24 clusters of food choices related to walnuts were identified at others (meals). By applying a novel food composition database, the present study was able to map the precise combinations of foods associated with walnuts intakes at mealtimes using data mining. This study offers insights into the role of walnuts for the food choices of overweight adults and may support guidance and dietary behavior change strategies.

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Identifying usual food choices at meals in overweight and obese study volunteers: implications for dietary advice

Cited by 17 publications

References 45 publications

Association between breakfast composition and abdominal obesity in the Swiss adult population eating breakfast regularly

Association between breakfast composition and abdominal obesity in the Swiss adult population eating breakfast regularly

Food Combinations in Relation to the Quality of Overall Diet and Individual Meals in Japanese Adults: A Nationwide Study

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005–2015 Clinical Trial Cohort of Overweight and Obese Adults

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