The Association between Food Group Consumption Patterns and Early Metabolic Syndrome Risk in Non-Diabetic Healthy People

Abstract

We investigated the association between dietary habits/food group consumption patterns and early risk of metabolic syndrome (MetS), a main cause for metabolic disease. Study participants were recruited from the health promotion center in Dong-A University Hospital and public advertisement. Study subjects (n = 243, 21–80 years) were categorized into three groups: Super-healthy (MetS risk factor [MetS RF] = 0, n = 111), MetS-risk carriers (MetS RF = 1–2, n = 96), and MetS (MetS RF ≥ 3, n = 27). Higher regularity in dietary habits (breakfast-everyday, regular eating time, non-frequent overeating, and non-frequent eating-out) was observed in the Super-healthy group than in the MetS-risk carriers, and particularly in the MetS subjects. The relationship between food group consumption patterns and MetS-risk related parameters were investigated with adjustment for confounding factors. Fruit consumption was positively associated with HDL-cholesterol, and tended to be negatively associated with waist circumference, triglyceride, LDL-cholesterol, and insulin resistance (IR). The consumption of low-fat meats and fish, and vegetables was negatively associated with hs-CRP. Specifically, the consumption of sea-foods belonging to the low-fat fish was negatively associated with fasting glucose, hs-CRP, and interleukin (IL)-6. Anchovy/dried white baits consumption was negatively associated with fasting insulin and IR. Green-yellow vegetables consumption was negatively associated with fasting insulin, IR, and hs-CRP. On the other hand, sugars and fast-foods were positively associated with LDL-cholesterol. Additionally, fast-foods consumption was positively associated with hs-CRP and IL-6 levels. In conclusion, dietary habits/food group consumption patterns are closely associated with MetS-risk related parameters in Koreans. It may suggest useful information to educate people to properly select healthy foods for early prevention of MetS.

Relationship of sociodemographic and lifestyle factors and diet habits with metabolic syndrome (MetS) among three ethnic groups of the Malaysian population

“…The association of dietary habits, such as quick finishing of meals, frequent dining out, late eating, skipping breakfast, with MetS has been reported in other studies in the East Asian region [25,26,[47][48][49][50]. For example, Shin et al, reported quick eating as one of the risk factors for MetS among the Koreans [50].…”

Whole Fruits and Fruit Fiber Emerging Health Effects

“…Two 2018 meta-analyses of observational studies found that the higher intake of whole fruit was associated with a lower risk of metabolic syndrome by 15–19% [242] compared to an 11% risk reduction for vegetables [243]. A Korean cross-sectional study (243 healthy non-diabetic participants) observed that higher fruit intake was associated with increased HDL-cholesterol, and lower waist circumference, triglycerides, LDL-cholesterol, and insulin resistance, which are important attributes associated with reducing the risk of metabolic syndrome [244]. Two intervention studies show that whole berries are among the most effective fruit types in lowering hypertension, insulin resistance, dyslipidemia, and lipid oxidation related to metabolic syndrome risk [245,246].…”

Dietary support in insulin resistance: An overview of current scientific reports

“…26 However, in another study based on the Food Frequency Questionnaire (FFQ) and 3-day food records with 24-hour recall in 250 Koreans aged 20-81 years, it was observed that there is a negative correlation between green and yellow vegetable consumption and fasting insulin level as well as HOMA-IR values. 27 The proportion of the total weight of consumed vegetables and fruits (excluding juices) on the one hand and other consumed food on the other should be taken into account when planning a diet for a person with impaired glucose/insulin homeostasis. Cavallo et al found that lower fruit and vegetable intake, compared with that of other foods consumed, were associated with lower fasting insulin levels.…”