The objective of the present study was to examine the associations between the portion sizes of food groups consumed with measures of adiposity using data from the National Diet and Nutrition Survey of British adults. Seven-day weighed dietary records, physical activity diaries and anthropometric measurements were used. Foods eaten were assigned to thirty different food groups and analyses were undertaken separately for men and women. The median daily portion size of each food group consumed was calculated. The potential mis-reporting [corrected] of dietary energy intake (EI) was identified using the following equation: EI--estimated energy requirements/EER [corrected] x 100 = percentage of under-reporting (UR) of energy needs. Multinomial logistic regression (adjusted for age, social class, physical activity level and UR) was used to determine the portion sizes of food groups most strongly associated with obesity status. Few positive associations between the portion sizes of food groups consumed and obesity status were found. However, UR was prevalent, with a median UR of predicted energy needs of 34 and 33 % in men and women, respectively. After the adjustment was made for UR, more associations between the food groups and obesity status became apparent in both sexes. The present study suggests that the true effect of increased portion size of foods on obesity status may be masked by high levels of UR. Alternatively, these data may indicate that an increased risk of obesity is not associated with specific foods/food groups but rather with an overall increase in the range of foods and food groups being consumed.

译文

:本研究的目的是使用英国成年人的国家饮食和营养调查的数据,通过肥胖测量来检验食用的食物组的份量之间的关联。使用7天称重的饮食记录,体力活动日记和人体测量值。食用的食物被分配到30个不同的食物组中,并且分别对男性和女性进行了分析。计算了每个食用食物组的中位数每日份量。饮食能量摄入(EI)的潜在错误报告[校正]通过以下公式确定:EI-估计能量需求/ EER [校正] x 100 =能量需求报告不足(UR)的百分比。使用多项式逻辑回归(针对年龄,社会阶层,体育活动水平和UR进行调整)来确定与肥胖状况最相关的食物组的份量。在食用的食物类别的份量与肥胖状况之间几乎没有正相关。但是,UR普遍存在,男性和女性的预期能量需求中值UR分别为34%和33%。在对UR进行调整后,两性之间的食物组与肥胖状况之间的联系更加明显。本研究表明,高比例的尿素可能掩盖了食物份量增加对肥胖状况的真正影响。或者,这些数据可能表明肥胖的风险增加与特定食品/食物类别无关,而与所食用的食品和食物类别范围的总体增加有关。

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