Wei Sheng Yan Jiu. 2026 Jan;55(1):51-66. doi: 10.19813/j.cnki.weishengyanjiu.2026.01.010.
ABSTRACT
OBJECTIVE: To analyze the relationship between dietary patterns and obesity among adult residents aged 18 years and older in six regions of Guizhou Province in 2023.
METHODS: The data were derived from the 2023 China Development and Nutrition Health Impact Cohort Survey in Guizhou Province, which used a multistage stratified cluster random sampling method to identify the survey population, and the questionnaire was used to collect basic personal information and dietary data on food frequency, and the physical examination was used to collect data on height and weight. The Chi-Square test was used to compare the differences in the proportion of obese people among different characteristics, and the Wilcoxon rank test was used to compare the differences in energy intake between obese and non-obese people; dietary patterns were established based on exploratory factor analysis, and factor scores were categorized into five categories at the quartile level(Q1-Q5); and binary Logistic regression was used to conduct the analysis of associations between different dietary patterns and obesity.
RESULTS: A total of 730 adult residents were included in the analysis of this study, and the obese population amounted to 129(17.67%), of which, males(18.54%), 45-59-year-olds(18.66%), rural population(19.28%), junior high school-educated population(21.67%), smokers(20.63%), alcohol-drinking population(20.90%), moderate physical activity population(19.54%) had a higher prevalence of obesity, but none of the differences were statistically significant. Three types of dietary patterns were established by exploratory factor analysis, namely, non-meat-balanced pattern, salted vegetables-fermented soybean products-meat-rice&noodles pattern, and high salt-oil-sugar pattern. The result of multi-factorial Logistic regression analysis showed that after adjusting for gender, age, region, education, smoking, alcohol consumption, physical activity, and energy intake, the salted vegetable-fermented soybean product-meat-rice&noodle pattern(Q4 vs. Q1: OR=2.574, 95% CI 1.306-5.076) and the high salt-oil-sugar pattern(Q5 vs. Q1: OR=2.175, 95% CI 1.169-4.046) were positively associated with obesity.
CONCLUSION: salted vegetable-fermented soybean product-meat-rice&noodle pattern and high salt-oil-sugar dietary patterns were positively associated with obesity among adult residents in six regions of Guizhou Province.
PMID:41819997 | DOI:10.19813/j.cnki.weishengyanjiu.2026.01.010
