Dietary patterns are associated with weight gain in newlyweds: findings from a cross-sectional study in Shanghai, China

作者：Zhang Yifeng; Tan Hui; Dai Xuan; Huang Honger; He Gengsheng^*

来源：Public Health Nutrition, 2012, 15(5): 876-884.

DOI：10.1017/S1368980011002692

• Dietary pattern
• Weight gain
• Factor analysis
• Newlyweds

Objective: The present study aimed to characterize the dietary patterns of newlyweds married within one year and to examine the factors associated with weight changes.
Design: A cross-sectional study was carried out in 2009.
Setting: Baoshan District, Shanghai, China.
Subjects: A total of 342 pairs of newlyweds were recruited at their first visit. Weight and height were measured and food intake was measured based on an FFQ with forty-nine items. Dietary patterns were identified through factor analysis, and the factors associated with weight changes were determined by multiple regression models.
Results: Average weight gain of the participants during marital transition was 1.9kg (2.2 kg for men and 1.6 kg for women). Four major dietary patterns were identified: vegetable pattern, sweets and fats pattern, legume pattern and poultry, beef and mutton pattern. In multivariate analyses, the highest quintile of factor 2 (sweets and fats pattern) was significantly associated with weight gain after marriage in a comparison with the lowest quintile (beta=2.94; 95% CI 0.75, 5.15; P=0.01) in men. The highest quintile of factor 4 (poultry, beef and mutton pattern) was inversely associated with weight gain after marriage in a comparison with the lowest quintile (beta= -1.21; 95% CI 22.32, 20.11; P=0.03).
Conclusions: Our results suggest that a pattern rich in sugar, oil and condiments may lead to greater marital weight gain in men; another pattern rich in poultry, beef and mutton may lead to less marital weight gain in both men and women.

• 出版日期2012-5
• 单位复旦大学