5 research outputs found
Dietary patterns and cardiovascular disease in Greek adults: The Hellenic National Nutrition and Health Survey (HNNHS)
Background and aims: Empirically-derived dietary patterns have been shown to have both positive and adverse associations with cardiovascular disease (CVD). Yet, such associations remain unclear in the Greek population. The aim of this study was to investigate the association between empirically-derived dietary patterns and the presence of CVD and CVD-related medical conditions in a nationally representative sample of Greek adults. Methods and results: Adult participants (≥20 years old) of the Hellenic National Nutrition and Health Survey (HNNHS) were included (N = 3552; 41.2% men; 43.7 years, SD: 18.1). Dietary patterns were derived by principal component analysis using 24-h recall data. The presence of dyslipidemia (elevated cholesterol and/or triglycerides), hypertension, coronary heart disease, and total CVD, was defined according to the International Clinical Diagnosis (ICD)-10 codes. Odds ratios of CVD outcomes were estimated across dietary patterns using multivariable logistic regression analysis. Three dietary patterns -Traditional (proxy Mediterranean), Western, and Prudent-were identified explaining 16.5% of the total variance in consumption. Logistic regression analysis, adjusted for age, sex, total caloric intake, sociodemographic characteristics, and other CVD risk factors, showed an inverse association between the Traditional dietary pattern and CVD presence (OR: 0.53; 95% CI: 0.30–0.95), and a positive association between the Western pattern and dyslipidemia (1.52; 1.02–2.26). No association was found between the Prudent pattern and CVD outcomes. Conclusion: The variability of food intake combinations in the Greek population seem to be associated with the presence of CVD and CVD related conditions. Such findings are imperative for national monitoring and informed priority setting. © 2019 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II Universit
Association of meal and snack patterns with micronutrient intakes among Greek children and adolescents: data from the Hellenic National Nutrition and Health Survey
Background The present study aimed to examine how different meal and
snack patterns are associated with micronutrient intakes and diet
quality among a nationally representative sample of Greek children and
adolescents aged 1-19 years from the cross-sectional Hellenic National
Nutrition and Health Survey (n = 598). Methods Meal and snack patterns
were derived using 24-h dietary recalls. Mean adequacy ratio (MAR) was
used as an overall measure of diet quality. Multiple linear regression
adjusted for covariates was conducted to examine associations between
eating patterns, nutrient intakes and MAR. Results Four most frequently
reported eating schemes were identified including breakfast (B), lunch
(L), dinner (D) and two snacks (S) (20.9%); B, L, D and 1S (16.2%); B,
L, D and 3S (10.8%); and B, L and D (7.9%). Based on these schemes,
the daily consumption of all main meals from the majority of the sample
was highlighted. In children and adolescents aged 4-19 years, increasing
snack frequency was positively associated with intakes of vitamin D,
vitamin K, riboflavin, niacin, pantothenic acid, folate, magnesium,
copper and selenium. An inverse association was recorded for vitamin E,
vitamin B-6, calcium and iron. Among children aged 1-3 years, only
niacin and copper were significantly associated with number of snacks,
with the group of ‘B-L-D-2S’ presenting the highest intake. As for the
overall diet quality, among all participants, there was no significant
association of MAR with the type of meal and snack pattern, and thus the
snack frequency. Conclusions Snacking behaviour is a common practice
among children and adolescents. Modifying current snack foods with
nutrient-rich choices could lead to an improvement of their diet’s
nutritional quality