title: Vegetable-rich food pattern is related to obesity in China.
abstract: OBJECTIVE
  To investigate the association between a vegetable-rich food pattern and obesity among Chinese adults.
  
  
  METHODS
  A food pattern rich in vegetables is associated with lower risk of obesity and non-communicable chronic disease in Western countries. A similar food pattern is found in the Chinese population but the cooking method is different. A cross-sectional household survey of 2849 men and women aged 20 years and over was undertaken in 2002 in Jiangsu Province (response rate, 89.0%). Food intake was assessed by food frequency questionnaire. Factor analysis was used to identify food patterns. Nutrient intake was measured by food weighing plus consecutive individual 3-day food records. Height, weight and waist circumference were measured.
  
  
  RESULTS
  The prevalence of general obesity (BMI > or =28 kg m(-2)) was 8.0% in men and 12.7% in women, central obesity was 19.5% (> or =90 cm) and 38.2% (> or =80 cm), respectively. A four-factor solution explained 28.5% of the total variance in food frequency intake. The vegetable-rich food pattern (whole grains, fruits and vegetables) was positively associated with vegetable oil and energy intake. Prevalence of obesity/central obesity increased across the quartiles of vegetable-rich food pattern. After adjusting for sociodemographic factors and four distinct food patterns, the vegetable-rich pattern was independently associated with obesity. Compared with the lowest quartile of vegetable-rich pattern, the highest quartile had higher risk of general obesity (men, prevalence ratio (PR): 1.82, 95% confidence interval (CI): 1.05-3.14; women, PR: 2.25, 95% CI: 1.45-3.49).
  
  
  CONCLUSIONS
  The vegetable-rich food pattern was associated with higher risk of obesity/central obesity in Chinese adults in both genders. This association can be linked to the high intake of energy due to generous use of oil for stir-frying the vegetables.
authors.affiliation: Department of Nutrition and Food Hygiene, Jiangsu Provincial Center for Disease Control and Prevention, Nanjing, China. zumins@vip.sina.com
authors.forename: Z
authors.initials: Z
authors.lastname: Shi
authors.forename: X
authors.initials: X
authors.lastname: Hu
authors.forename: B
authors.initials: B
authors.lastname: Yuan
authors.forename: G
authors.initials: G
authors.lastname: Hu
authors.forename: X
authors.initials: X
authors.lastname: Pan
authors.forename: Y
authors.initials: Y
authors.lastname: Dai
authors.forename: J E
authors.initials: JE
authors.lastname: Byles
authors.forename: G
authors.initials: G
authors.lastname: Holmboe-Ottesen
mesh_terms: D000328:Adult; D002681:China / Q000453:epidemiology; D003296:Cooking / Q000379:methods*; D004032:Diet / Q000208:ethnology*; D002149:Energy Intake; D005163:Factor Analysis, Statistical; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000453:epidemiology / Q000209:etiology*; D010938:Plant Oils; D011795:Surveys and Questionnaires; D014675:Vegetables; D055815:Young Adult
chemical_list: D010938:Plant Oils