A minimally processed dietary pattern is associated with lower odds of metabolic syndrome among Lebanese adults

Public Health Nutrition

Leila Itani^5¹  Mona P Nasrallah^6^7²  Farah Naja^9³  Joana Abou-Rizk^9⁴  Hussain Isma’eel^6^8⁵  Lara Nasreddine^1^2⁶  Nancy F Nakhoul^6^7⁸  Hani Tamim^3^4⁹ 

[1] Clinical Research Institute,American University of Beirut Medical Center,Beirut,Lebanon,^3;Department of Internal Medicine,American University of Beirut Medical Center,Beirut,Lebanon^4;Department of Internal Medicine,Division of Cardiology,American University of Beirut,Beirut,Lebanon^8;Department of Internal Medicine,Division of Endocrinology,American University of Beirut Medical Center,Beirut,Lebanon^7;Department of Nutrition And Dietetics,Beirut Arab University,Beirut,Lebanon^5;Department of Nutrition and Food Sciences,American University of Beirut,PO Box 11-0236, Riad El Solh 1107 2020, Beirut,Lebanon,^1;Department of Nutrition and Food Sciences,American University of Beirut,PO Box 11-0236, Riad El Solh 1107 2020, Beirut,Lebanon^9;Vascular Medicine Program,American University of Beirut,Beirut,Lebanon,^6;Vascular Medicine Program,American University of Beirut,Beirut,Lebanon^2

关键词: Food classification system;    Ultra-processed foods;    Dietary patterns;    Metabolic syndrome;    Urban adults;   

DOI  :  10.1017/S1368980017002130

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

To (i) estimate the consumption of minimally processed, processed and ultra-processed foods in a sample of Lebanese adults; (ii) explore patterns of intakes of these food groups; and (iii) investigate the association of the derived patterns with cardiometabolic risk.

【 授权许可】

CC BY