Abstract
Background
Kuwaiti adults have experienced a rapid increase in cardiovascular disease (CVD) and
its risk factors. Dietary patterns in the Kuwaiti diet associated with the increasingly
higher CVD burden have not been adequately evaluated.
Objective
The objective of this study was to identify the major dietary patterns in Kuwaiti
adults and examine their associations with CVD risk factors.
Design
This cross-sectional study examined data from the 2008-2009 National Nutrition Survey
of the State of Kuwait.
Participants/setting
The study included 555 Kuwaiti adults aged ≥20 years who completed a 24-hour dietary
recall.
Main outcome measures
The outcome measures included CVD risk factors such as obesity (body mass index),
abdominal obesity (waist circumference), elevated blood pressure, dyslipidemia (blood
lipid levels), diabetes (glucose and glycated hemoglobin levels), and metabolic syndrome.
Statistical analysis
Dietary patterns were identified using principal component analysis. The associations
between dietary patterns and CVD risk factors were analyzed using survey-weighted
multivariable linear and logistic regression models.
Results
Three dietary patterns were identified: vegetable-rich, fast food, and refined grains/poultry.
Younger adults had higher adherence to the fast-food or refined-grains/poultry dietary
patterns, whereas older adults had higher adherence to the vegetable-rich dietary
pattern. The fast-food dietary pattern was positively associated with body mass index
(β=.94, 95% CI 0.08 to 1.79), waist circumference (β=2.05, 95% CI 0.20 to 3.90 cm),
and diastolic blood pressure (β=1.62, 95% CI 0.47 to 2.77 mm Hg). The refined grains/poultry
dietary pattern was positively associated with plasma glucose levels (β=1.02, 95%
CI 1.002 to 1.04 mg/dL [0.056 to 0.058 mmol/L]). Individuals in the highest tertile
of the fast-food or refined-grains/poultry dietary patterns had higher odds of metabolic
syndrome than those in the lowest tertile.
Conclusions
The fast-food and refined grains/poultry dietary patterns were associated with high
prevalence of CVD risk factors among Kuwaiti adults. The current findings underscore
the need for prospective studies to further explore dietary pattern and CVD risk factor
relationships among at-risk Kuwait adults.
Keywords
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Biography
B. Al-Lahou is a doctoral candidate, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, and a research assistant, Kuwait Institute for Scientific Research, Kuwait City, Kuwait.
Biography
L. M. Ausman is a professor, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA.
Biography
F. F. Zhang is an associate professor, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA.
Biography
G. S. Huggins is an associate professor, Sackler School of Graduate Biomedical Sciences, Tufts University, Boston, MA.
Biography
J. L. Peñalvo is an adjunct assistant professor, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, and a professor, Institute of Tropical Medicine Antwerp, Antwerpen, Belgium.
Biography
S. Al-Hooti is retired; at the time of the study, she was a researcher, Food and Nutrition Program, Kuwait Institute for Scientific Research, Kuwait City, Kuwait.
Biography
S. Al-Zenki is a science and technology director for Environment and Life Sciences Research Centers, Kuwait Institute for Scientific Research, Kuwait City, Kuwait.
Article info
Publication history
Published online: November 18, 2019
Accepted:
September 6,
2019
Received:
January 17,
2019
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This research was supported by Kuwait Institute for Scientific Research and supported partially by the Kuwait Foundation for the Advancement of Science (grant no. 2003-1202-02).
AUTHOR CONTRIBUTIONS B. Al-Lahou, L. M. Ausman, J. L. Peñalvo, G. S. Huggins, and F. F. Zhang designed this research; B. Al-Lahou analyzed data and performed statistical analysis; B. Al-Lahou, L. M. Ausman, and F. F. Zhang wrote the manuscript; and all authors contributed to the manuscript revisions and read and approved the manuscript.
Identification
Copyright
© 2020 by the Academy of Nutrition and Dietetics.
