1UDG-CA-1051.- Procesos alimentarios y perspectivas de género en diferentes contextos. CUSUR-Universidad de Guadalajara, Ciudad Guzmán, Mexico, 2Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Granada, Spain, 3Licenciatura en Nutrición. CUSUR-Universidad de Guadalajara, Ciudad Guzmán, México.
Introduction. In recent years, dietary patterns (DP), eating habits, and diet have been an important phenomenon of study in the Mexican population since they have been associated with the prevalence of overweight, obesity, and cardiometabolic diseases. Objective. The objective of this study is to describe and characterize dietary patterns and their association with BMI, abdominal obesity, and the relation LDL-c/HDL-c ratio of workers from an electronics company located in the Guadalajara metropolitan area. Method. Cross-sectional, descriptive study in 165 workers with an average age of 39 years. Sociodemographic and clinical data were obtained lipid profile biomarkers were determined total cholesterol, triglycerides, LDL cholesterol, and HDL cholesterol. Weight and height were measured, and BMI and waist circumference was calculated. Food dietary patterns were identified through a frequency questionnaire validated for the Mexican population. Principal component analysis was used to determine dietary patterns and the Odds ratio was obtained to identify the risk relationship between adherence to a dietary pattern and overweight and obesity, obesity abdominal and LDL-c/HDL-C ratio. Result: In this study 165 volunteers with an average age participated of 39 years were analyzed, the 74% of the participants were female. When analyzing the anthropometric data, 78% of the participants were overweight or obese, and 32.7% had abdominal obesity. The biochemical data of the lipid profile determinations were within normal parameters, except the LDL-c /HDL-c ratio, which was above the desirable level in 76% of the participants. Three patterns of food consumption were identified that were named according to their food components 1) Mexican Fast Food, 2) Heterogeneous, and 3) Economic Healthy. Conclusion. Participants in the “Mexican fast food” and “Economic healthy” dietary patterns presented a higher risk of LDL-c/HDL-c compared with the “Heterogeneous” dietary pattern.
Keywords: dietary patterns, mexican workers, eating habits, overweight and obesity.