The influence of dietary preferences of obese people on the degree of obesity and body composition
Date
2025
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Abstract
Background: Obesity is a problem that affects people of all ages. According to WHO data, compared to 1975, the number of people with excessive body weight has tripled. A factor that makes solving the problem difficult is the number of causes that can contribute to the development of obesity, one of which is the dietary choices of obese people.
Methods: Among 84 patients with body mass index (BMI) equal to or higher than 30 kg/m2, height measurements and body composition analysis were performed using the bioelectrical impedance method (BIA) were performed. Each respondent completed a questionnaire containing a standardised FFQ-6 survey examining the frequency of consumption of particular food groups. Additionally, respondents had to complete a three-day food diary from which their nutritional intake was calculated.
Results: Subjects preferred foods high in saturated fat and cholesterol and high in salt and sodium. Both of these aspects are related to the choices of respondents who most often consumed products such as processed meat (cold cuts, frankfurters, sausages). Additionally, the diet of obese people was characterised by a high content of simple sugars and too little dietary fibre due to the frequent consumption of white bread. Despite daily consumption of fruits and vegetables, the diet was low in fiber, folic acid, and minerals (magnesium, potassium, calcium, selenium, and iodine). Body composition was positively influenced by frequent consumption of oat flakes, rye flakes, barley flakes, vegetables, fruits, poultry, milk, lactose, omega 3, folates, copper, calcium, magnesium, selenium and iodine. Frequent consumption of sweet carbonated beverages, cheese, salt, sodium, alcohol, GI, starch, and vitamin B3 resulted in an increase in parameters associated with obesity.
Conclusion: Dietary preferences affect not only body weight and BMI but also body composition, e.g., fat mass, fat-free mass, muscle mass, total body water, and visceral fat. Both the frequency of consumption of the food groups and the amount of nutrients in the diet are important in shaping body composition.
Description
The data were obtained in a study of obese people. They concern body composition, dietary preferences and the consumption of individual nutrients.
Keywords
dietary preferences, diet, nutrients, obesity, adipocytes, free-fat mass
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This study was not supported by any sponsor or funder.
Type
raw dataset