Mala flavor preference increases risk of excessive gestational weight gain mediated by high-carbohydrate dietary patterns in Chongqing, China: an ambispective cohort study.

IF 4 2区 农林科学 Q2 NUTRITION & DIETETICS Frontiers in Nutrition Pub Date : 2025-01-07 eCollection Date: 2024-01-01 DOI:10.3389/fnut.2024.1464748
Jinghua Li, Difei Wang, Yanyan Mao, Wuxia Zhang, Qianxi Zhu, Jun Liu, Jing Du, Weijin Zhou, Fen Wang, Min Li
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Abstract

Taste preference drives food selection, acceptance, or rejection and influences nutritional status and body mass index. Nevertheless, there are few reports concerning pregnant women. Mala flavor, characterized by its "numbing" and "spicy" sensations, is a distinctive taste of Sichuan cuisine, created by the combination of Chinese prickly ash and chili peppers. We conducted a cohort study in Chongqing, China to analyze the impact of Mala flavor, on excessive gestational weight gain (GWG). The study included 495 pregnant women aged 20-45 years, without chronic diseases, who conceived naturally and had single pregnancies from May 2021 to November 2022. Demographic information and pregnancy outcomes were collected during the second trimester and post-delivery, respectively. Food intake and taste preferences, including fatty, salty, and Mala flavors, were assessed during the third trimester. Latent Profile Analysis revealed three dietary patterns: "high-carbohydrate diet" (HCD), "low-carbohydrate diet" (LND), and "moderate nutrient diet" (MND). Multiple logistic regression indicated that pregnant women preferring Mala flavor were more likely to follow an HCD and had a higher risk of excessive GWG. Moreover, those adhering to an HCD were at an increased risk of excessive GWG. Mediation analysis showed that the preference for Mala flavor influenced excessive GWG through HCDs, with a significant indirect effect and an insignificant direct effect. Our study suggests that a preference for Mala flavor is positively associated with excessive GWG, mediated by HCD patterns. However, these findings should be approached with caution due to the exploratory nature of the study.

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在中国重庆,高碳水化合物饮食模式介导的麻辣口味偏好增加妊娠体重过度增加的风险:一项双视角队列研究。
味觉偏好驱动食物选择、接受或拒绝,并影响营养状况和体重指数。然而,关于孕妇的报道很少。麻辣是川菜的一种独特口味,其特点是“麻”和“辣”的感觉,是由花椒和辣椒混合而成的。我们在中国重庆进行了一项队列研究,分析了麻辣味对妊娠体重过度增加(GWG)的影响。该研究包括495名年龄在20-45岁 之间的孕妇,她们没有慢性疾病,在2021年5月至2022年11月期间自然怀孕和单胎。分别在妊娠中期和分娩后收集人口统计信息和妊娠结局。在妊娠晚期评估食物摄入量和口味偏好,包括脂肪味、咸味和马拉味。潜在特征分析显示了三种饮食模式:“高碳水化合物饮食”(HCD)、“低碳水化合物饮食”(LND)和“中等营养饮食”(MND)。多元logistic回归表明,偏爱马拉口味的孕妇更有可能遵循HCD,并且有更高的GWG过量风险。此外,坚持HCD的患者GWG过高的风险增加。中介分析表明,对马拉香精的偏好通过hcd影响了过量GWG,间接影响显著,直接影响不显著。我们的研究表明,对马拉风味的偏好与过量的GWG呈正相关,由HCD模式介导。然而,由于研究的探索性,这些发现应该谨慎对待。
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来源期刊
Frontiers in Nutrition
Frontiers in Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
5.20
自引率
8.00%
发文量
2891
审稿时长
12 weeks
期刊介绍: No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.
期刊最新文献
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