Dietary patterns are associated with weight gain in newlyweds: findings from a cross-sectional study in Shanghai, China

Abstract

AbstractObjectiveThe present study aimed to characterize the dietary patterns of newlyweds married within one year and to examine the factors associated with weight changes.DesignA cross-sectional study was carried out in 2009.SettingBaoshan District, Shanghai, China.SubjectsA total of 342 pairs of newlyweds were recruited at their first visit. Weight and height were measured and food intake was measured based on an FFQ with forty-nine items. Dietary patterns were identified through factor analysis, and the factors associated with weight changes were determined by multiple regression models.ResultsAverage weight gain of the participants during marital transition was 1·9 kg (2·2 kg for men and 1·6 kg for women). Four major dietary patterns were identified: vegetable pattern, sweets and fats pattern, legume pattern and poultry, beef and mutton pattern. In multivariate analyses, the highest quintile of factor 2 (sweets and fats pattern) was significantly associated with weight gain after marriage in a comparison with the lowest quintile (β= 2·94; 95 % CI 0·75, 5·15;P= 0·01) in men. The highest quintile of factor 4 (poultry, beef and mutton pattern) was inversely associated with weight gain after marriage in a comparison with the lowest quintile (β= −1·21; 95 % CI −2·32, −0·11;P= 0·03).ConclusionsOur results suggest that a pattern rich in sugar, oil and condiments may lead to greater marital weight gain in men; another pattern rich in poultry, beef and mutton may lead to less marital weight gain in both men and women.