Dietary intake of fried and processed foods in the USA is inversely associated with obesity but positively associated with glucose intolerance

Abstract

Purpose – Foods rich in polyunsaturated fatty acids are vulnerable to oxidation during processing and storage. The intake of oxidized lipids (OLs) and their subsequent relation with chronic disease risk are unknown in the US population. The paper aims to discuss these issues. Design/methodology/approach – The association between OL intake and markers of adiposity and glucose homeostasis was determined based on data collected from two cycles of National Health and Nutrition Examination Surveys with a survey sample of 9,982 subjects between the ages of two to 85 years. Means or geometric means of markers of adiposity, glucose and lipid parameters were compared between the “low” and “high” consumers of OL using the t-test. Associations between OL intake and markers of adiposity, glucose and lipid parameters were determined by multivariate regression analysis. Findings – Mean markers of adiposity were all significantly lower in subjects in the “high” OL group as compared to the “low” OL group. Fasting glucose concentrations were positively associated with OL intake unlike markers of adiposity which were negatively associated with OL intake. Practical implications – Higher intake of OLs is associated with lower BMI and adiposity. However, the direct association between OL intake and fasting glucose levels suggests that lower markers of adiposity do not suggest a decreased risk of glucose intolerance. Originality/value – This is the first study to estimate the consumption of OLs in the US population and its link to adiposity and glucose tolerance.