Patterns of eating behavior in middle-aged and older adults impact their obesity metabolic phenotype: a cross-sectional study

Abstract

Abstract Background Middle-aged and older adults have different obesity metabolic phenotypes, and explored the association between their overall dietary behavior patterns and obesity metabolic phenotypes, which is of great significance for the early prevention and control of chronic diseases, precise treatment, and individualized intervention. Methods We conducted a cross-sectional study of 15,160 middle-aged and older adults between June 2019 and August 2021 to collect information on their Body mass index(BMI), biochemical indices and disease history. The population was classified into four categories by the criteria of obesity metabolic phenotypes: metabolically healthy non-obesity(MHNO), metabolically unhealthy non-obesity(MUNO), metabolically healthy obesity(MHO), and metabolically unhealthy obesity(MUO).According to the dietary behavioral pattern scores, the population was classified into three groups: 0–2, 3–4, and 5–6. The relationship between eating behavior patterns and different obesity metabolic phenotypes in middle-aged and elderly people was analysed by multicategorical logistic regression model. Results Compared with the 5–6 subgroup, the eating behavior patterns of 0–2 and 3–4 scores were risk factors for MUNO, MHO and MUO (P < 0.05), and the lower the scores of the eating behavior patterns, the higher the multiplicity of the occurrence of MUNO, MHO and MUO. Each dietary behaviour was further analysed separately from the obesity metabolic phenotypes; appropriate dietary taste, dietary speed, dietary softness and daily intake of dietary supplements were protective factors for MUNO, MHO, and MUO (P < 0.05); appropriate dietary temperature were protective factors for MUNO (P < 0.05).. Conclusion Dietary behavioral patterns of middle-aged and older adults can influence their different obesity metabolic phenotypes, and healthy eating behavior patterns (moderate and light taste, moderate and slightly soft texture, warm temperature, moderate and slow eating speed, daily intake of dietary supplements, and nonalone eating) are beneficial for the prevention and control of MUNO, MHO, and MUO.