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Association of white and red meat consumption with general and abdominal obesity: a cross-sectional study among a population of Iranian military families in 2016

  • Arasb Dabbagh-Moghadam
  • Hassan Mozaffari-Khosravi
  • Morteza Nasiri
  • Ali Miri
  • Maliehe Rahdar
  • Omid SadeghiEmail author
Original Article

Abstract

Purpose

To assess the association of red and white meat consumption with general and abdominal obesity among Iranian military families.

Methods

In this cross-sectional study, 525 subjects with age range of 19–55 years belong to military families of Army of Islamic Republic of Iran were recruited during 2016. Dietary data were collected using semi-quantitative food-frequency questionnaire. A self-reported questionnaire was used to collect data on demographic characteristics and anthropometric measurements. General obesity was defined as body mass index ≥25 kg/m2 and abdominal obesity as waist circumference ≥80 cm for women and ≥ 94 cm for men. Finally, we had complete data on 170 subjects for analysis.

Results

Mean age of subjects was 33.78 ± 6.48. We found a significant positive association between red meat consumption and abdominal obesity in fully adjusted model, so that subjects in the fourth quartile had 4.51 more odds to be abdominally obese compared with those in the first quartile of red meat consumption (OR 4.51, 95% CI 1.32–15.40). Such relationship was not seen for general obesity. In addition, white meat consumption was not associated with general and abdominal obesity either before or after adjustment for covariates.

Conclusions

Red meat consumption was positively associated with abdominal obesity. No significant relationship was found between white meat consumption, and general and abdominal obesity. Therefore, further studies are needed to shed light our findings.

Keywords

Anthropometry Obesity Red meat Diet Military family Iran 

Notes

Acknowledgements

Authors appreciate the valuable assistance of all subjects. We also would like to thank the authorities of AJA University of Medical Sciences, Tehran, Iran, for their cooperation.

Compliance with ethical standards

Funding

This study was supported by AJA University of Medical Sciences, Tehran, Iran.

Conflict of interest

Authors declared no personal or financial conflicts of interest.

Ethical approval

All procedures performed in this study were in accordance with the ethical standards of the institutional and/or national research committee and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

Informed consent

Informed consent was obtained from all subjects included in the study.

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Copyright information

© Springer International Publishing Switzerland 2017

Authors and Affiliations

  • Arasb Dabbagh-Moghadam
    • 1
  • Hassan Mozaffari-Khosravi
    • 2
  • Morteza Nasiri
    • 3
  • Ali Miri
    • 4
  • Maliehe Rahdar
    • 5
  • Omid Sadeghi
    • 6
    Email author
  1. 1.Deputy of HealthAJA University of Medical SciencesTehranIran
  2. 2.Department of Nutrition, School of HealthShahid Sadoughi University of Medical SciencesYazdIran
  3. 3.Department of Operating Room Technology, School of ParamedicineQom University of Medical SciencesQomIran
  4. 4.Department of Nutrition, School of HealthZabol University of Medical SciencesZabolIran
  5. 5.Department of Nursing, School of Nursing and MidwiferyZabol University of Medical SciencesZabolIran
  6. 6.Department of Community Nutrition, School of Nutritional Sciences and DieteticsTehran University of Medical SciencesTehranIran

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