Work

Dietary patterns in Xinjiang, Western China and associations with metabolic syndrome: a population-based study

Year: 2026

Type: article

Abstract: Objective: To examine the association between dietary patterns and metabolic syndrome (MetS) in western China, which has not been previously reported. Design: A population based cross-sectional study design. Dietary intake was assessed using a semi-quantitative FFQ. Principal component analysis identified dietary patterns and multivariate logistic regression evaluated their associations with MetS. Setting: Population-based Cohort Study of Chronic Diseases in Xinjiang (PCCDX), conducted in 2022. Participants: A total of 3208 individuals from PCCDX (mean age: 53·1 ( sd 10·8) years; 49·1 % male). Results: MetS was diagnosed in 1762 participants (54·9 %). Four distinct dietary patterns were identified, with the refined grain–animal products dietary pattern being the dominant one. After adjusting for general demographic and lifestyle factors, a higher score in the refined grain–animal product pattern was associated with an increased risk of MetS. The OR for the second, third and fourth quartiles of the dietary score were 1·07 (95 % CI: 0·860, 1·322), 1·14 (0·923, 1·413) and 1·48 (1·189, 1·853), with a statistically significant trend ( P = 0·003). Higher dietary scores in this pattern were also associated with increased risks of elevated waist circumference, high TAG and low HDL cholesterol ( P < 0·05). Mediation analysis showed that visceral fat percentage partially mediated the association between the refined grain–animal product dietary pattern and low HDL-cholesterol, accounting for 17·2 % of the total effect (indirect effect = 0·005, P = 0·006). The other three dietary patterns showed no significant associations with MetS or its components. Conclusions: This study highlights the high prevalence of MetS in western China and links a refined grains-animal products diet to poorer metabolic health, emphasising the need for region-specific dietary strategies.

Source: Public Health Nutrition

DOI: 10.1017/s1368980026102316