Using food network analysis to understand meal patterns in pregnant women with high and low diet quality.
Using food network analysis to understand meal patterns in pregnant women with high and low diet quality.
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DOI：
10.1186/s12966-021-01172-1
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发表时间：
2021-07-23
期刊：
影响因子：
--
通讯作者：
Nansel TR
中科院分区：
文献类型：
--
作者：
Schwedhelm C;Lipsky LM;Shearrer GE;Betts GM;Liu A;Iqbal K;Faith MS;Nansel TR
人们对特定膳食的食物摄入量如何影响怀孕期间的整体饮食质量知之甚少，而这与许多孕产妇和儿童的健康结果有关。食物网络是概率图，使用部分相关性来识别膳食摄入数据中食物组之间的关系，并且可以在膳食水平上进行分析。这项研究调查了孕妇膳食中的食物网络，并探讨了总体饮食质量分类的差异。在美国的一项前瞻性队列研究中，女性被要求在整个怀孕期间完成 3 次 24 小时饮食回忆 (n = 365)。使用 2015 年健康饮食指数（HEI，范围 0-100）评估怀孕期间的饮食质量，并在整个怀孕期间进行计算。使用高斯图形模型，针对参与者标记的每餐（即早餐、午餐、晚餐、零食）中处于最高和最低 HEI 三分位的女性，从 40 个食物组中得出网络。对不同膳食和 HEI 三分位数之间的网络组成进行了定性比较。在这两个 HEI 三分位数中，早餐食品组合包括即食麦片加牛奶、速食面包加甜食（例如糖浆煎饼）以及面包加奶酪和肉。仅高 HEI 三分位数的女性在早餐时食用蔬菜。午餐和晚餐的组合更加多样化，包括高三分位的含油蔬菜（例如沙拉）和低三分位的含坚果、水果和牛奶的含糖食物；晚餐时，高三分位的食物是煮熟的含脂肪谷物（例如，油面食），低三分位的食物是土豆、蔬菜和肉类。炸土豆、含糖饮料和三明治仅在低三分位数的所有主餐中一起食用。在两个三分位数中，食物都是在零食中单独食用的；最常消费的食物是高 HEI 三分位数的水果和低 HEI 三分位数的蛋糕和饼干。在这组孕妇中，食物网络分析表明，食物组合因膳食和 HEI 三分位之间的不同而不同。饮食质量三分位数之间不同的膳食特定模式表明了改善膳食食物选择的潜在目标；应在模拟和干预研究中调查基于膳食的饮食调整对相关食物摄入量和整体饮食质量的影响。 PEAS 于 2014 年 8 月 13 日在 ClinicalTrials.gov 上注册，注册号为 NCT02217462。在线版本包含可在 10.1186/s12966-021-01172-1 获取的补充材料。
Little is known about how meal-specific food intake contributes to overall diet quality during pregnancy, which is related to numerous maternal and child health outcomes. Food networks are probabilistic graphs using partial correlations to identify relationships among food groups in dietary intake data, and can be analyzed at the meal level. This study investigated food networks across meals in pregnant women and explored differences by overall diet quality classification. Women were asked to complete three 24-h dietary recalls throughout pregnancy (n = 365) within a prospective cohort study in the US. Pregnancy diet quality was evaluated using the Healthy Eating Index-2015 (HEI, range 0-100), calculated across pregnancy. Networks from 40 food groups were derived for women in the highest and lowest HEI tertiles at each participant-labeled meal (i.e., breakfast, lunch, dinner, snacks) using Gaussian graphical models. Network composition was qualitatively compared across meals and between HEI tertiles. In both HEI tertiles, breakfast food combinations comprised ready-to-eat cereals with milk, quick breads with sweets (e.g., pancakes with syrup), and bread with cheese and meat. Vegetables were consumed at breakfast among women in the high HEI tertile only. Combinations at lunch and dinner were more varied, including vegetables with oils (e.g., salads) in the high tertile and sugary foods with nuts, fruits, and milk in the low tertile at lunch; and cooked grains with fats (e.g., pasta with oil) in the high tertile and potatoes with vegetables and meat in the low tertile at dinner. Fried potatoes, sugar-sweetened beverages, and sandwiches were consumed together at all main meals in the low tertile only. Foods were consumed individually at snacks in both tertiles; the most commonly consumed food were fruits in the high HEI tertile and cakes & cookies in the low tertile. In this cohort of pregnant women, food network analysis indicated that food combinations differed by meal and between HEI tertiles. Meal-specific patterns that differed between diet quality tertiles suggest potential targets to improve food choices at meals; the impact of meal-based dietary modifications on intake of correlated foods and on overall diet quality should be investigated in simulations and intervention studies. PEAS was registered with number NCT02217462 in Clinicaltrials.gov on August 13, 2014. The online version contains supplementary material available at 10.1186/s12966-021-01172-1.
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作者：
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DOI：
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2017-06-01
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