Correlation of Dietary Patterns with Adiposity and Obesity among Young Adult Females

Abstract

Obesity is a growing health concern globally and dietary patterns are known to be one of the primary contributing factors.
Modification of food habits in the young adulthood can prevent obesity resulting in prevention of many non-communicable
diseases. The present research was attempted to determine dietary patterns of young adults and prevalence of obesity along with the relationship between obesity and dietary among young adulthood. Close ended questionnaire was used as a tool to determine the relationship between obesity and dietary pattern among 310 females of 4 college and universities. Data analysis was performed using SPSS version 27. Participants demonstrated diverse dietary practices, with regular consumption of cereals (28.3%), fruits (57.6%), vegetables (47.3%), meat (17.7%), eggs (39.9%), and dairy products (55.9%). However, considerable number of respondents consumed fast food (39.5%), soft drinks (21.9%), and bakery products (16.4%), indicating unhealthy food habits.
Furthermore, 43.1% of participants reported overeating during emotional stress, while 46.6% frequently skipped breakfast. Only
27.0% selected foods based on their nutritional value. The findings also show that overall prevalence of obesity and overweight was 17.0% by BMI while according to body fat (adiposity measurement) 13.2% individuals had obesity. The p value (<0.05) of egg intake, fast food consumption, choosing food based on nutrients show significant relationship between obesity and dietary patterns. Overall, Individuals with normal body fat tend to have a higher consumption of fruits, vegetables, salads, and dairy products compared to those with high body fat. The result also indicates that individuals with normal body fat tend to have lower consumption rates of bakery products, desserts, and sweet foods compared to those with high body fat. Promoting healthy eating habits and increasing nutrition awareness during young adulthood may contribute to reducing the prevalence of obesity and related noncommunicable diseases.