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Associations between dietary diversity and dyslipidemia among Japanese workers: cross-sectional study and longitudinal study findings

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Abstract

Objective

The aim of this study was to determine the associations between dietary diversity and risk of dyslipidemia in Japanese workers.

Methods

The cross-sectional study included 1399 participants aged 20–63 years and the longitudinal study included 751 participants aged 20–60 years in 2012–2013 (baseline) who participated at least once from 2013 to 2017 with cumulative participation times of 4.9 times. Dietary intake was assessed using a food frequency questionnaire, and dietary diversity score (DDS) was determined using the Quantitative Index for Dietary Diversity. Dyslipidemia was diagnosed when at least one of the following conditions was met: hypertriglyceridemia, high LDL-cholesterol, low HDL-cholesterol, high non-HDL-cholesterol, and a history of dyslipidemia. Multivariable logistic regression was used to calculate the odds ratios (ORs) and 95% confidence intervals (CIs) for dyslipidemia with control of confounding factors in cross-sectional analysis. Generalized estimating equations were used for calculating the ORs (95% CI) for dyslipidemia in the follow-up period according to the DDS at baseline with control of confounding factors in longitudinal analysis.

Results

Cross-sectional analysis showed that the highest DDS reduced the odds of dyslipidemia in men (OR [95% CI] in Tertile 3: 0.67 [0.48–0.95], p value = 0.023). In longitudinal analysis, a moderate DDS reduced the risk of dyslipidemia (OR [95% CI] in Tertile 2: 0.21 [0.07–0.60], p value = 0.003) in women.

Conclusions

The results of cross-sectional analysis in this study suggest that the higher diversity of diet might reduce the presence of dyslipidemia in men and the results of longitudinal analysis suggest that a moderate DDS might reduce the risk of dyslipidemia in women. Further studies are needed since the results of cross-sectional and longitudinal analyses in this study were inconsistent.

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Data availability

The datasets generated and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors thank the study participants and our colleagues for completing the survey for this study.

Funding

This work was supported in part by The Knowledge Cluster Initiative (Tokushima Health and Medicine Cluster) (http://www.mext.go.jp/a_menu/kagaku/chiiki/cluster/index.htm) from the Ministry of Education, Culture, Sports, Science and Technology of Japan (MF), by Grants-in-Aid for research from Tokushima Prefecture (MF) (http://www.pref.tokushima.jp/), by Grants-in-Aid for Young Scientists (B) (25860439) from the Ministry of Education, Culture, Sports, Science and Technology of Japan (AH) (http://www.jsps.go.jp/english/index.html), and by Grants-in JSPS KAKENHI (Grant Number of the Grant-in-Aid for Scientific Research (C) 20K05925) from the Ministry of Education, Culture, Sports, Science and Technology of Japan (MN). The funders/sponsors had no role in the design, conduct, or reporting of the study or in the decision to submit the manuscript for publication.

Author information

Authors and Affiliations

  1. Department of Public Health and Applied Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School, 3-18-15, Kuramoto-Cho, Tokushima City, Tokushima, 770-8503, Japan

    Thi Thuy Bui, Mariko Nakamoto, Kana Yamada, Akiko Nakamoto & Tohru Sakai

  2. Clinical Research Center for Diabetes, Tokushima University Hospital, Tokushima, Japan

    Akiko Hata, Nanako Aki, Yosuke Shikama & Yukiko Bando

  3. Department of Oral Disease Research, National Center for Geriatrics and Gerontology, Research Institute, Ōbu, Japan

    Yosuke Shikama

  4. Department of Nursing, Faculty of Medicine, Kagawa University, Takamatsu, Kagawa, Japan

    Takako Ichihara

  5. Department of Nursing, Faculty of Health and Welfare, Tokushima Bunri University, Tokushima, Japan

    Takako Minagawa

  6. Department of Nursing, Faculty of Nursing, Shikoku University, Tokushima, Japan

    Ayako Tamura

  7. Department of Oncology Nursing, Institute of Biomedical Sciences, University of Tokushima Graduate School, Tokushima, Japan

    Yumi Kuwamura

  8. Endocrinology and Metabolism, Tokushima University Hospital, Tokushima, Japan

    Makoto Funaki

Authors
  1. Thi Thuy Bui
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  2. Mariko Nakamoto
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  3. Kana Yamada
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  4. Akiko Nakamoto
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  10. Takako Minagawa
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  14. Tohru Sakai
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Contributions

All of the authors developed the idea for this study and collected the data. Measurements and data analysis were completed by Bui Thi Thuy, Mariko Nakamoto, and Akiko Nakamoto, and Tohru Sakai provided nutritional advice regarding the interpretation of the data. Bui Thi Thuy drafted the manuscript with the help of Mariko Nakamoto. All authors read and approved the final version of the manuscript.

Corresponding author

Correspondence to Mariko Nakamoto.

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Conflict of interest

All authors state that they have no conflicts of interest.

Ethical standards of disclosure

The study was conducted according to the ethical standards of the Declaration of Helsinki, and the protocol was approved by the institutional review board of Tokushima University Hospital (Ethical approval number: 2868). Written consent was obtained from all participants.

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Bui, T.T., Nakamoto, M., Yamada, K. et al. Associations between dietary diversity and dyslipidemia among Japanese workers: cross-sectional study and longitudinal study findings. Eur J Nutr (2024). https://doi.org/10.1007/s00394-024-03403-0

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