AI Summary & Key Takeaways
AI InsightThus, to maintain proper dietary balances, SES should be also verified in conjunction with the dietary modifications.
📌 3 Key Takeaways
Abstract
To investigate the effects of socio-economic status (SES) on the dietary intakes of fatty acids in a group of Turkish women. Materials and methods: Five hundred and sixty three women were randomly enrolled into the study. They were classified into 3 SES groups: group 1 high (n = 186), group 2 medium (n = 186), and group 3 low (n = 191). The groups were determined by the SES distribution of Ankara as determined by the 2000 census. Each participant was investigated with a questionnaire consisting of demographic characteristics, physical activity level (24-h record), and dietary intake (24-h recall) by dietetics interns. Body weight, height, waist, and hip measurements were taken. Results: Dietary protein, fat and carbohydrate intakes and their respective percentages of total energy were significantly different among the SES groups (P < 0.05). Based on the detailed dietary fat analysis, saturated and monounsaturated fatty acid intakes were highest in group 1, polyunsaturated fatty acids intake and ω-6:ω-3 ratio was highest in group 3 (P < 0.05). Body mass index, waist to hip ratio, and physical activity expenditure differed significantly between groups (P < 0.05). Conclusion: SES seems to be associated with dietary fat, fatty acid intake, and ω-6:ω-3 ratio. Thus, to maintain proper dietary balances, SES should be also verified in conjunction with the dietary modifications.
Özet
To investigate the effects of socio-economic status (SES) on the dietary intakes of fatty acids in a group of Turkish women. Materials and methods: Five hundred and sixty three women were randomly enrolled into the study. They were classified into 3 SES groups: group 1 high (n = 186), group 2 medium (n = 186), and group 3 low (n = 191). The groups were determined by the SES distribution of Ankara as determined by the 2000 census. Each participant was investigated with a questionnaire consisting of demographic characteristics, physical activity level (24-h record), and dietary intake (24-h recall) by dietetics interns. Body weight, height, waist, and hip measurements were taken. Results: Dietary protein, fat and carbohydrate intakes and their respective percentages of total energy were significantly different among the SES groups (P < 0.05). Based on the detailed dietary fat analysis, saturated and monounsaturated fatty acid intakes were highest in group 1, polyunsaturated fatty acids intake and ω-6:ω-3 ratio was highest in group 3 (P < 0.05). Body mass index, waist to hip ratio, and physical activity expenditure differed significantly between groups (P < 0.05). Conclusion: SES seems to be associated with dietary fat, fatty acid intake, and ω-6:ω-3 ratio. Thus, to maintain proper dietary balances, SES should be also verified in conjunction with the dietary modifications.