000118251 001__ 118251
000118251 005__ 20230519145528.0
000118251 0247_ $$2doi$$a10.3390/nu13113691
000118251 0248_ $$2sideral$$a126836
000118251 037__ $$aART-2021-126836
000118251 041__ $$aeng
000118251 100__ $$aCacau L.T.
000118251 245__ $$aAdherence to the planetary health diet index and obesity indicators in the Brazilian longitudinal study of adult health (ELSA-Brasil)
000118251 260__ $$c2021
000118251 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118251 5203_ $$aThe EAT-Lancet Commission has proposed a model diet to improve the health of human beings and that of the planet. Recently, we proposed the Planetary Health Diet Index (PHDI) to assess adherence of the population to this model diet. In this study, we aimed to evaluate adherence to the PHDI and obesity outcomes using baseline data from 14, 515 participants in the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). The dietary data were assessed using a 114-item FFQ. Body mass index (BMI) and waist circumference (WC) were both used continuously and cat-egorized. Linear and multinomial regression models adjusted for potential confounding factors were performed to assess the relationship between adherence to PHDI and outcomes. An inverse association was observed between adherence to PHDI and obesity indicators. Individuals with high adherence to the PHDI had lower BMI (ß-0.50 95% CI-0.73:-0.27) and WC (ß-1.70 95% CI-2.28:-1.12) values. They were also 24% less likely to be overweight (OR 0.76 95% CI 0.67:0.85) or obese (OR 0.76 95% CI 0.65:0.88), and they were 14% and 27% less likely to have increased WC (OR 0.86 95% CI 0.75:0.98) or substantially increased WC (OR 0.73 95% CI 0.64:0.83) than those with lower adherence. Our results showed that higher adherence to the PHDI may decrease obesity in-dicators. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
000118251 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118251 590__ $$a6.706$$b2021
000118251 591__ $$aNUTRITION & DIETETICS$$b15 / 90 = 0.167$$c2021$$dQ1$$eT1
000118251 592__ $$a1.287$$b2021
000118251 593__ $$aNutrition and Dietetics$$c2021$$dQ1
000118251 593__ $$aFood Science$$c2021$$dQ1
000118251 594__ $$a7.9$$b2021
000118251 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118251 700__ $$aBenseñor I.M.
000118251 700__ $$aGoulart A.C.
000118251 700__ $$aCardoso L.O.
000118251 700__ $$aLotufo P.A.
000118251 700__ $$0(orcid)0000-0003-0454-653X$$aMoreno L.A.$$uUniversidad de Zaragoza
000118251 700__ $$aMarchioni D.M.
000118251 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000118251 773__ $$g13, 11 (2021), 3691 [12 pp]$$pNutrients$$tNutrients$$x2072-6643
000118251 8564_ $$s1057354$$uhttps://zaguan.unizar.es/record/118251/files/texto_completo.pdf$$yVersión publicada
000118251 8564_ $$s2614981$$uhttps://zaguan.unizar.es/record/118251/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118251 909CO $$ooai:zaguan.unizar.es:118251$$particulos$$pdriver
000118251 951__ $$a2023-05-18-15:27:58
000118251 980__ $$aARTICLE