Poster Topical Area: Obesity
Location: Hall D
Poster Board Number: 715
Objectives: Favorable body composition changes as a result of higher dietary protein intake may help to explain the lower body mass index (BMI) of Chinese Americans compared to other ethnic groups. However, little evidence exists assessing the relationship between dietary protein intake, fat mass and fat-free mass in this population. We hypothesized higher dietary protein intake would be associated with higher levels of fat-free mass and lower BMI in a cross-sectional sample of Chinese American immigrants living in New York City.
Methods: Data were from the Chinese American Cardiovascular Health Assessment (CHA CHA) 2010-2011 (n=1707); dietary intake was assessed using a food frequency questionnaire adapted and validated for Chinese Americans. Body composition was assessed using bioelectrical impedance analysis. The associations between protein intake and BMI, percent fat mass (%FM), percent fat-free mass (%FFM), fat mass index (FMI) and fat-free mass index (FFMI) were examined using multiple linear regression analysis adjusted for age, sex, energy intake, physical activity, sedentary time, smoking status, level of acculturation, education level, and income.
Results: Mean age was 52.9 yr (95%CI 52.3, 53.6), and 54.8% were female. Average protein intake was 19.0% (95%CI 18.9, 19.2) of total energy intake, 1.34 g/kg body weight (95%CI 1.31, 1.37) and body mass index was 23.9 kg/m2 (95%CI 23.7, 24.0). After adjusting for covariates, there was a significant positive association between dietary protein (% energy intake) and BMI (B=0.058, 95%CI 0.014, 0.102, P = 0.009), %FM (B=0.108, 95%CI 0.029, 0.188, P = 0.008) and FMI (B=0.043, 95%CI 0.014, 0.072, P = 0.004). There was a significant negative association between dietary protein and %FFM (B= -0.111, 95%CI -0.191, -0.032, P = 0.006).
Conclusion: Contrary to our hypothesis, higher dietary protein intake was associated with lower rather than higher fat-free mass and higher BMI. Whether our findings are related to the dietary protein source or overall dietary pattern, population characteristics remain to be determined. Future studies should examine whether these associations differed by dietary protein source, gender, or BMI category of participants.
New York University
Hoboken, New Jersey