doiSerbia

Risk factors of metabolic syndrome among food suppliers

Pasdar Yahya (Kermanshah University of Medical Sciences, School of Public Health, Department of Nutritional Sciences, Research center for environmental determinacies of health, Kermanshah, Iran)
Darbandi Mitra (Kermanshah University of Medical Sciences, School of Public Health, Research center for environmental determinacies of health, Kermanshah, Iran)
Niazi Parisa (Kermanshah University of Medical Sciences, School of Public Health, Department of Nutritional Sciences, Kermanshah University of Medical Sciences, Kermanshah, Iran)
Hamzeh Behrooz (Kermanshah University of Medical Sciences, School of Public Health, Department of Public Health, Kermanshah, Iran)
Nachvak Mostafa Seyed (Kermanshah University of Medical Sciences, School of Public Health, Department of Nutritional Sciences, Research center for environmental determinacies of health, Kermanshah, Iran)
Barzegar Akbar (Kermanshah University of Medical Sciences, School of Public Health, Department of Occupational Health Engineering, Kermanshah, Iran)

Introduction/Objective. As a risk factor for chronic diseases, metabolic syndrome (MS) is increasing at an alarming rate. The prevalence of MS varies according to lifestyle and occupation in different populations. The present study aimed to determine the prevalence of MS and its components in food suppliers. Methods. A total of 112 food suppliers were randomly selected from all around the city. Data collection tools included demographic, physical activity, and food frequency questionnaires. Body composition was measured using Bio-Electrical Body Analyzer. A sample of 5 ml of fasting blood was taken from participants to assess lipid profile, blood sugar, insulin, and liver enzymes. The data were analyzed using χ2, Kolmogorov–Smirnov and ANOVA tests. Results. Participants’ mean BMI was 27.1 ± 3.9 kg/m2, 43.6% were overweight, and 26.4% were obese. Consumption of vegetables was less and of meats more than recommended amounts. The prevalence of MS was 45.5% (51 people), which increased with aging (p = 0.02). Among factors causing MS, the most common one was waist-to-hip ratio (WHR) > 0.09 (72.7%), followed by high triglyceride and low HDL. Conclusion. In this study, the prevalence of MS among food suppliers was higher than the world average and than prevalence in other countries. WHR (or obesity) was found to be the most important risk factor for MS. To reduce the risk of MS, changing dietary consumption habits and increased physical activity are recommended to persons with high risk and sedentary occupations.

Keywords: Metabolic syndrome, food Suppliers, Body Mass Index, risk factors