Relationship between consumption of high fat, sugar or sodium (HFSS) food and obesity and non-communicable diseases
Issued Date
2024-01-01
Resource Type
eISSN
25165542
Scopus ID
2-s2.0-85187290654
Journal Title
BMJ Nutrition, Prevention and Health
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SCOPUS
Bibliographic Citation
BMJ Nutrition, Prevention and Health (2024)
Suggested Citation
Thapsuwan S., Phulkerd S., Chamratrithirong A., Gray R.S., Jindarattanaporn N., Loyfah N., Thongcharoenchupong N., Pattaravanich U. Relationship between consumption of high fat, sugar or sodium (HFSS) food and obesity and non-communicable diseases. BMJ Nutrition, Prevention and Health (2024). doi:10.1136/bmjnph-2023-000794 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/97678
Title
Relationship between consumption of high fat, sugar or sodium (HFSS) food and obesity and non-communicable diseases
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Abstract
The objective of this study was to investigate the relationship between high in fat, sugar or salt consumption, obesity and non-communicable diseases (NCDs) in the population in Thailand, and other associated factors. This study used data from participants age 15 years or older from the 2021 Health Behaviour of Population Survey. The final analytical sample included 74 894 respondents with complete data. Binary logistic regression analysis was used to investigate the relationship between socio-demographic characteristics, unhealthy food, NCDs and obesity. People with obesity had the significant ORs for sugar-sweetened beverages or SSB (OR 1.208; 95% CI 1.159 to 1.259), high-fat foods (OR 1.162; 95% CI 1.120 to 1.207) and snacks (OR 1.048; 95% CI 1.004 to 1.093), but had the significant protective ORs for meat products (OR 0.964; 95% CI 0.930 to 0.999), instant food (OR 0.903; 95% CI 0.865 to 0.942) and fast food (OR 0.871; 95% CI 0.831 to 0.913). People with any NCDs had the significant protective ORs for meat products (p≤0.001), instant food (p≤0.05) and fast food (p≤0.01). People with diabetes tended not to drink SSB while people with heart disease tended not to consume SSB and snacks. The findings suggest a need for prevention and control strategies such as promoting healthy snacking behaviour, modifying food environments and paying specific attention to the population most at risk of obesity and NCDs.
