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Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar

BACKGROUND: Ready-to-eat (RTE) food consumption has become popular in the working community with the increase in full-time jobs and the limited time to prepare food. Although RTE food is essential for this community, its consumption causes obesity. In Myanmar, obesity is a modifiable risk factor for...

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Autores principales: Thike, Thin Zar, Saw, Yu Mon, Lin, Htin, Chit, Khin, Tun, Aung Ba, Htet, Hein, Cho, Su Myat, Khine, Aye Thazin, Saw, Thu Nandar, Kariya, Tetsuyoshi, Yamamoto, Eiko, Hamajima, Nobuyuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7011543/
https://www.ncbi.nlm.nih.gov/pubmed/32041555
http://dx.doi.org/10.1186/s12889-020-8308-6
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author Thike, Thin Zar
Saw, Yu Mon
Lin, Htin
Chit, Khin
Tun, Aung Ba
Htet, Hein
Cho, Su Myat
Khine, Aye Thazin
Saw, Thu Nandar
Kariya, Tetsuyoshi
Yamamoto, Eiko
Hamajima, Nobuyuki
author_facet Thike, Thin Zar
Saw, Yu Mon
Lin, Htin
Chit, Khin
Tun, Aung Ba
Htet, Hein
Cho, Su Myat
Khine, Aye Thazin
Saw, Thu Nandar
Kariya, Tetsuyoshi
Yamamoto, Eiko
Hamajima, Nobuyuki
author_sort Thike, Thin Zar
collection PubMed
description BACKGROUND: Ready-to-eat (RTE) food consumption has become popular in the working community with the increase in full-time jobs and the limited time to prepare food. Although RTE food is essential for this community, its consumption causes obesity. In Myanmar, obesity is a modifiable risk factor for non-communicable diseases, causing increases in morbidity and mortality. This study aimed to identify the association between body mass index (BMI) and RTE food consumption among sedentary staff in Nay Pyi Taw Union Territory, Myanmar. METHODS: A cross-sectional study was conducted in 2018, in which 400 respondents participated in face-to-face interviews. The study area was selected using simple random sampling and drawing method. Measuring tape and digital weighing scale were used to measure the height and weight of the respondents. BMI was calculated by dividing the weight by height squared (kg/m(2)). Overweight and obesity were categorized by World Health Organization cut-off points. The collected data were analyzed using multiple logistic regression to estimate the adjusted odds ratio (AOR), and the 95% confidence interval (CI). RESULTS: This study revealed that sedentary staff who consumed RTE food once or more per month were nearly five times more likely to be overweight and obese (AOR = 4.78, 95% CI 1.44–15.85) than those who consumed RTE food less frequently. In addition, five factors namely being older than 32 years (AOR = 3.97, 95% CI 1.82–8.69), preference for RTE food (AOR = 8.93, 95% CI 2.54–31.37), light-intensity of physical exercise (AOR = 3.55, 95% CI 1.63–7.73), sedentary leisure activities (AOR = 3.32, 95% CI 1.22–9.03), and smoking (AOR = 5.62, 95% CI 1.06–29.90) were positively associated with overweight and obesity. CONCLUSION: Frequent consumers of RTE food and less physically active sedentary staff were more likely to be overweight and obese. This study highlights the urgent need to raise awareness regarding healthy lifestyle behaviors among the working community to reduce the burden of obesity-related chronic diseases. Moreover, sedentary workers should be aware of the food-based dietary guidelines of the country. Policy makers should strictly enforce nutritional labeling of RTE food, and strictly prohibit over-branding of RTE food.
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spelling pubmed-70115432020-02-14 Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar Thike, Thin Zar Saw, Yu Mon Lin, Htin Chit, Khin Tun, Aung Ba Htet, Hein Cho, Su Myat Khine, Aye Thazin Saw, Thu Nandar Kariya, Tetsuyoshi Yamamoto, Eiko Hamajima, Nobuyuki BMC Public Health Research Article BACKGROUND: Ready-to-eat (RTE) food consumption has become popular in the working community with the increase in full-time jobs and the limited time to prepare food. Although RTE food is essential for this community, its consumption causes obesity. In Myanmar, obesity is a modifiable risk factor for non-communicable diseases, causing increases in morbidity and mortality. This study aimed to identify the association between body mass index (BMI) and RTE food consumption among sedentary staff in Nay Pyi Taw Union Territory, Myanmar. METHODS: A cross-sectional study was conducted in 2018, in which 400 respondents participated in face-to-face interviews. The study area was selected using simple random sampling and drawing method. Measuring tape and digital weighing scale were used to measure the height and weight of the respondents. BMI was calculated by dividing the weight by height squared (kg/m(2)). Overweight and obesity were categorized by World Health Organization cut-off points. The collected data were analyzed using multiple logistic regression to estimate the adjusted odds ratio (AOR), and the 95% confidence interval (CI). RESULTS: This study revealed that sedentary staff who consumed RTE food once or more per month were nearly five times more likely to be overweight and obese (AOR = 4.78, 95% CI 1.44–15.85) than those who consumed RTE food less frequently. In addition, five factors namely being older than 32 years (AOR = 3.97, 95% CI 1.82–8.69), preference for RTE food (AOR = 8.93, 95% CI 2.54–31.37), light-intensity of physical exercise (AOR = 3.55, 95% CI 1.63–7.73), sedentary leisure activities (AOR = 3.32, 95% CI 1.22–9.03), and smoking (AOR = 5.62, 95% CI 1.06–29.90) were positively associated with overweight and obesity. CONCLUSION: Frequent consumers of RTE food and less physically active sedentary staff were more likely to be overweight and obese. This study highlights the urgent need to raise awareness regarding healthy lifestyle behaviors among the working community to reduce the burden of obesity-related chronic diseases. Moreover, sedentary workers should be aware of the food-based dietary guidelines of the country. Policy makers should strictly enforce nutritional labeling of RTE food, and strictly prohibit over-branding of RTE food. BioMed Central 2020-02-10 /pmc/articles/PMC7011543/ /pubmed/32041555 http://dx.doi.org/10.1186/s12889-020-8308-6 Text en © The Author(s). 2020 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Thike, Thin Zar
Saw, Yu Mon
Lin, Htin
Chit, Khin
Tun, Aung Ba
Htet, Hein
Cho, Su Myat
Khine, Aye Thazin
Saw, Thu Nandar
Kariya, Tetsuyoshi
Yamamoto, Eiko
Hamajima, Nobuyuki
Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar
title Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar
title_full Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar
title_fullStr Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar
title_full_unstemmed Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar
title_short Association between body mass index and ready-to-eat food consumption among sedentary staff in Nay Pyi Taw union territory, Myanmar
title_sort association between body mass index and ready-to-eat food consumption among sedentary staff in nay pyi taw union territory, myanmar
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7011543/
https://www.ncbi.nlm.nih.gov/pubmed/32041555
http://dx.doi.org/10.1186/s12889-020-8308-6
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