Social capital and dietary patterns in three ethnic minority groups native to Yunnan Province, Southwest China

BACKGROUND: Few studies have focused on the influencing factors of dietary practices among ethnic minority groups in China, particularly from a social capital perspective. METHODS: Between May and September 2019, we conducted a cross-sectional survey among adults (n = 1,813) from three ethnic minority communities (A Chang, De Ang and Jing Po) in Yunnan Province, Southwest China. Dietary intakes during the past 12 months were measured with a 100-item Food Frequency Questionnaire (FFQ), and two forms of social capital (bonding and bridging) were measured using the validated Personal Social Capital Scale 16 (PSCS-16). Principal component factor analysis was used to derive dietary patterns from 20 food groups. Multivariate linear regressions were used to examine the associations between social capital and dietary patterns. RESULTS: Two distinct dietary patterns were identified: the traditional and the modern. The traditional pattern was characterized by high consumptions of tubers, poultry, rice, fruits, vegetables and low consumptions of oil and salt, whereas the modern pattern was highly correlated with egg, nut, beverage, snack and oil consumptions. After adjusted for potential confounders, the modern pattern was positively associated with bonding capital (β = 0.066; 95%CI: 0.058, 0.075) and negatively associated with bridging capital (β = -0.017; 95%CI: -0.024, -0.010). CONCLUSION: In conclusion, an unhealthy dietary pattern was identified among the ethnic minority groups in Southwest China. The influences of people’s social connections on dietary behaviors should be considered in designing and implementing nutrition intervention programs for the population.