Macronutrient intake and its association with nutritional status and lipid profiles among healthy adults in a training institute of Western Maharashtra
DOI:
https://doi.org/10.18203/2394-6040.ijcmph20254039Keywords:
Dietary preferences, Macronutrients, Vegetarian diet, Cardiometabolic healthAbstract
Background: Dietary macronutrient composition can influence nutritional status and lipid profile, key determinants of cardiometabolic health. Limited evidence exists from institutional populations with regimented dietary provision. To assess the type of diet and its macronutrient composition, and examine associations with nutritional status and lipid profiles among healthy adults in a training institute of Western Maharashtra.
Methods: A cross-sectional study was conducted among 251 healthy trainees consuming a regimented mess diet, categorized as vegetarian, non-vegetarian and eggetarian. Dietary intake over three non-consecutive days was assessed and Macronutrients were calculated using Indian Food Composition. Anthropometric indices and fasting lipid profiles were measured following standard protocols. Data were analysed using SPSS v26.0 with Chi-square, Students’ t-test, ANOVA and post-hoc comparison.
Results: Among 251 participants (132 males, 119 females; mean age 23.16±2.11 years), vegetarians derived more energy from carbohydrates (64.8%) and less from fat (21.4%), while non-vegetarians consumed more protein (15.6%) and fat (29.1%). Vegetarians had lower total cholesterol, triglycerides, low density lipid and higher high-density lipid (HDL) (all p<0.05). Males had higher Body mass index, waist hip ratio and systolic blood pressure whereas females had higher triceps skinfold thickness and HDL (all p<0.01). Post-hoc confirmed significant vegetarian vs. non-vegetarian differences.
Conclusion: Dietary preference and gender significantly influenced cardiometabolic indicators despite uniform feedings. Vegetarian diets were associated with favourable lipid profiles supporting their promotion in institutional catering.
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