Dietary Patterns Associated with Cardiometabolic Risk Factors for Puerto Ricans with and Without Type 2 Diabetes Living in Boston, Massachusetts (P18-063-19)

Abstract

ObjectivesOur aim was to derive dietary patterns that are associated with cardiometabolic risk (CMR) and to quantify their prospective associations with 2-year changes in CMR factors for Puerto Ricans (PR) with and without Type 2 diabetes. MethodsWe used baseline data from the Boston Puerto Rican Health Study, a longitudinal epidemiological study of 45–75-year-old PR living in Boston. Those taking antilipemic medications were excluded. Dietary patterns were derived for participants with and without diabetes separately, using reduced rank regression with 37 food groups as predictors and 5 CMR factors as response variables. Simplified dietary pattern scores (DPscore) reflecting food groups with factor loadings > |0.20| were divided into tertiles to examine associations with population characteristics. We then used multivariable regression to quantify associations between continuous DPscores and changes in 5 individual CMR factors. ResultsFor participants with diabetes, 13 food groups explained 64% of the DPscore variation, with positive loadings for pizza, Mexican food, vegetables, diet soft drinks/soda, sweetened beverages, meat, white bread, other grains or pasta, and processed meat; and negative loadings for reduced fat dairy, nuts and seeds, starchy vegetables, soups, and hot cereal. For participants without diabetes, 11 food groups explained 54% of the DPscore, including positive loadings for pizza, Mexican food, meat, white bread, solid fats, sweet baked goods, processed meat, and rice; and negative loadings for intake of nuts and seeds, hot cereal, poultry and water. In multivariable regressions, baseline DPscore was not significantly associated with 2-year change in CMR factors. ConclusionsWe identified population-specific foods that potentially contribute to excess CVD risk for PR with and without diabetes living in the US. Targeted dietary interventions should consider the specific foods identified in this research to improve CVD prevention. Funding SourcesNational Institute of Health, National Heart Blood and Lung Institute, National Institute on Aging.