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Publication date: 9 January 2024

Kevser Tari Selcuk, Ramazan Mert Atan, Sedat Arslan, Nursel Dal and Kezban Sahin

This study aims to investigate the relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women.

Abstract

Purpose

This study aims to investigate the relationship between dietary polyamine levels, metabolic risk parameters and anthropometric measurements in postmenopausal women.

Design/methodology/approach

This cross-sectional study was conducted with 562 45–64-year-old postmenopausal women who presented to a Family Health Center. To collect the data, the Descriptive Information Form and Food Frequency Questionnaire were used. In the data analysis, numbers, percentages, mean, standard deviation and multiple linear regression analysis were used.

Findings

The multiple linear regression analysis demonstrated that dietary putrescine intake was negatively associated with systolic blood pressure (ß = −0.179, p < 0.001), dietary spermidine intake was positively associated with waist circumference (WC) (ß = 0.142, p = 0.013), systolic blood pressure (ß = 0.188, p = 0.001), diastolic blood pressure (ß = 0.218, p < 0.001), body mass index (BMI) (ß = 0.169, p = 0.003) and waist-to-height ratio (WHtR) (ß = 0.156, p = 0.006), and dietary spermine intake was negatively associated with WC (ß = −0.158, p = 0.003), systolic blood pressure (ß = −0.195, p < 0.001), BMI (ß = −0.107, p = 0.042) and WHtR (ß = −0.138, p = 0.009).

Research limitations/implications

Owing to the study’s cross-sectional nature, the lack of succession in the cause–effect relationship, the use of self-report Food Frequency Questionnaire to determine dietary polyamine intake and the inability to analyze seasonal differences are among the limitations of the study.

Originality/value

In this study, an association was determined between dietary polyamines, metabolic risk parameters and anthropometric measurements. The findings suggest that dietary polyamines in human health should be further investigated owing to the increasing metabolic risk parameters.

Details

Nutrition & Food Science , vol. 54 no. 2
Type: Research Article
ISSN: 0034-6659

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