Dietary Structure and Cardiometabolic Risk Factors: A Comparative Analysis of Lingnan and Central Plains Regions in China Based on China Nutrition and Health Surveillance 2015–2017

<b>Background</b>: The Lingnan region is characterized by a hot and humid climate and abundant, diverse natural resources, while the Central Plains region experiences distinct four seasons and has a rich agricultural culture. Both regions possess unique dietary traditions and preferences. This study aims to investigate the differences in dietary structure between the Lingnan region (Guangdong, Guangxi, Hainan) and the Central Plains region (Shanxi, Shaanxi, Henan) and their impact on health. <b>Methods</b>: Using cross-sectional survey data from the 2015-2017 China National Nutrition and Health Survey, this study selected residents aged 18 and above as the research subjects. Generalized linear models were employed to analyze differences in the intake of various food groups between the two regions, while logistic regression models were used to examine regional differences in the prevalence of obesity, hypertension, diabetes mellitus, and hyperlipidemia. <b>Results</b>: A total of 14,484 adults were included in this study. Lingnan participants consumed significantly more rice products, red meat, poultry, seafood, and dark-colored vegetables, while Central Plains residents had higher intakes of wheat products, other cereals, soybeans, and eggs. Lingnan exhibited lower prevalence rates of obesity (8.6% vs. 18.1%), diabetes (7.6% vs. 9.8%), and hypertension (33.0% vs. 46.9%) compared to the Central Plains, with no significant difference in hyperlipidemia prevalence. Adjusted analyses confirmed that Lingnan residents had significantly reduced risks of obesity (OR = 0.431, 95% CI: 0.388-0.479), diabetes mellitus (OR = 0.841, 95% CI: 0.744-0.950), and hypertension (OR = 0.564, 95% CI: 0.523-0.608). <b>Conclusions</b>: The dietary structure in the Lingnan region plays a positive role in cardiometabolic health. Further analysis of the combined effects of different foods on health could provide a scientific basis for future nutrition and health management.