Study on the Relationship between Dietary Patterns and Dyslipidemia among Residents Aged ≥35 Years: Based on the Gannan Chronic Disease Cohort Survey Data

Background The gradual increase in blood lipid levels is becoming a significant public health concern. The role of diet in the development of dyslipidemia is crucial. Traditional nutritional epidemiology mainly focuses on individual foods or food groups. However, in our daily lives, we do not only consume isolated nutrients or specific foods, which makes it challenging to determine the specific impact of individual dietary components on dyslipidemia. Currently, there is a lack of research both domestically and internationally that investigates the relationship between dietary patterns and dyslipidemia in the population of Southern Jiangxi (Gannan) . Objective To analyze the relationship between dietary patterns and dyslipidemia in Southern Jiangxi, with the aim of contributing to evidence-based nutritional policies. Methods Data from the Gannan chronic disease cohort 2020 survey data. A multi-stage stratified cluster random sampling method was used to select research participants among permanent residents aged 35 and above in Southern Jiangxi from July to August 2020. Demographic data were collected through standardized questionnaires and physical examinations. Fasting blood glucose and lipid levels were measured. Dietary surveys utilized a food frequency questionnaire, and patterns were identified through factor analysis. The patterns were categorized into quartiles (Q1-Q4) based on factor scores. Logistic regression was used to assess the impact of patterns on dyslipidemia. Results The study included 1 508 residents, with a prevalence of dyslipidemia of 36.07% (544/1 508). Residents who consumed adequate amounts of water, did not have a history of hypertension, and had a history of diabetes showed a higher prevalence of dyslipidemia (P<0.05). Four dietary patterns were identified: carbohydrate-vegetable-seafood pattern, coarse grain-fruit-dairy pattern, poultry-meat-pickled product pattern, and egg-soy product pattern. Adjusting for confounding factors, the egg-soy pattern was associated with a lower risk (Q2: OR=0.648, 95%CI=0.478-0.879, P=0.005; Q3: OR=0.616, 95%CI=0.454-0.836, P=0.002). Other patterns showed no significant correlation. Conclusion The prevalence of dyslipidemia is relatively high among residents in Southern Jiangxi. A higher level of egg-soy product dietary pattern can reduce the risk of dyslipidemia in residents. It is recommended to promote a balanced diet among these residents and encourage the moderate consumption of eggs and soy products.