Association of Dietary Patterns with Obesity and Hypertension among Staff Members of Rajarata University, Sri Lanka
Abstract
Background: There is a significant association between dietary patterns and higher risks for hypertension and obesity. However, studies assessing the relationship between dietary patterns and health outcomes are few.
Objectives: It was aimed to investigate the association of dietary patterns with obesity and hypertension among the academic and non-academic staff of Rajarata University of Sri Lanka.
Materials & Methods: The study sample consisted of 145 academics and 165 non-academics, aged between 20 to 65 years. Interviewer-administered validated questionnaire was used to collect information on dietary patterns. Anthropometric measurements and systolic blood pressure (SBP), diastolic blood pressure (DBP) were measured using standard procedures. Body mass index (BMI) and waist circumference (WC) cut-off values for Asians were used to determine obesity.
Results: The mean BMI of the study group was 23.6±4.1 kgm-2 and the mean WC was 84.9±10.7 cm. The prevalence of overweight and obesity among academics and non-academics were 21.9% and 2.3% and 27.1% and 3.9% respectively. Further, 23.2% of academics and 28.7% of non-academics had centrally obesity. Prevalence of hypertension in the study sample was 14.5% while mean SBP and DBP were 114.9±16 and 75±10.8 mmHg respectively. Consumption of raw unpolished rice, white bread, meat, fried food, fast and processed food, coconut oil and egg had a significant positive influence (p<0.05) on central obesity while fish consumption showed a significant negative relationship (p<0.05) with central obesity, hypertension, overweight and obesity. Moreover, black tea and fruit consumption were positively associated (p<0.05) with overweight and obesity.
Conclusion: These data suggest that certain dietary factors associated with the obesity and hypertension, independent of other lifestyle variables such as physical inactivity, duration of sleep, smoking and alcohol consumption.
Objectives: It was aimed to investigate the association of dietary patterns with obesity and hypertension among the academic and non-academic staff of Rajarata University of Sri Lanka.
Materials & Methods: The study sample consisted of 145 academics and 165 non-academics, aged between 20 to 65 years. Interviewer-administered validated questionnaire was used to collect information on dietary patterns. Anthropometric measurements and systolic blood pressure (SBP), diastolic blood pressure (DBP) were measured using standard procedures. Body mass index (BMI) and waist circumference (WC) cut-off values for Asians were used to determine obesity.
Results: The mean BMI of the study group was 23.6±4.1 kgm-2 and the mean WC was 84.9±10.7 cm. The prevalence of overweight and obesity among academics and non-academics were 21.9% and 2.3% and 27.1% and 3.9% respectively. Further, 23.2% of academics and 28.7% of non-academics had centrally obesity. Prevalence of hypertension in the study sample was 14.5% while mean SBP and DBP were 114.9±16 and 75±10.8 mmHg respectively. Consumption of raw unpolished rice, white bread, meat, fried food, fast and processed food, coconut oil and egg had a significant positive influence (p<0.05) on central obesity while fish consumption showed a significant negative relationship (p<0.05) with central obesity, hypertension, overweight and obesity. Moreover, black tea and fruit consumption were positively associated (p<0.05) with overweight and obesity.
Conclusion: These data suggest that certain dietary factors associated with the obesity and hypertension, independent of other lifestyle variables such as physical inactivity, duration of sleep, smoking and alcohol consumption.
DOI: https://doi.org/10.4038/jnfs.v4i1.24 | Journal eISSN: 2815-0155
Language: English
Page range: 55 - 66
Published on: Oct 30, 2025
Published by: The Nutrition Society of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2025 M. F. F. Shuhadha, N. W. I. A. Jayawardena, A. M. K. R. Bandara, S. P. Dissanayake, T. Madhujith, published by The Nutrition Society of Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.