The frequency of selective functional foods consumption is related to improved anthropometric obesity indices: A cross-sectional study in Greek and Cyprian adults

Abstract

Background: Obesity remains a public health problem. Recent, novel strategies suggest the
frequent inclusion of functional foods for better management of adiposity markers and obesity
prevention. Numerous epidemiological and clinical studies demonstrate specific natural
functional foods of the Mediterranean Diet and innovative processed foods, enhanced with
bioactive compounds, that they may present a possible beneficial role on this approach.

Methods: In this cross-sectional epidemiological study, 319 Greeks and Cyprians, aged 18-75
years were voluntary recruited in personal interviews. A validated Functional Food Frequency of
Consumption (FFFQ) was filled out, recording the frequency of selective functional foods
consumption, following by anthropometric and body composition evaluations. Data collection
and statistical analysis were conducted, to assess the possible association of functional foods
frequency of consumption with adiposity markers.

Results: Olive oil is a main part of the daily diet of the representative sample of Greek and
Cyprian population and its frequency of intake was inversely related to body weight, taking into
account the lifestyle pattern and social parameters. Considering general habits and
sociodemographic characteristics, Body Mass Index (BMI) was directly associated with the
frequency of consumption of split peas, turmeric, cinnamon, honey, whole wheat- and gluten-
free pasta, as well as of gluten-free and enhanced bakeries. These functional food groups are
consumed by majority in a monthly basis, except of honey which is weekly consumed by the
majority of the study population.

Conclusion: The results suggest that the daily intake of olive oil, as the main characteristic of
Mediterranean Diet, may be effective on body weight management. The frequency rise of
specific spices, honey, functional pasta and bakeries consumption, may lead to increases in
markers of adiposity. Further research is needed to safely conclude to these claims and the
implementation of nutritional treatment programs with functional foods may prove effective in
the prevention and management of obesity.

Keywords: epidemiological study; functional foods; frequency of consumption; obesity;
adiposity association; Greeks; Cyprians