标题：Body Fat Moderates the Association of Olfactory Dysfunction with Dietary Intake in U.S. Middle-Aged and Older Adults: A Cross-Sectional Analysis of NHANES 2013–2014
摘要：Background: Obesity relates to impaired olfactory function. Abnormal olfactory function is also associated with poor diet; however, whether obesity-related markers shape this relationship is unknown. Methods: Cross-sectional analysis (
n = 1415, age > 40 years) of NHANES 2013–2014 examined body fat percent (BF%) and waist circumference (WC) as moderators of the relationship between olfactory function and diet. The olfactory function test identified adults with olfactory dysfunction (OD) or normal olfaction (NO). Validated 24 h recall captured nutrient intake and Healthy Eating Index-2010 scores. BF% and WC were measured. We tested adjusted linear regression models, with an interaction term between olfactory function and BF%/WC, for each nutrient or HEI score, and reported coefficients (β), standard errors (SE), and
p-values for significant interaction terms. Results: In OD (9.5%; mean age 50.9 years, 95% CI 49.6, 52.2) compared with NO (mean age 49.3 years, 95% CI 48.8, 49.9), higher BF% was associated with higher intake of saturated fat (β (SE): 0.2 (0.1) g;
p = 0.06) and percent of total calories from total fat (0.2 (0.1);
p = 0.07), saturated (0.1 (0.004);
p = 0.02), and monounsaturated fat (0.1 (0.1);
p = 0.08); lower percent of total calories from carbohydrates (−0.2 (0.1);
p = 0.09) and mg of sodium (−17.8 (09.6);
p = 0.08); and a higher (healthier) refined grain score (0.1 (0.1);
p = 0.04). Higher WC was associated with higher refined grain scores (0.01 (0.02);
p = 0.01) in OD. Conclusion: BF% may shape dietary intake and quality in OD. Longitudinal studies are needed to elucidate the directionality of these relationships and develop strategies to improve dietary intake among OD.
关键词：enolfactory functionhyposmiaanosmianational health and nutrition examination surveydiet qualityhealthy eating indexbody fatwaist circumference
