Document Type : Original Article
Authors
1
Maragheh University of Medical Sciences, Maragheh, Iran.
2
Student research committee, Maragheh University of Medical Sciences, Maragheh, Iran.
3
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.
4
Department of Nutrition and Food Sciences, Maragheh University of Medical Sciences, Maragheh, Iran.
5
Maragheh University of Medical Sciences
10.22034/sumsj.2026.580895.1093
Abstract
Introduction: Obesity (defined as a body mass index ≥30 kg/m²) in the elderly is associated with an increased risk of chronic diseases, reduced quality of life, and a significant economic burden. Given that bread plays a key role as a staple food and the primary source of carbohydrates in the Iranian diet, investigating its association with obesity in this vulnerable population is essential. This study aimed to investigate the association between the consumption of common types of bread (Sangak, Barbari, Lavash, and Baguette) and the risk of obesity among the elderly population.
Methods: This cross-sectional analytical study was conducted from September 2024 to February 2025 at primary healthcare centers in Maragheh city. A total of 368 elderly individuals from Maragheh, with a mean age of 67.11 ± 6.21 years, participated in the study. Anthropometric indices, demographic information, dietary intake, socioeconomic status, and physical activity were assessed for all participants. Logistic regression models were used to evaluate the association between the amount of bread consumption and the odds of obesity in the elderly.
Results: In the crude model, high consumption of Sangak bread was associated with increased odds of obesity (OR: 2.03, P=0.035); however, this association disappeared after adjusting for confounders. In the adjusted model (controlling for education level, carbohydrate intake, and fiber intake), Lavash bread consumption in the second tertile (OR: 0.52, P=0.046) and the third tertile (OR: 0.73, P<0.001) was significantly associated with reduced odds of obesity. For Barbari and Baguette bread, no significant association was observed in any of the models (P>0.05).
Conclusion: The findings indicate that the pattern of bread consumption can be associated with the odds of obesity in the elderly. These results suggest that Lavash bread consumption (particularly at moderate levels) may be inversely associated with the odds of obesity in the elderly, while no significant association was observed for Sangak, Barbari, or Baguette bread in the adjusted models. Furthermore, the results suggest that consumption volume and the energy density of macronutrients may be more critical determinants than the type of flour. Further studies are necessary to confirm these findings.
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