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<oai_dc:dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
<dc:title>Characterizing Factors Associated with Excess Body Weight: A Descriptive Study Using Principal Component Analysis in a Population with Overweight and Obesity</dc:title>
<dc:creator>Fernández-Cardero, Álvaro</dc:creator>
<dc:creator>Sierra-Cinos, José Luis</dc:creator>
<dc:creator>López-Jiménez, Adrián</dc:creator>
<dc:creator>Beltrán, Beatriz</dc:creator>
<dc:creator>Cuadrado, Carmen</dc:creator>
<dc:creator>García-Conesa, María Teresa</dc:creator>
<dc:creator>Bravo, Laura</dc:creator>
<dc:creator>Sarriá, Beatriz</dc:creator>
<dc:description>Obesity is a worldwide epidemic, making it crucial to understand how it can be effectively prevented/treated. Considering that obesity is a multifactorial condition, this article carried out a baseline cross-sectional study of the variables involved in the disorder. Eighty-four subjects with overweight/obesity were recruited. Dietary baseline information was obtained by analysing three 24 h recalls. Resting metabolic rate was measured using indirect calorimetry, physical activity was measured through accelerometry, cardiometabolic parameters were determined in blood samples and body composition via anthropometry and bioimpedance. A univariant and multivariate exploratory approach was carried out using principal component analysis (PCA). Large inter-individual variability was observed in dietetic, biochemical, and physical activity measurements (coefficient of variation ≥ 30%), but body composition was more uniform. Volunteers had an unbalanced diet and low levels of physical activity. PCA reduced the 26 analysed variables to 4 factors, accounting for 65.4% of the total data variance. The main factor was the “dietetic factor”, responsible for 24.0% of the total variance and mainly related to energy intake, lipids, and saturated fatty acids. The second was the “cardiometabolic factor” (explaining 16.8% of the variability), the third was the “adiposity factor” (15.2%), and the last was the “serum cholesterol factor” (9.4%).</dc:description>
<dc:date>2024-05-04T09:49:35Z</dc:date>
<dc:date>2024-05-04T09:49:35Z</dc:date>
<dc:date>2024-04-12</dc:date>
<dc:date>2024-05-04T09:49:35Z</dc:date>
<dc:type>artículo</dc:type>
<dc:identifier>doi: 10.3390/nu16081143</dc:identifier>
<dc:identifier>Nutrients 16 (8): 1143 (2024)</dc:identifier>
<dc:identifier>http://hdl.handle.net/10261/355804</dc:identifier>
<dc:rights>open</dc:rights>
<dc:publisher>Multidisciplinary Digital Publishing Institute</dc:publisher>
</oai_dc:dc>