Red blood cell aggregation-associated dietary pattern predicts hyperlipidemia and metabolic syndrome

Pei Lin, Chun Chao Chang, Kuo Ching Yuan, Hsing Jung Yeh, Sheng Uei Fang, Tiong Cheng, Kai Tse Teng, Kuo Ching Chao, Jui Hsiang Tang, Wei Yu Kao, Pao Ying Lin, Ju Shian Liu, Jung Su Chang

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


Red blood cell (RBC) aggregation and iron status are interrelated and strongly influenced by dietary factors, and their alterations pose a great risk of dyslipidemia and metabolic syndrome (MetS). Currently, RBC aggregation-related dietary patterns remain unclear. This study investigated the dietary patterns that were associated with RBC aggregation and their predictive effects on hyperlipidemia and MetS. Anthropometric and blood biochemical data and food frequency questionnaires were collected from 212 adults. Dietary patterns were derived using reduced rank regression from 32 food groups. Adjusted linear regression showed that hepcidin, soluble CD163, and serum transferrin saturation (%TS) independently predicted RBC aggregation (all p < 0.01). Age-, sex-, and log-transformed body mass index (BMI)-adjusted prevalence rate ratio (PRR) showed a significant positive correlation between RBC aggregation and hyperlipidemia (p-trend < 0.05). RBC aggregation and iron-related dietary pattern scores (high consumption of noodles and deep-fried foods and low intake of steamed, boiled, and raw food, dairy products, orange, red, and purple vegetables, white and light-green vegetables, seafood, and rice) were also significantly associated with hyperlipidemia (p-trend < 0.05) and MetS (p-trend = 0.01) after adjusting for age, sex, and log-transformed BMI. Our results may help dieticians develop dietary strategies for preventing dyslipidemia and MetS.

Original languageEnglish
Article number1127
Issue number8
Publication statusPublished - Aug 20 2018


  • Dietary pattern
  • Dyslipidemia
  • Hepcidin
  • Metabolic syndrome
  • Red blood cell aggregation
  • Soluble (s) CD163

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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