Dietary Patterns Among Patients With Beta-Thalassemia Major in Vietnam

Patients with beta-thalassemia major (BTM) are vulnerable to imbalanced diets due to treatment-related complications and dietary restrictions. Despite the high prevalence of BTM in Vietnam, no studies to date have examined dietary patterns in this population. This study aims to explore the dietary patterns of adult patients with BTM in Vietnam.

This secondary data analysis included 317 adult patients with BTM receiving treatment at the largest haematology institute in Vietnam. Dietary patterns were assessed using the validated Vietnamese version of a 24-h recall diet quality questionnaire. Additional variables included diet quality indices, underweight status, malnutrition risk, and sociodemographic characteristics. Exploratory factor analysis was used to derive dietary patterns from 12 food groups. Comparisons of diet quality, nutritional status, and other covariates were made across identified dietary patterns.

Four dietary patterns were identified: ready-to-eat (36.0%), plant-based convenience (29.3%), red meat-based (21.5%), and seafood-based (13.2%). Participants following ready-to-eat and red meat-based patterns had significantly higher non-communicable diseases (NCD)-risk score than participants of other patterns. The global dietary recommendation score was significantly highest among those in the plant-based convenience and seafood-based groups, and lowest in the red meat-based group. The prevalence of underweight and risk of malnutrition was high across all patients, regardless of their dietary patterns.

The predominance of ready-to-eat and red meat-based dietary patterns among patients with BTM is concerning, as these patterns had significantly higher NCD risk and lower adherence to global dietary guidelines. These issues are exacerbated by high rates of underweight and malnutrition risk. We recommend integrating routine nutrition screening and counselling into BTM care and developing evidence-based dietary guidelines to support healthier eating practices in this population.