Dietary Patterns and Their Association With Body Fat Percentage Among Ready-Made Garment Workers in Dhaka and
Md Shahadoth Hossain1,2, Md Hafizul Islam1, Rafid Hassan3
1Institute of Nutrition and Food Science University of Dhaka Dhaka Bangladesh.
Background:
The ready-made garment (RMG) sector plays a critical role in Bangladesh's economy, contributing substantially to both GDP and employment. This study investigated the dietary patterns of RMG workers in Bangladesh and explored their association with percent body fat.
Methods:
A cross-sectional study was conducted among 576 RMG workers from three factories in the Dhaka and Chattogram regions. Dietary intake was assessed using the 24-h recall method. Principal component analysis was used to identify major dietary patterns. Diet quality was measured using the nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR). Body fat percentage was assessed using bioelectrical impedance analysis, and body mass index was classified according to Asian-specific cut-off values. Logistic regression models were used to examine the associations between dietary patterns and body fat percentage.
Results:
Over half of RMG workers (51.2%) were overweight or obese, and 47.2% exhibited elevated body fat. Carbohydrates were the primary source of energy, contributing 67.7% of total intake, whereas inadequacies in several essential micronutrients, particularly calcium, vitamin A, and riboflavin, were observed, with the MAR for 11 micronutrients at 72%. Five predominant dietary patterns were identified across the two regions. Notably, in the Chattogram region, workers who adhered more closely to the "dairy-based festival diet" (a pattern rich in milk- and sugar-based festive foods) exhibited a significantly higher body fat level (adjusted odds ratio [AOR] = 2.44, 95% confidence interval [CI]: 1.41, 5.75; p = 0.040) compared to others.
Conclusion:
This study reveals that carbohydrates dominate energy intake alongside widespread micronutrient inadequacies among RMG workers. Greater adherence to a dairy-based festival diet was associated with increased body fat. Targeted nutritional interventions are needed to improve diet quality and reduce obesity-related risks.
