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Frequent fast-food consumption among Romanian university students is linked to higher average blood glucose (HbA1c) and prediabetes risk. Combining fast food with high-temperature cooking further elevates glycemic levels, highlighting early dietary impacts on metabolic health.

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Area of Science:

  • Metabolic health
  • Nutritional epidemiology
  • Young adult health

Background:

  • Young adulthood is a critical period for metabolic disturbances, often influenced by shifts towards convenience foods.
  • Limited evidence exists on dietary patterns, cooking practices, and metabolic biomarkers in Romanian university students.

Purpose of the Study:

  • To investigate associations between dietary patterns, cooking methods, and metabolic health indicators (HbA1c, lipids) in Romanian university students.
  • To determine the prevalence of prediabetes and its relationship with dietary habits in this population.

Main Methods:

  • Cross-sectional study of 693 Romanian university students (aged 18-24).
  • Online questionnaire for dietary habits, food preferences, and cooking practices.
  • Biochemical data (HbA1c) and anthropometrics from health records.
  • K-means clustering for dietary pattern identification; multivariable regression for associations.

Main Results:

  • Prediabetes prevalence was 21.1%.
  • Fast-food oriented dietary patterns were associated with significantly higher prediabetes risk (27.3%) and elevated HbA1c levels.
  • Increased fast-food frequency showed a dose-response relationship with higher HbA1c and prediabetes risk.
  • High-temperature cooking methods interacted with frequent fast-food consumption to increase HbA1c.

Conclusions:

  • Dietary patterns high in fast-food consumption are linked to poorer glycemic control and increased prediabetes risk in young Romanian adults.
  • Combined fast-food intake and high-temperature cooking methods may exacerbate metabolic risks.
  • Early dietary behaviors during university are crucial determinants of long-term metabolic health profiles.