Non-Interventional Weight Changes Are Associated with Alterations in Lipid Profiles and in the Triglyceride-to-HDL Cholesterol Ratio

Shiri Weinstein, Elad Maor, Alon Kaplan, Tammy Hod, Avshalom Leibowitz, Ehud Grossman, Gadi Shlomai

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Background: Obesity is associated with dyslipidemia, and weight loss can improve obese patients’ lipid profile. Here, we assessed whether non-interventional weight changes are associated with alterations in lipid profile, particularly the triglyceride (TG)-to-high-density lipoprotein cholesterol (HDL-C) ratio (TG/HDL-C). Methods: In this retrospective analysis of subjects referred to medical screening, body mass index (BMI), low-density lipoprotein cholesterol (LDL-C), TG, and HDL-C levels were measured annually. Patients were divided according to BMI changes between visits. The primary outcomes were the changes in LDL-C, TG, HDL-C, and the TG/HDL-C ratio between visits. Results: The final analysis included 18,828 subjects. During the year of follow-up, 9.3% of the study population lost more than 5% of their weight and 9.2% gained more than 5% of their weight. The effect of weight changes on TG and on the TG/HDL-C ratio was remarkable. Patients with greater BMI increases showed greater increases in their TG/HDL-C ratio, and conversely, a decreased BMI level had lower TG/HDL-C ratios. This is true even for moderate changes of more than 2.5% in BMI. Conclusions: Non-interventional weight changes, even modest ones, are associated with significant alterations in the lipid profile. Understanding that modest, non-interventional weight changes are associated with alterations in the TG/HDL-C ratio may aid in better risk stratification and primary prevention of CV morbidity and mortality.

Original languageEnglish
Article number486
JournalNutrients
Volume16
Issue number4
DOIs
StatePublished - 1 Feb 2024
Externally publishedYes

Keywords

  • BMI change
  • lipids
  • triglyceride-to-HDL ratio
  • weight change

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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