Dietary aspects related to health and obesity in Williams syndrome, Down syndrome, and
Prader - Willi syndrome
Sammanfattning
Background: Dietary aspects that might contribute to development of obesity and secondary
conditions are not well documented in genetic subgroups associated with intellectual disability.
Objective: To describe the intake frequencies of selected foods in participants with Prader-Willi
syndrome (PWS), Down syndrome (DS), and Williams syndrome (WS), and investigate the
association with body mass index (BMI). To explore food-related autonomy and intake frequencies
among persons with DS in different living arrangements.
Methods: Self-reported intake frequencies and measurement of plasma carotenoids and erythrocyte
content of omega-3 fatty acids (FAs) were investigated in persons aged 16-42 years, with WS (n=21),
DS (n=40), and PWS (n=20).
Results: A larger proportion of participants with PWS showed high-frequency intake of fruits (p=0.012)
and vegetables (p=0.004), and had higher plasma carotenoids (p<0.001) compared to participants
with DS and WS. Furthermore, a larger proportion of participants with WS were low-frequency
consumers of fish (p=0.005), less likely to use omega-3 FA supplements (p=0.023), and had reduced
erythrocyte concentrations of long-chain omega-3 FAs (p<0.001), compared to participants with PWS
and DS. In DS, BMI was negatively associated with plasma carotenoids. Increased proportions of
participants living in communities showed high-frequency intake of precooked meals (p=0.030), and a
tendency toward high-frequency consumption of soft drinks (p=0.079), when compared to peers living
with relatives. Participants in community residences were also more likely to participate frequently in
food-related decisions and preparations.
Conclusions: Persons with WS had a less-favorable dietary pattern when compared to persons with
PWS. A larger proportion of persons living in communities frequently consumed precooked meals
and showed a tendency of high-frequency soft drink consumption. Otherwise, their intake frequencies
of the investigated foods were similar to those living with relatives, but they participated more
frequently in decisions and preparations of foods.