Objective To mitigate current research limitations, this cross-sectional study aimed to systematically evaluate the associations between dietary amino acids and overweight/obesity and to identify critical biomarkers among Chinese children and adolescents. This was achieved by integrating multiple machine learning algorithms with traditional statistical models. Methods This study utilized data from the 2016–2019 China Children and Lactating Women Nutrition and Health Surveillance, a nationally representative survey. Participants included children and adolescents aged 6–18 years. Dietary intake was assessed using a validated food frequency questionnaire, and amino acid intakes were calculated. Four machine learning algorithms were applied to build prediction models. Model performance was evaluated via the area under the receiver operating characteristic curve (AUC). The SHapley Additive exPlanations (SHAP) method was used to interpret the optimal model and identify important features. Multivariable logistic regression models were additionally used to examine the relationship between amino acids and overweight/obesity risk. Results A total of 8,664 participants were included. The LightGBM model showed the best predictive effect (AUC = 0.805). Both SHAP analysis and logistic regression results consistently identified leucine (OR 1.13; 95% CI 1.01 ~ 1.27), threonine (OR 1.41; 95% CI 1.22 ~ 1.63), methionine (OR 1.30; 95% CI 1.07 ~ 1.57), and cysteine (OR 0.71; 95% CI 0.59 ~ 0.84) as key amino acids associated with overweight/obesity risk. After multivariable adjustment, the intake of leucine, threonine, and methionine was positively related to the risk of overweight/obesity, whereas cysteine intake was inversely related to the risk. Restricted cubic spline analyses suggested linear relationships for these associations. Conclusion Higher dietary intakes of leucine, threonine, and methionine are potential risk factors, while cysteine is a potential protective factor against overweight/obesity in Chinese children and adolescents.
Liu et al. (Wed,) studied this question.