Predictors of self-initiated, healthful dietary change
Predictors of self-initiated, healthful dietary change
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DOI：
10.1016/s0002-8223(01)00191-2
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发表时间：
2001-07-01
影响因子：
--
通讯作者：
Neuhauser, ML
中科院分区：
文献类型：
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作者：
Kristal, AR;Hedderson, MM;Neuhauser, ML
目的探讨预测健康饮食改变的人口学和心理社会因素。设计一项队列研究，研究基线评估的因素如何预测2年后与脂肪相关的饮食习惯和水果和蔬菜摄入量的变化。参与者于1995年和1996年通过随机数字拨号招募。（答复率0.63），1997年和1998年进行了随访（随访率0.82）。最终样本包括336名男性和502名女性。主要结果测量水果和蔬菜的摄入量和脂肪相关的饮食模式，通过电话调查测量。统计分析采用卡方检验和线性回归来检验基线特征与饮食变化的关系。结果（脂肪能量）下降了约2个百分点，水果和蔬菜摄入量增加了0.17份/天（均P < .001）。妇女和受过良好教育的人的变化要大得多。处于变化维持阶段的人和认为饮食与癌症之间存在密切关系的人的饮食变化最大。使用食品标签与脂肪减少密切相关，但不增加水果和蔬菜。应用这些结果表明，食品标签是有用的，帮助人们减少脂肪的摄入量，干预措施应针对人的饮食变化的各个阶段，并需要新的努力，以达到男性和受教育程度较低的人。
Objective To examine demographic and psychosocial factors that predict healthful dietary change.Design A cohort study, examining how factors assessed at baseline predicted change in fat-related dietary habits and fruit and vegetable intakes 2 years later.Participants Participants were recruited in 1995 and 1996 by random-digit dialing (response rate 0.63), and followed-up in 1997 and 1998 (follow-up rate 0.82). The final sample included 336 men and 502 women.Main outcome measures Fruit and vegetable intake and fat-related dietary patterns, measured by telephone-administered surveys.Statistical analyses chi (2) tests and linear regression were used to test associations of baseline characteristics with dietary change.Results Fat intake (energy from fat) decreased by approximately 2 percentage points and fruits and vegetables intake increased by 0.17 servings per day (both P < .001). Changes were significantly larger among women and persons who were well educated. Persons in the maintenance stage of change and persons who believed there was a strong relationship between diet and cancer made the largest dietary changes. Use of food labels was strongly associated with fat reduction, but not with increases in fruits and vegetables.Applications These results suggest that food labels are useful for helping people reduce fat intake, that interventions should target persons at all stages of dietary change, and that new efforts are needed to reach men and persons who are less well educated.