More frequent cooking at home is associated with higher Healthy Eating Index-2015 score
More frequent cooking at home is associated with higher Healthy Eating Index-2015 score
复制标题
DOI：
10.1017/s1368980019003549
复制
发表时间：
2020-09-01
影响因子：
3.2
通讯作者：
Richardson, Caroline R.
中科院分区：
文献类型：
--
作者：
Wolfson, Julia A.;Leung, Cindy W.;Richardson, Caroline R.
目的：研究美国成年人的烹饪频率与健康饮食指数 (HEI)-2015 之间的总体和收入之间的关联。设计：使用多元线性回归模型进行横断面分析，以检查烹饪频率与根据社会人口变量（整体和按收入分层）调整后的 HEI-2015 总分之间的关联。背景：来自美国的全国代表性调查数据。参与者：从 2007 年至 2010 年国家健康和营养检查调查 (n8668) 中获得的年龄 >= 20 岁的成年人（具有 2 天的 24 小时饮食回忆数据）。结果：与每周烹饪 0-2 次晚餐相比，在低收入成年人（>= 7 次/周：+2 中心点 55 分，P= 0 中心点 001）和高收入成年人（>= 7 次/周：+5 中心）中，烹饪频率越高，HEI-2015 总体得分越高（>= 7 次/周：+3 中心点 57 分，P< 0 中心点 001）。点 07 点，P< 0 中心点 001)。总体而言，与生活在每周做饭 0-2 次家庭的成年人（50 中心点 57 分）相比，生活在每周做饭 >= 7 次的家庭的成年人（54 中心点 54 分）的 HEI-2015 总分更高。在每周做饭 >= 7 次的家庭中，HEI-2015 总分根据收入状况存在显着差异（低收入：52 中心点 51 分；高收入：57 中心点 35 分；P= 0 中心点 003）。烹饪频率与 HEI-2015 各部分得分的显着差异相关，但这种关联因收入而异。结论：在低收入和高收入成年人中，更频繁地在家做饭与总体上更好的饮食质量相关，尽管在高收入成年人中烹饪和更好的饮食质量之间的关联更强。需要制定策略来帮助低收入美国人保持健康饮食，无论他们在家做饭的频率如何。
Objective: To examine the association between cooking frequency and Healthy Eating Index (HEI)-2015, overall and by income, among US adults. Design: Cross-sectional analysis using multivariable linear regression models to examine the association between cooking frequency and total HEI-2015 score adjusted for sociodemographic variables, overall and stratified by income. Setting: Nationally representative survey data from the USA. Participants: Adults aged >= 20 years (with 2 d of 24 h dietary recall data) obtained from the 2007 to 2010 National Health and Nutrition Examination Survey (n8668). Results: Compared with cooking dinner 0-2 times/week, greater cooking frequency was associated with higher HEI-2015 score overall (>= 7 times/week: +3 center dot 57 points,P< 0 center dot 001), among lower-income adults (>= 7 times/week: +2 center dot 55 points,P= 0 center dot 001) and among higher-income adults (>= 7 times/week: +5 center dot 07 points,P< 0 center dot 001). Overall, total HEI-2015 score was higher among adults living in households where dinner was cooked >= 7 times/week (54 center dot 54 points) compared with adults living in households where dinner was cooked 0-2 times/week (50 center dot 57 points). In households in which dinner was cooked >= 7 times/week, total HEI-2015 score differed significantly based on income status (lower-income: 52 center dot 51 points; higher-income: 57 center dot 35 points;P= 0 center dot 003). Cooking frequency was associated with significant differences in HEI-2015 component scores, but associations varied by income. Conclusions: More frequent cooking at home is associated with better diet quality overall and among lower- and higher-income adults, although the association between cooking and better diet quality is stronger among high-income adults. Strategies are needed to help lower-income Americans consume a healthy diet regardless of how frequently they cook at home.