Snacking and Diet Quality Are Associated With the Coping Strategies Used By a Socioeconomically Diverse Urban Cohort of African-American and White Adults
Snacking and Diet Quality Are Associated With the Coping Strategies Used By a Socioeconomically Diverse Urban Cohort of African-American and White Adults
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DOI：
10.1016/j.jand.2017.02.010
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发表时间：
2017-09-01
影响因子：
4.8
通讯作者：
Zonderman, Alan B.
中科院分区：
文献类型：
--
作者：
Kuczmarski, Marie Fanelli;Cotugna, Nancy;Zonderman, Alan B.
背景应激通过多种途径影响与健康相关的生活质量，包括生理过程和健康行为。压力(刺激)和应对(反应)之间总是有联系的。零食和零食者的饮食质量和压力应对之间的关系是一个被研究忽视的话题。目的本研究的主要目的是确定零食提供的能量和饮食质量是否与应对压力的行为有关。设计我们分析了2004年至2009年多样性社区健康老龄化研究的基线队列。研究对象包括居住在马里兰州巴尔的摩的2177名不同社会经济背景的非裔美国人和白人成年人。主要结果衡量零食的能量是根据美国农业部的自动化多通道方法收集的2天24小时饮食召回计算得出的。零食场合被自我报告为不同的吃饭场合。饮食质量通过2010年健康饮食指数进行评估。采用多元回归分析确定应对因素是否与零食提供的能量或2010年健康饮食指数有关，并根据年龄、性别、种族、社会经济地位、教育程度、识字率和感知的压力进行调整。应对由简明应对问卷测量，工具变量分为三个因素：以问题为中心的应对、以情绪为中心的应对和对支持的利用。结果调整了感知压力和人口统计学特征，情绪主导型应对策略与较多的零食能量摄入量相关(P=0.020)，支持型应对策略的使用与较好的饮食质量正相关(P=0.009)。结论个体应对压力的策略对零食能量的贡献和饮食质量有影响。这些发现表明，与寻求指导以改变饮食习惯的个人合作的卫生专业人员应该评估一个人的应对策略，以管理压力。
Background Stress affects health-related quality of life through several pathways, including physiological processes and health behaviors. There is always a relationship between stress (the stimulus) and coping (the response). The relationship between snacking and snackers' diet quality and stress coping is a topic overlooked in research.Objective The study was primarily designed to determine whether energy provided by snacks and diet quality were associated with coping behaviors to manage stress.Design We analyzed a baseline cohort of the Healthy Aging in Neighborhoods of Diversity across the Life Span study (2004 to 2009).Participants The sample was composed of 2,177 socioeconomically diverse African-American and white adults who resided in Baltimore, MD.Main outcome measures Energy from snacks was calculated from 2 days of 24-hour dietary recalls collected using the US Department of Agriculture's Automated Multiple Pass Method. Snack occasions were self-reported as distinct eating occasions. Diet quality was evaluated by the Healthy Eating Index-2010.Statistical analyses performed Multiple regression analyses were used to determine whether coping factors were associated with either energy provided by snacks or Healthy Eating Index-2010, adjusting for age, sex, race, socioeconomic status, education, literacy, and perceived stress. Coping was measured by the Brief COPE Inventory with instrument variables categorized into three factors: problem-focused coping, emotion-focused coping, and use of support. Perceived stress was measured with the 4-item Perceived Stress Scale.Results Adjusting for perceived stress and selected demographic characteristics, emotion-focused coping strategies were associated with greater energy intakes from snacks (P = 0.020), and use of coping strategies involving support was positively associated with better diet quality (P = 0.009).Conclusions Energy contributed by snacks and diet quality were affected by the strategy that an individual used to cope with stress. The findings suggest that health professionals working with individuals seeking guidance to modify their eating practices should assess a person's coping strategies to manage stress.