Perceived Stress and Eating Behaviors by Sex, Obesity Status, and Stress Vulnerability: Findings from the Vitamins and Lifestyle (VITAL) Study

Perceived Stress and Eating Behaviors by Sex, Obesity Status, and Stress Vulnerability: Findings from the Vitamins and Lifestyle (VITAL) Study
复制标题

DOI:
10.1016/j.jand.2014.03.015
复制
发表时间:
2014-11-01
影响因子:
4.8
通讯作者:
White, Emily
White, Emily
中科院分区:
医学2区
文献类型:
--
作者:
Barrington, Wendy E.;Beresford, Shirley A. A.;White, Emily

文献摘要

被引文献

相似文献

在人类研究中,压力与饮食模式有关,由于压力源的类型和持续时间,食物类型和个体易感性因素而存在差异。实验室和小型流行病学研究报告了与压力相关的高糖和高脂肪食物偏好;在女性和肥胖人群中发现了更一致的关联。需要更大规模的研究来充分检验这些关系。本研究的目的是评估自我报告的压力量与饮食营养摄入量(脂肪,碳水化合物,添加糖的能量百分比)和饮食行为(进食场合和水果和蔬菜,高脂肪零食,快餐食品和含糖饮料的数量)之间的关联,性别,肥胖状态和压力脆弱性。使用线性回归来估计65,235名老年人的感知压力与饮食模式的关联,同时调整人口统计学因素,体重指数,体力活动,酒精摄入量,合并症数量和其他相关协变量。高感知压力与从脂肪、高脂肪零食和快餐食品中摄入的能量更多以及从碳水化合物中摄入的能量更少相关(所有P均为趋势
Stress has been associated with eating patterns in human studies with differences due to the type and duration of stressor, type of food, and individual susceptibility factors. Laboratory and smaller epidemiological studies have reported stress-associated preferences for foods high in sugar and fat; associations have been found more consistently among women and people who are obese. Larger studies are needed to sufficiently test these relationships. The aim of this study was to evaluate associations between self-reported amount of stress and dietary nutrient intakes (percentage energy from fat, carbohydrates, added sugar) and dietary behaviors (number of eating occasions and servings of fruits and vegetables, high-fat snacks, fast-food items, and sweetened drinks) by sex, obesity status, and stress vulnerability. Linear regression was used to estimate associations of perceived stress with eating patterns among 65,235 older adults while adjusting for demographic factors, body mass index, physical activity, alcohol intake, number of comorbidities, and other relevant covariates. Higher perceived stress was associated with greater intake of energy from fat, high-fat snacks, and fast-food items as well as lower intake of energy from carbohydrates (all P for trend