Associations of Cooking With Dietary Intake and Obesity Among Supplemental Nutrition Assistance Program Participants.
Associations of Cooking With Dietary Intake and Obesity Among Supplemental Nutrition Assistance Program Participants.
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DOI：
10.1016/j.amepre.2016.08.021
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发表时间：
2017-02
影响因子：
5.5
通讯作者：
Poti JM
中科院分区：
文献类型：
--
作者：
Taillie LS;Poti JM
参与补充营养援助计划（SNAP）可能有助于缓解烹饪的经济和时间限制，帮助低收入家庭准备更健康的膳食。因此，与符合收入条件的非SNAP接受者相比，频繁烹饪可能与SNAP接受者的饮食结果改善更密切相关。或者，SNAP参与者增加家常菜的频率可能只是通过取代快餐摄入量而有益。目的是量化SNAP接受者的家庭烹饪和快餐与饮食摄入和体重状况之间的关联。2015年来自2007-2010年国家健康和营养调查（n= 2，578）的19- 65岁低收入成年人的数据被用来检查每日家常晚餐和每周快餐摄入量与饮食摄入量之间的关联，包括固体脂肪和添加糖的卡路里，关键食物组（含糖饮料（SSB），水果和蔬菜），以及超重/肥胖的患病率。分析SNAP接受者与收入合格的非接受者之间的这些关联的差异，以及在控制快餐摄入量时关联是否减弱。对于SNAP接受者，每日家常晚餐与饮食摄入量的小幅改善相关，但对于非接受者则无关，包括较低的SSB摄入量（-54千卡/天），以及超重/肥胖患病率降低（-6%）（p<0.05）。然而，在控制了快餐摄入量后，这些关联减弱了。在SNAP接受者和非接受者中，每周吃一顿快餐分别与超重/肥胖患病率高9.3%和11.6%相关（p<0.05）。改善SNAP接受者饮食摄入的策略应该考虑增加家庭烹饪和减少快餐摄入。
Participation in the Supplemental Nutrition Assistance Program (SNAP) may help ease economic and time constraints of cooking, helping low-income households prepare healthier meals. As a result, frequent cooking may be more strongly associated with improved dietary outcomes among SNAP recipients than among income-eligible non-SNAP-recipients. Alternately, increased frequency of home-cooked meals among SNAP participants may be beneficial simply by replacing fast food intake. The objective is to quantify the association between home cooking and fast food with diet intake and weight status among SNAP recipients. 2015 data from low-income adults aged 19-65y from the National Health and Nutrition Survey, 2007-2010 (n=2,578) was used to examine associations between daily home-cooked dinner and weekly fast food intake with diet intake, including calories from solid fat and added sugar, key food groups (sugar-sweetened beverages (SSBs), fruit, and vegetables), and prevalence of overweight/obesity. Differences in these association for SNAP recipients vs. income-eligible non-recipients were analyzed, as well as whether associations were attenuated when controlling for fast food intake. Daily home-cooked dinners were associated with small improvements in dietary intake for SNAP recipients but not for non-recipients, including lower SSB intake (-54 kcal/day), and reduced prevalence of overweight/obesity (-6%) (p<0.05). However, these associations were attenuated after controlling for fast food intake. Consuming one fast food meal/week was associated with 9.3% and 11.6% higher overweight/obesity prevalence among SNAP recipients and non-recipients, respectively (p<0.05). Strategies to improve dietary intake among SNAP recipients should consider both increasing home cooking and reducing fast food intake.