Longitudinal Associations Between Psychological Well-Being and the Consumption of Fruits and Vegetables
Longitudinal Associations Between Psychological Well-Being and the Consumption of Fruits and Vegetables
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DOI：
10.1037/hea0000643
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发表时间：
2018-10-01
影响因子：
4.2
通讯作者：
Kubzansky, Laura D.
中科院分区：
文献类型：
--
作者：
Boehm, Julia K.;Soo, Jackie;Kubzansky, Laura D.
背景：心理健康与长寿和降低疾病风险有关，但可能的机制尚未得到充分研究。像吃水果和蔬菜这样的健康行为可能会将心理健康与更好的健康联系起来;然而，大多数证据都是横截面的。目的：本研究调查了长达7年的心理健康与水果和蔬菜消费的纵向关联。方法：参与者是来自英国老龄化纵向研究的6,565名老年人，其中包括50岁或以上的男性和女性。心理幸福感采用控制、自主、满意、愉悦量表中的17个项目进行评估。水果和蔬菜消费量最初是在2006-2007年进行评估的，然后大约每两年评估一次，直到2012-2013年。协变量包括社会人口学因素、健康状况和其他健康行为。结果如下：混合线性模型显示，较高的基线心理健康水平与基线时更多的水果和蔬菜消费相关（β = 0.05，95%置信区间[CI] [0.02，0.08]），水果和蔬菜消费随时间推移而下降（β =-0.01，95% CI [-0.02，-0.004]）。心理幸福感与时间显著相关，因此基线心理幸福感较高的个体水果和蔬菜消费量下降较慢（beta = 0.01，95%CI [0.01，0.02]）。在最初满足建议食用5份或更多份水果和蔬菜的个体中（N = 1，719），较高的基线心理健康与随访期间低于推荐水平的风险降低11%相关（风险比= 0.89，95% CI [0.83，0.95]）。结论：研究结果表明，心理健康可能是健康行为的前兆，例如吃富含水果和蔬菜的饮食。
Background: Psychological well-being is associated with longevity and reduced risk of disease, but possible mechanisms are understudied. Health behaviors like eating fruits and vegetables may link psychological well-being with better health; however, most evidence is cross-sectional. Purpose: This study investigated psychological well-being's longitudinal association with fruit and vegetable consumption across as many as 7 years. Method: Participants were 6,565 older adults from the English Longitudinal Study of Ageing, which includes men and women aged 50 years or older. Psychological well-being was assessed with 17 items from the Control, Autonomy, Satisfaction, Pleasure Scale. Fruit and vegetable consumption was initially assessed during 2006-2007 and then approximately every 2 years through 2012-2013. Covariates included sociodemographic factors, health status, and other health behaviors. Results: Mixed linear models showed that higher baseline levels of psychological well-being were associated with more fruit and vegetable consumption at baseline (beta = 0.05, 95% confidence interval [CI] [0.02, 0.08]) and that fruit and vegetable consumption declined across time (beta = -0.01, 95% CI [-0.02, -0.004]). Psychological well-being interacted significantly with time such that individuals with higher baseline psychological well-being had slower declines in fruit and vegetable consumption (beta = 0.01, 95% CI [0.01, 0.02]). Among individuals who initially met recommendations to consume 5 or more servings of fruits and vegetables (N = 1,719), higher baseline psychological well-being was associated with 11% reduced risk of falling below recommended levels during follow-up (hazard ratio = 0.89, 95% CI [0.83, 0.95]). Conclusions: Findings suggest that psychological well-being may be a precursor to healthy behaviors such as eating a diet rich in fruits and vegetables.