Yoga participation associated with changes in dietary patterns and stress: A pilot study in stressed adults with poor diet.
Yoga participation associated with changes in dietary patterns and stress: A pilot study in stressed adults with poor diet.
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DOI：
10.1016/j.ctcp.2021.101472
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发表时间：
2021-11
影响因子：
3
通讯作者：
Lazar SW
中科院分区：
文献类型：
--
作者：
Braun TD;Schifano ED;Finkelstein-Fox L;Park CL;Conboy LA;Deshpande R;Riley KE;Lazar SW
压力导致了妨碍健康的饮食模式。瑜伽是一种综合性的压力管理方法，与新兴研究中改善饮食模式有关。然而，还没有研究调查饮食习惯不良的成年人在瑜伽干预期间饮食模式，体重指数（BMI）和压力的变化。在3个月的随访中收集了客观测量的BMI和一组自我报告问卷（非4个月随访）12周瑜伽干预期间和之后（N = 78，71%女性，平均BMI = 25.69 kg/m2±4.59）-治疗前（T1），治疗中期（6周; T2）、治疗后（12周; T3）和3个月随访时（24周; T4）。T1至T3水果和蔬菜摄入量，BMI和压力在整个样本中显着下降。减少蔬菜摄入量不再显着减少热量摄入量后，和减少热量摄入量仍然显着减少后，占减少压力。研究结果可以解释为瑜伽鼓励或不利地影响健康的饮食模式（即，最小化未来体重增加的可能性与减少可能不需要减肥的个体中的蔬菜摄入量和总热量摄入量）。继续研究是必要的，使用因果设计。
Stress contributes to dietary patterns that impede health. Yoga is an integrative stress management approach associated with improved dietary patterns in burgeoning research. Yet, no research has examined change in dietary patterns, body mass index (BMI), and stress during a yoga intervention among stressed adults with poor diet. Objectively-measured BMI and a battery of self-report questionnaires were collected at 3-month follow-up (NOT 4-month follow-up) during and following a 12-week yoga intervention (N = 78, 71% women, mean BMI = 25.69 kg/m2±4.59) – pre-treatment (T1), mid-treatment (6 weeks; T2), post-treatment (12 weeks; T3), and at 3-month follow-up (24 weeks; T4). T1 to T3 fruit and vegetable intake, BMI, and stress significantly declined in the overall sample. Reduction in vegetable intake was no longer significant after accounting for reductions in caloric intake, and reduction in caloric intake remained significant after accounting for reductions in stress. Findings may be interpreted as yoga either encouraging or adversely impacting healthy dietary patterns (i.e., minimizing likelihood of future weight gain vs. decreasing vegetable intake and overall caloric intake among individuals who may not need to lose weight, respectively). Continued research is warranted, using causal designs.
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影响因子：
3.3
作者：
Cox, Anne E.;Tylka, Tracy L.
通讯作者：
Tylka, Tracy L.
影响因子：
3.6
作者：
Braun TD;Uebelacker LA;Ward M;Holzhauer CG;McCallister K;Abrantes A
通讯作者：
Abrantes A
影响因子：
4.1
作者：
Bratland-Sanda, Solfrid;Nilsson, Merethe Pauline;Sundgot-Borgen, Jorunn
通讯作者：
Sundgot-Borgen, Jorunn
影响因子：
2.8
作者：
Corsica, Joyce;Hood, Megan M.;Ivan, Iulia
通讯作者：
Ivan, Iulia
影响因子：
3.6
作者：
Alexander, Gina K.;Innes, Kim E.;Brown, Cynthia J.
通讯作者：
Brown, Cynthia J.