Eating Competence of Elderly Spanish Adults Is Associated with a Healthy Diet and a Favorable Cardiovascular Disease Risk Profile
Eating Competence of Elderly Spanish Adults Is Associated with a Healthy Diet and a Favorable Cardiovascular Disease Risk Profile
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DOI：
10.3945/jn.109.120188
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发表时间：
2010-07-01
影响因子：
4.2
通讯作者：
Ros, Emilio
中科院分区：
文献类型：
--
作者：
Lohse, Barbara;Psota, Tricia;Ros, Emilio
进食能力(EC)是一种关于个人进食方法和与食物相关的行为的生物心理社会模型，在美国的小型研究中，它与较少的体重不满、较低的BMI和较高的高密度脂蛋白-胆固醇有关，但它与营养质量和总体心血管风险的关系尚未被研究。Prevencion con Dieta地中海饮食(PREDIMED)是一项为期5年的临床试验，在西班牙评估地中海饮食对心血管疾病(CVD)的一级预防效果。在一项横断面研究中，对638名心血管危险因素表型良好的前EDIMED参与者(62%是女性，平均年龄67岁)进行了食物摄入量和EC的有效问卷评估。总体而言，45.6%的人吃得好。EC与男性和能量摄入有关(P<；0.01)。在性别和能量调整后，与非EC参与者相比，EC参与者表现出更多的水果摄入量和对地中海饮食的更多坚持(P<；005)，并且倾向于吃更多的鱼(P=0.076)和更少的乳制品(P=0.054)。经性别调整后，EC参与者的体重指数更低(P=0.057)，空腹血糖浓度和血清低密度脂蛋白/高密度脂蛋白-胆固醇比值更低(P<0.05)，高密度脂蛋白-胆固醇浓度更高(P=0.025)。EC组中血糖浓度<GT；5.6 mm/L(0.71；95%CI 0.51~0.98)和高密度脂蛋白-胆固醇=3.4 mm ol/L的优势比(OR)为0.1。我们的发现支持进一步研究EC作为提高饮食质量和预防心血管疾病的策略。J.Nutr.140：1322-1327,2010。
Eating competence (EC), a bio-psychosocial model for intrapersonal approaches to eating and food-related behaviors, is associated with less weight dissatisfaction, lower BMI, and increased HDL-cholesterol in small U.S. studies, but its relationship to nutrient quality and overall cardiovascular risk have not been examined. Prevencion con Dieta Mediterranea (PREDIMED) is a 5-y controlled clinical trial evaluating Mediterranean diet efficacy on the primary prevention of cardiovascular diseases (CVD) in Spain. In a cross-sectional study, 638 PREDIMED participants (62% women, mean age 67 y) well phenotyped for cardiovascular risk factors were assessed for food intake and EC using validated questionnaires. Overall, 45.6% were eating-competent. EC was associated with being male and energy intake (P < 0.01). After gender and energy adjustment, participants with EC compared with those without showed higher fruit intake and greater adherence to the Mediterranean diet (P < 0.05) and tended to consume more fish (P = 0.076) and fewer dairy products (P = 0.054). EC participants tended to have a lower BMI (P = 0.057) and had a lower fasting blood glucose concentration and serum LDL-:HDL-cholesterol ratio (P < 0.05) and a higher HDL-cholesterol concentration (P = 0.025) after gender adjustment. EC participants had lower odds ratios (OR) of having a blood glucose concentration >5.6 mmol/L (0.71; 95% Cl 0.51-0.98) and HDL-cholesterol = 3.4 mmol/L were 0.1). Our findings support further examination of EC as a strategy for enhancing diet quality and CVD prevention. J. Nutr. 140: 1322-1327, 2010.