Comfort eating in the Eating in America Study: New insights to inform prevention and intervention efforts across the lifespan

美国饮食研究中的舒适饮食：为整个生命周期的预防和干预工作提供新见解

• 批准号: 10576006
• 负责人: Laura Elizabeth Finch
• 金额: $ 19.68万
• 依托单位: NATIONAL OPINION RESEARCH CENTER
• 依托单位国家: 美国
• 财政年份: 2023
• 资助国家: 美国
• 起止时间: 2023-05-01 至 2026-04-30
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10576006
• 关键词: Address; Adolescence; Adopted; Adult; Age; Behavior; Behavioral; Belief; Body mass index; Calories; Censuses; Characteristics; Childhood; Data; Development; Diabetes Mellitus; Eating; Eating Behavior; Emotions; Environment; Etiology; Event; Exhibits; Family member; Fatty acid glycerol esters; Finches; Food; Frequencies; Future; Generations; Goals; Health; Health Food; Home environment; Human Development; Individual; Intervention; Investigation; Knowledge; Life; Life Cycle Stages; Link; Literature; Longevity; Mediating; Methods; National Institute of Diabetes and Digestive and Kidney Diseases; Non-Insulin-Dependent Diabetes Mellitus; Obesity; Overweight; Persons; Prediabetes syndrome; Preparation; Prevention; Prevention approach; Process; Psychophysiology; Psychosocial Factor; Reporting; Research; Respondent; Risk; Sampling; Self Efficacy; Social support; Sodium Chloride; Stress; Subgroup; Techniques; Testing; Time; Weight Gain; Woman; biological adaptation to stress; college; coping; cost; demographics; depressive symptoms; experience; experimental study; food insecurity; food preparation; human old age (65+); innovation; insight; intervention effect; low socioeconomic status; middle age; neglect; novel; poor health outcome; prevent; repaired; response; saturated fat; stress symptom; sugar; sweet taste perception

About 35% of U.S. adults engage in comfort eating, defined as increasing one’s food intake or eating high- calorie/fat/sugar foods in response to stress or other negative emotions. Comfort eating predicts subsequent weight gain and also mediates links between stress and depressive symptoms with Body Mass Index (BMI). Beyond effects on BMI, many unhealthy comfort foods are ultra-processed foods high in saturated fat, sugar, and salt—foods that heighten risk of developing type 2 diabetes. Moreover, experiments manipulating comfort eating do not evidence any meaningful causal benefits of this behavior for psychophysiological stress responses. These adverse characteristics of comfort eating have motivated interventions; however, efforts to curb comfort eating have neglected to attempt to prevent its initial development in early life—an approach that could minimize negative health impacts across the lifespan. Furthermore, intervention reviews have concluded that resulting effect sizes are often small (e.g., Cohen’s d = 0.12 to 0.26) or inconsistent (Cohen’s d = -0.17 to 0.04), and scholars have called for additional research to determine which intervention methods are most appropriate for which individuals. Relatedly, although self-efficacy—how confident people are that they can perform a certain behavior—is a robust predictor of both behavioral intentions and actual behavior in other literatures, little is known about which factors are associated with self-efficacy for comfort eating cessation. To address these critical gaps in knowledge, we will analyze data from the Eating in America Study collected from December 2019 to January 2020 among a national census-matched sample of 2,022 U.S. adults age 18 and older, carrying out the following specific aims: 1) Characterize the etiology of comfort eating from a life course perspective using a mixed-methods approach; 2) Identify demographic, comfort food, belief, developmental, and psychosocial factors associated with self-efficacy to quit comfort eating; and 3) Determine which sub- populations may be at elevated risk for poor health outcomes associated with comfort eating. This research will generate new knowledge regarding how stages in the lifespan, life events, and the familial environment may play a role in the origins of comfort eating. Furthermore, this project will be the first in a large, national sample to examine self-efficacy to quit comfort eating and the key factors that explain it—data that could reveal new levers for influencing this key construct and thereby, comfort eating itself. Finally, this investigation will provide new insights into which sub-populations may be at greater risk of the poor health that comes with comfort eating. Equipped with these novel insights generated with support from the NIDDK (PAR-21-313), in the next stage of her transition to research independence, the PI (Dr. Finch) will move forward with her long-term goal of developing and testing a new generation of targeted, tailored, and innovative comfort eating prevention and intervention techniques. For instance, novel techniques may include prevention in childhood or adolescence by targeting parental behaviors, and/or changing beliefs about comforting capacities of comfort eating.

大约35%的美国成年人从事舒适饮食，定义为增加食物摄入量或吃得过多。 应对压力或其他负面情绪的卡路里/脂肪/糖类食物。舒适的饮食预示着随后 体重增加还通过身体质量指数(BMI)调节压力和抑郁症状之间的联系。 除了对BMI的影响外，许多不健康的舒适食品都是超加工食品，富含饱和脂肪，糖， 以及盐类食品，它们会增加患2型糖尿病的风险。此外，操纵舒适度的实验 吃东西并不能证明这种行为对心理生理压力有任何有意义的因果益处。 回应。舒适饮食的这些不利特征促使了干预；然而，努力 抑制舒适饮食忽略了试图阻止其在早期生活中的最初发展--一种方法 可以最大限度地减少对健康的负面影响。此外，干预审查已经得出结论 所产生的效果尺寸通常较小(例如，Cohen‘s d=0.12至0.26)或不一致(Cohen’s d=-0.17至 0.04)，学者们呼吁进行更多的研究，以确定哪些干预方法最多 适用于哪些人。相关的是，尽管自我效能感--人们有多自信他们能做到 执行某一行为--是对其他人的行为意图和实际行为的有力预测 文献中，关于哪些因素与舒适性饮食戒断的自我效能感有关，我们知之甚少。至 为了解决这些关键的知识差距，我们将分析来自美国饮食研究的数据，这些数据来自 2019年12月至2020年1月，在全国人口普查匹配的2022名18岁及以上的美国成年人中 老年人，实现以下具体目标：1)从生命过程中表征舒适饮食的病因 使用混合方法的观点；2)确定人口统计、舒适食物、信仰、发展、 以及与戒除舒适饮食的自我效能感相关的心理社会因素；以及3)决定哪些亚 与舒适饮食相关的不良健康结果的风险可能会增加。这项研究将 产生关于人生各个阶段、生活事件和家庭环境的新知识 在舒适饮食的起源中扮演着重要的角色。此外，该项目将是全国大样本中的第一个项目 检查戒除舒适饮食的自我效能感和解释它的关键因素--可能揭示新数据的数据 影响这一关键结构的杠杆，因此，舒适的饮食本身。最后，这项调查将提供 关于哪些亚人群可能面临更大的健康不良风险的新见解 吃东西。配备了这些在NIDDK(PAR-21-313)的支持下产生的新见解，在下一步 在她向研究独立过渡的阶段，PI(芬奇博士)将继续推进她的长期目标 开发和测试新一代有针对性的、量身定做的创新舒适饮食预防和 干预技术。例如，新技术可以包括通过以下方式在儿童或青少年时期进行预防 针对父母的行为，和/或改变对舒适饮食安慰能力的看法。