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%的美国成年人从事安慰性饮食，定义为增加食物摄入量或吃高- 热量/脂肪/糖的食物来应对压力或其他负面情绪。舒适饮食预测随后的 体重增加，也介导压力和抑郁症状与身体质量指数（BMI）之间的联系。 除了对BMI的影响，许多不健康的安慰食品是饱和脂肪，糖， 和高盐食物，增加患2型糖尿病的风险。此外，操纵舒适度的实验 进食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关系 应答安慰性饮食的这些不利特征促使人们采取干预措施;然而， 抑制舒适饮食忽视了试图防止其在早期生活中的最初发展-这种方法 可以最大限度地减少对整个生命周期的负面健康影响。此外，干预审查结束后， 所得到的效应大小通常很小（例如，科恩的d = 0.12至0.26）或不一致（科恩的d = -0.17至0.26）。 0.04），学者们呼吁进行更多的研究，以确定哪些干预方法最 适合哪些人。与此相关的是，虽然自我效能感-人们对自己的能力有多自信 执行某种行为-是行为意图和其他行为中实际行为的强大预测器 文献中，很少有人知道哪些因素与自我效能感的安慰性进食停止。到 为了解决这些关键的知识差距，我们将分析从美国饮食研究中收集的数据， 2019年12月至2020年1月，在2，022名18岁的美国成年人的全国人口普查匹配样本中， 本文的主要目的是：1）从生命历程的角度对舒适饮食的病因学进行表征 使用混合方法的观点; 2）确定人口统计学，舒适食品，信仰，发展， 以及与放弃舒适性饮食的自我效能相关的心理社会因素;以及3）确定哪些子因素 人群可能处于与舒适饮食相关的不良健康结果的高风险中。这项研究将 产生新的知识，关于如何阶段的寿命，生活事件，和家庭环境， 在舒适饮食的起源中扮演着重要的角色。此外，这一项目将是第一个大规模的国家样本项目， 研究自我效能放弃安慰饮食和解释它的关键因素-数据可以揭示新的 影响这一关键结构的杠杆，从而安慰饮食本身。最后，这项调查将提供 新的见解，其中亚人群可能会在更大的风险，健康状况不佳，伴随着舒适 吃在NIDDK（PAR-21-313）的支持下， 在她向独立研究过渡的阶段，PI（Finch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，量身定制的，创新的舒适饮食预防， 干预技术。例如，新的技术可能包括在儿童或青少年时期进行预防， 针对父母的行为，和/或改变对舒适饮食的安慰能力的信念。