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高热量食物。 卡路里/脂肪/糖食物以应对压力或其他负面情绪。舒适饮食预示着接下来的 体重增加，还介导压力和抑郁症状与体重指数 (BMI) 之间的联系。 除了对体重指数的影响之外，许多不健康的舒适食品都是富含饱​​和脂肪、糖、 和盐——会增加患 2 型糖尿病风险的食物。此外，操纵舒适度的实验 饮食并没有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人们采取干预措施；然而，努力 抑制舒适饮食忽视了试图阻止其在生命早期的初步发展——这种方法 可以最大限度地减少整个生命周期对健康的负面影响。此外，干预审查已经结束 由此产生的效应量通常很小（例如，科恩的 d = 0.12 至 0.26）或不一致（科恩的 d = -0.17 至 0.04），学者们呼吁进行更多研究以确定哪种干预方法最有效 适合哪些人。与此相关的是，尽管自我效能感——人们对自己能够做到的信心有多大 执行某种行为——是其他行为意图和实际行为的有力预测者 文献中，人们对哪些因素与舒适戒烟的自我效能相关知之甚少。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，对 2,022 名 18 岁及以上美国成年人进行了全国人口普查匹配样本调查 年龄较大，实现以下具体目标：1）从生命历程中描述舒适饮食的病因学 使用混合方法的视角； 2) 确定人口统计、舒适食品、信仰、发展、 与戒除安慰性饮食的自我效能相关的社会心理因素； 3) 确定哪个子 与舒适饮食相关的人群可能面临更高的健康不良结果风险。这项研究将 产生关于生命周期的各个阶段、生活事件和家庭环境如何影响的新知识 在舒适饮食的起源中发挥着重要作用。此外，该项目将是大型全国样本中的第一个项目 检查戒掉舒适饮食的自我效能以及解释它的关键因素——可以揭示新的数据 影响这一关键结构的杠杆，从而影响饮食本身。最后，这项调查将提供 关于哪些亚群可能因舒适而面临更大的健康不良风险的新见解 吃。配备了在 NIDDK (PAR-21-313) 支持下产生的这些新颖见解，在下一个 在向独立研究过渡的阶段，PI（芬奇博士）将继续实现她的长期目标 开发和测试新一代有针对性的、定制的和创新的舒适饮食预防和 干预技术。例如，新技术可能包括通过以下方法在儿童期或青春期进行预防： 针对父母的行为，和/或改变对舒适饮食的安慰能力的信念。