Psota Tricia L, Lohse Barbara, West Sheila G
Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA.
J Nutr Educ Behav. 2007 Sep-Oct;39(5 Suppl):S171-8. doi: 10.1016/j.jneb.2007.05.004.
Explore the relationship between eating competence (EC) and biomarkers of risk for cardiovascular disease (CVD).
Secondary analysis of data collected for a larger, 2-way crossover clinical trial.
Outpatient clinical research center.
Forty-eight hypercholesterolemic (LDL cholesterol > or = 110 mg/dL) men (n = 19) and women (n = 29) 21 to 70 years of age.
Participant descriptives, cardiovascular disease biomarker levels, and eating competence (EC) determined by the ecSatter Inventory (ecSI).
T tests for differences in eating competence between males and females, analysis of variance for differences in risk between those categorized as EC or not. Associations between EC and baseline biochemical measures, as well as participant characteristics and dietary intake, were assessed by Pearson correlation analyses. Logistic regression estimated relative risk of CVD risk factors from ecSI scores.
Several significant associations were found between EC total and CVD risk factors. Eating competence was positively correlated with HDL-cholesterol, and inversely associated with systolic and diastolic blood pressure. High EC participants had significantly lower ratios of total cholesterol: HDL-cholesterol and triglycerides: HDL-cholesterol. Participants who were not eating competent were 5 times more likely to have LDL-cholesterol levels > or =130 mg/dL and 7 times more likely to have triglyceride levels > or =150 mg/dL.
Eating competence appears to be a cognitive, affective construct with physiological manifestations, making nutrition education to increase eating competence a medical nutrition therapy.
探讨饮食能力（EC）与心血管疾病（CVD）风险生物标志物之间的关系。
对为一项更大规模的双向交叉临床试验收集的数据进行二次分析。
门诊临床研究中心。
48名年龄在21至70岁之间的高胆固醇血症患者（低密度脂蛋白胆固醇≥110mg/dL），其中男性19名，女性29名。
参与者描述、心血管疾病生物标志物水平以及通过饮食能力量表（ecSI）确定的饮食能力（EC）。
采用t检验比较男性和女性在饮食能力上的差异，采用方差分析比较饮食能力分类不同的人群在风险上的差异。通过Pearson相关分析评估饮食能力与基线生化指标、参与者特征和饮食摄入量之间的关联。采用逻辑回归从饮食能力量表得分估计心血管疾病风险因素的相对风险。
饮食能力总分与心血管疾病风险因素之间发现了几个显著关联。饮食能力与高密度脂蛋白胆固醇呈正相关，与收缩压和舒张压呈负相关。饮食能力高的参与者总胆固醇与高密度脂蛋白胆固醇以及甘油三酯与高密度脂蛋白胆固醇的比值显著更低。饮食能力不足的参与者低密度脂蛋白胆固醇水平≥130mg/dL的可能性高5倍，甘油三酯水平≥150mg/dL的可能性高7倍。
饮食能力似乎是一种具有生理表现的认知、情感结构，这使得通过营养教育提高饮食能力成为一种医学营养疗法。
