Watters Joanne L, Satia Jessie A
Cancer Prevention Fellowship Program, Office of Preventive Oncology, National Cancer Institute, National Institutes of Health, Bethesda, Maryland 20852, USA.
Nutr J. 2009 Mar 25;8:15. doi: 10.1186/1475-2891-8-15.
Current dietary guidelines recommend that dietary fat should comprise 20-35% percent of total energy intake, with less than 10% of energy from saturated fat. However, many Americans exceed these goals and data suggest that African Americans tend to consume a higher percentage of energy from dietary fat than Whites. Because diets low in dietary fat, particularly saturated fat, are associated with lower risk for many chronic illnesses, it is important to identify strategies to reduce high fat intakes. This study examined associations of psychosocial factors with dietary fat intake in African American adults 18 to 70 years.
Data are self-reported from a cross-sectional survey of African Americans (n = 658) using an 11-page questionnaire, collected from June to October 2003. Associations of psychosocial (predisposing, reinforcing, and enabling) factors based on the PRECEDE framework, dietary fat-related behaviors, and participant characteristics (e.g., age, sex, education, BMI) with total and saturated fat consumption are described using linear regression and analysis of variance.
The mean age of participants was 43.9 years, 57% were female, 37% were college graduates, and 76% were overweight/obese. Respondents with lower fat intakes were female, older, had high education and very good/excellent perceived health. Among the psychosocial factors, the strongest (inverse) associations with fat intake were with two predisposing factors: belief in the importance of a low-fat diet (both genders) and high self-efficacy (women only). Fat intake was also significantly lower among participants who could count on those close for encouragement to eat healthy foods (a reinforcing factor) and among men who needed more information about preparing healthy foods (an enabling factor).
Dietary interventions to decrease fat intake in African American adults may benefit from incorporating predisposing factors, such as personal beliefs and self-efficacy, in their design and implementation.
当前的饮食指南建议，膳食脂肪应占总能量摄入的20% - 35%，其中饱和脂肪提供的能量应低于10%。然而，许多美国人超出了这些目标，并且数据表明非裔美国人从膳食脂肪中摄入的能量百分比往往高于白人。由于低脂肪饮食，尤其是低饱和脂肪饮食，与许多慢性病的较低风险相关，因此确定降低高脂肪摄入量的策略很重要。本研究调查了18至70岁非裔美国成年人心理社会因素与膳食脂肪摄入量之间的关联。
数据来自于2003年6月至10月对非裔美国人（n = 658）进行的横断面调查的自我报告，使用一份11页的问卷。基于PRECEDE框架的心理社会（易患、强化和促成）因素、与膳食脂肪相关的行为以及参与者特征（如年龄、性别、教育程度、体重指数）与总脂肪和饱和脂肪摄入量之间的关联，采用线性回归和方差分析进行描述。
参与者的平均年龄为43.9岁，57%为女性，37%为大学毕业生，76%超重/肥胖。脂肪摄入量较低的受访者为女性、年龄较大、受过高等教育且自我感觉健康状况非常好/优秀。在心理社会因素中，与脂肪摄入量最强的（反向）关联是与两个易患因素有关：对低脂饮食重要性的信念（男女皆有）和高自我效能感（仅女性）。在那些能够依靠身边的人鼓励其食用健康食品的参与者中（一个强化因素），以及在那些需要更多关于准备健康食品信息的男性中（一个促成因素），脂肪摄入量也显著较低。
降低非裔美国成年人脂肪摄入量的饮食干预措施，在设计和实施过程中可能受益于纳入个人信念和自我效能感等易患因素。
