Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA 16803, USA.
J Nutr. 2010 Jul;140(7):1322-7. doi: 10.3945/jn.109.120188. Epub 2010 May 26.
Eating competence (EC), a bio-psychosocial model for intrapersonal approaches to eating and food-related behaviors, is associated with less weight dissatisfaction, lower BMI, and increased HDL-cholesterol in small U.S. studies, but its relationship to nutrient quality and overall cardiovascular risk have not been examined. Prevención con Dieta Mediterránea (PREDIMED) is a 5-y controlled clinical trial evaluating Mediterranean diet efficacy on the primary prevention of cardiovascular diseases (CVD) in Spain. In a cross-sectional study, 638 PREDIMED participants (62% women, mean age 67 y) well phenotyped for cardiovascular risk factors were assessed for food intake and EC using validated questionnaires. Overall, 45.6% were eating-competent. EC was associated with being male and energy intake (P < 0.01). After gender and energy adjustment, participants with EC compared with those without showed higher fruit intake and greater adherence to the Mediterranean diet (P < 0.05) and tended to consume more fish (P = 0.076) and fewer dairy products (P = 0.054). EC participants tended to have a lower BMI (P = 0.057) and had a lower fasting blood glucose concentration and serum LDL-:HDL-cholesterol ratio (P < 0.05) and a higher HDL-cholesterol concentration (P = 0.025) after gender adjustment. EC participants had lower odds ratios (OR) of having a blood glucose concentration >5.6 mmol/L (0.71; 95% CI 0.51-0.98) and HDL-cholesterol <1.0 mmol/L (0.70; 95% CI 0.68-1.00). The OR of actively smoking, being obese, or having a serum LDL-cholesterol concentration > or =3.4 mmol/L were <1.0, but the 95% CI included the 1.0 (P > 0.1). Our findings support further examination of EC as a strategy for enhancing diet quality and CVD prevention.
饮食能力（EC）是一种用于个体饮食和与食物相关行为的生物心理社会模型，在美国的一些小型研究中，它与较低的体重不满、较低的 BMI 和较高的高密度脂蛋白胆固醇（HDL-胆固醇）有关，但它与营养质量和整体心血管风险的关系尚未得到检验。地中海饮食预防（PREDIMED）是一项为期 5 年的对照临床试验，评估地中海饮食对西班牙心血管疾病（CVD）的一级预防效果。在一项横断面研究中，对经过充分心血管风险因素表型评估的 638 名 PREDIMED 参与者（62%为女性，平均年龄 67 岁）使用经过验证的问卷评估了食物摄入量和 EC。总体而言，45.6%的人具有饮食能力。EC 与男性和能量摄入有关（P<0.01）。在调整性别和能量摄入后，与没有 EC 的参与者相比，具有 EC 的参与者表现出更高的水果摄入量和更高的地中海饮食依从性（P<0.05），并且倾向于食用更多的鱼（P=0.076）和更少的乳制品（P=0.054）。EC 参与者的 BMI 倾向于较低（P=0.057），空腹血糖浓度和血清 LDL-：HDL-胆固醇比值较低（P<0.05），HDL-胆固醇浓度较高（P=0.025），在调整性别后。与没有 EC 的参与者相比，具有 EC 的参与者血糖浓度>5.6 mmol/L（0.71；95%CI 0.51-0.98）和 HDL-胆固醇<1.0 mmol/L（0.70；95%CI 0.68-1.00）的比值比（OR）较低。积极吸烟、肥胖或血清 LDL-胆固醇浓度>或=3.4 mmol/L 的 OR<1.0，但 95%CI 包括 1.0（P>0.1）。我们的研究结果支持进一步研究 EC 作为提高饮食质量和预防 CVD 的策略。
