Fanelli Kuczmarski Marie, Cotugna Nancy, Pohlig Ryan T, Beydoun May A, Adams Erica L, Evans Michele K, Zonderman Alan B
J Acad Nutr Diet. 2017 Sep;117(9):1355-1365. doi: 10.1016/j.jand.2017.02.010. Epub 2017 Mar 29.
Stress affects health-related quality of life through several pathways, including physiological processes and health behaviors. There is always a relationship between stress (the stimulus) and coping (the response). The relationship between snacking and snackers' diet quality and stress coping is a topic overlooked in research.
The study was primarily designed to determine whether energy provided by snacks and diet quality were associated with coping behaviors to manage stress.
We analyzed a baseline cohort of the Healthy Aging in Neighborhoods of Diversity across the Life Span study (2004 to 2009).
The sample was composed of 2,177 socioeconomically diverse African-American and white adults who resided in Baltimore, MD.
Energy from snacks was calculated from 2 days of 24-hour dietary recalls collected using the US Department of Agriculture's Automated Multiple Pass Method. Snack occasions were self-reported as distinct eating occasions. Diet quality was evaluated by the Healthy Eating Index-2010.
Multiple regression analyses were used to determine whether coping factors were associated with either energy provided by snacks or Healthy Eating Index-2010, adjusting for age, sex, race, socioeconomic status, education, literacy, and perceived stress. Coping was measured by the Brief COPE Inventory with instrument variables categorized into three factors: problem-focused coping, emotion-focused coping, and use of support. Perceived stress was measured with the 4-item Perceived Stress Scale.
Adjusting for perceived stress and selected demographic characteristics, emotion-focused coping strategies were associated with greater energy intakes from snacks (P=0.020), and use of coping strategies involving support was positively associated with better diet quality (P=0.009).
Energy contributed by snacks and diet quality were affected by the strategy that an individual used to cope with stress. The findings suggest that health professionals working with individuals seeking guidance to modify their eating practices should assess a person's coping strategies to manage stress.
压力通过多种途径影响与健康相关的生活质量，包括生理过程和健康行为。压力（刺激因素）与应对方式（反应）之间始终存在关联。零食摄入与零食消费者的饮食质量及压力应对之间的关系是研究中被忽视的一个话题。
本研究主要旨在确定零食提供的能量和饮食质量是否与应对压力的行为相关。
我们分析了“全生命周期多族裔邻里健康老龄化”研究（2004年至2009年）的一个基线队列。
样本由居住在马里兰州巴尔的摩的2177名社会经济背景各异的非裔美国人和白人成年人组成。
零食能量通过采用美国农业部自动多次通过法收集的2天24小时饮食回顾数据计算得出。零食进食场合通过自我报告为不同的进食时机。饮食质量通过2010年健康饮食指数进行评估。
采用多元回归分析来确定应对因素是否与零食提供的能量或2010年健康饮食指数相关，并对年龄、性别、种族、社会经济地位、教育程度、读写能力和感知压力进行了调整。应对方式通过简短应对量表进行测量，工具变量分为三个因素：问题聚焦应对、情绪聚焦应对和支持利用。感知压力通过4项感知压力量表进行测量。
在对感知压力和选定的人口统计学特征进行调整后，情绪聚焦应对策略与零食能量摄入量增加相关（P = 0.020），而涉及支持的应对策略的使用与更好的饮食质量呈正相关（P = 0.009）。
零食提供的能量和饮食质量受个体用于应对压力的策略影响。研究结果表明，与寻求饮食行为改变指导的个体合作的健康专业人员应评估其应对压力的策略。
