Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, 70211 Kuopio, Finland.
Endocrinology and Clinical Nutrition, Department of Medicine, Kuopio University Hospital, 70029 Kuopio, Finland.
Nutrients. 2021 Nov 11;13(11):4030. doi: 10.3390/nu13114030.
Eating competence (EC) is characterized by positive attitudes towards food and eating, having regular meals, eating a variety of foods, and internally regulated eating. We investigated the associations of changes in EC with changes in lifestyle, anthropometrics and biomarkers of glucose and lipid metabolism in 2291 adults at increased risk of type 2 diabetes as part of the StopDia study conducted in primary healthcare. EC and diet quality were assessed with validated digital questionnaires. During the intervention, the participants received either (1) the digital lifestyle intervention, (2) the combined digital and face-to-face group-based lifestyle intervention, or (3) standard care. EC increased among the participants independent of the intervention type. Increase in EC was associated with an increase in diet quality, high-density lipoprotein (HDL) cholesterol, and with a decrease in body mass index and waist circumference, regardless of baseline EC. Of the subdomains of EC, the contextual skills, food acceptance and eating attitudes were associated with various of these changes. Our results thus suggest that EC could be a potential target in lifestyle interventions aiming to improve the cardiometabolic health of people at type 2 diabetes risk.
饮食能力（EC）的特点是对食物和饮食持积极态度，有规律地进餐，食用各种食物，并进行内部调节进食。我们在 2291 名有 2 型糖尿病风险的成年人中，调查了 EC 的变化与生活方式、人体测量学以及血糖和脂质代谢生物标志物变化之间的关系，这是在初级保健中进行的 StopDia 研究的一部分。EC 和饮食质量通过经过验证的数字问卷进行评估。在干预期间，参与者接受了（1）数字生活方式干预，（2）数字和面对面相结合的基于小组的生活方式干预，或（3）标准护理。无论干预类型如何，EC 均在参与者中增加。EC 的增加与饮食质量、高密度脂蛋白（HDL）胆固醇的增加以及体重指数和腰围的减少有关，而与基线 EC 无关。在 EC 的各个子领域中，情境技能、食物接受和饮食态度与这些变化中的各种变化有关。因此，我们的研究结果表明，在针对 2 型糖尿病风险人群改善心血管代谢健康的生活方式干预中，EC 可能是一个潜在的目标。
