Rezende Fabiane, Oliveira Bruno M P M, Poínhos Rui
Faculty of Nutrition and Food Sciences, University of Porto (FCNAUP), Rua do Campo Alegre 823, 4150-180 Porto, Portugal.
Laboratory of Artificial Intelligence and Decision Support, Institute for Systems and Computer Engineering, Technology and Science (LIIAD, INESC-TEC), 4200-465 Porto, Portugal.
Healthcare (Basel). 2024 Feb 29;12(5):572. doi: 10.3390/healthcare12050572.
The role of mindful eating (ME) and intuitive eating (IE) in improving eating behavior, diet quality, and health is an area of increasing interest.
The objective of this review was to identify the instruments used to assess ME and IE among higher education students and outcomes related to these dimensions.
This review was carried out according to the PRISMA statement, through systematic searches in PubMed, Web of Science, PsycInfo, and Scopus. The inclusion criteria selected for higher education students, levels of ME and/or IE reported, and observational and clinical studies. The exclusion criteria selected against reviews, qualitative studies, and case studies. Quality was assessed using the Academy of Nutrition and Dietetics Quality Criteria Checklist.
A total of 516 initial records were identified, from which 75 were included. Cross-sectional studies were the most common research design (86.7%). Most studies were conducted with samples that were predominantly female (90.7%), White (76.0%), aged 18 to 22 years (88.4%), with BMI < 25 kg/m (83.0%), and in the United States (61.3%). The Intuitive Eating Scale (IES), the Mindful Eating Questionnaire (MEQ), and their different versions were the most used instruments. The outcomes most studies included were eating behavior and disorders (77.3%), anthropometric assessments (47.8%), mental health (42.0%), and body image (40.6%). Regarding the quality of studies, 34.7% of studies were assigned a positive, 1.3% a negative, and 64.0% a neutral rate.
IES and MEQ were the most used instruments. RCT and cohort studies are scarce, and future research with a higher level of quality is needed, especially on the topics of food consumption, diet quality, and biochemical markers.
正念饮食（ME）和直觉饮食（IE）在改善饮食行为、饮食质量和健康方面的作用是一个越来越受关注的领域。
本综述的目的是确定用于评估高等教育学生中ME和IE的工具以及与这些维度相关的结果。
本综述按照PRISMA声明进行，通过在PubMed、科学网、PsycInfo和Scopus中进行系统检索。纳入标准为针对高等教育学生、报告的ME和/或IE水平以及观察性和临床研究。排除标准为排除综述、定性研究和案例研究。使用营养与饮食学会质量标准清单评估质量。
共识别出516条初始记录，其中75条被纳入。横断面研究是最常见的研究设计（86.7%）。大多数研究的样本主要为女性（90.7%）、白人（76.0%）、年龄在18至22岁之间（88.4%）、BMI<25kg/m（83.0%）且来自美国（61.3%）。直觉饮食量表（IES）、正念饮食问卷（MEQ）及其不同版本是使用最多的工具。大多数研究包括的结果有饮食行为和障碍（77.3%）、人体测量评估（47.8%）、心理健康（42.0%）和身体意象（40.6%）。关于研究质量，34.7%的研究被评为积极，1.3%为消极，64.0%为中性。
IES和MEQ是使用最多的工具。随机对照试验和队列研究较少，需要开展质量更高的未来研究，尤其是在食物消费、饮食质量和生化指标等主题上。
