Gažarová Martina, Tobola Natalia
Faculty of Agrobiology and Food Resources, Institute of Nutrition and Genomics, Slovak University of Agriculture, Slovak Republic.
Faculty of Food Technology, University of Agriculture in Krakow, Poland.
Rocz Panstw Zakl Hig. 2025 Jun 26;76(1):65-73. doi: 10.32394/rpzh/202631. Epub 2025 Apr 17.
Emotions and moods are important regulators of food intake. While initially excessive intake, especially of unhealthy foods, was associated with negative emotions, now the emphasis is also on positive ones.
The aim of the work was to evaluate the emotional behavior of a selected group of the Slovak population in relation to nutritional behavior, as well as in relation to body composition, and to identify correlations between emotional eating and body composition.
One hundred and eighty volunteers were involved in the study. To assess the emotional aspects of eating, we used a questionnaire developed within the EATMOT project. Body composition was analyzed using a bioimpedance device InBody 970 (multi-frequency bioelectrical impedance/MF-BIA).
The results showed that participants who relieve stress by eating had significantly the lowest values of parameters related to muscle mass (SLM, FFM, SMM, BMR). Participants who consume food that corrects their body weight had significantly the lowest values of fat parameters and in most cases the highest values of parameters related to muscle mass. The analysis showed a strong correlation between question Q and Q (r = 0.649; P < 0.001), Q (r = 0.636; P < 0.001) and Q (r = 0.651; P < 0.001). The questions mentioned form block 1, in which food represents a form of escape. A strong correlation was also confirmed between Q and Q (r = 0.658; P < 0.001) and a moderate one with Q (r = 0.488; P < 0.001). A strong correlation was also found in the case of Q and Q (r = 0.575; P < 0.001) and a moderate one with Q (r = 0.491; P < 0.001). We did not find any significant differences between block 1 and block 2 (positive emotions) (P > 0.05). The values of anthropometric parameters in block 1 were significantly different from the values corresponding to question Q. As expected, participants in Q had lower values of fat parameters and higher values related to muscle mass than participants in block 1.
Emotional eating has a significant impact on body composition. However, it should be clearly pointed out that emotional eating is not only associated with negative feelings, but also with positive ones. We can eat not only stress and depressive states, but also feelings of happiness and well-being. The results showed that the values of anthropometric parameters did not differ significantly between those who associate food with negative emotions and those who associate its consumption with positive emotions. However, it was clearly confirmed that those who choose food consciously in relation to the sustainability of adequate body weight also achieved the most optimal values of anthropometric parameters.
情绪和心境是食物摄入的重要调节因素。虽然最初过量摄入，尤其是不健康食物，与负面情绪有关，但现在也强调正面情绪的影响。
本研究旨在评估斯洛伐克特定人群在营养行为、身体成分方面的情绪行为，并确定情绪化进食与身体成分之间的相关性。
180名志愿者参与了该研究。为评估进食的情绪方面，我们使用了在EATMOT项目中开发的问卷。使用InBody 970生物电阻抗设备（多频生物电阻抗/MF-BIA）分析身体成分。
结果表明，通过进食缓解压力的参与者，与肌肉质量相关的参数值（骨骼肌质量、去脂体重、骨骼肌质量指数、基础代谢率）显著最低。通过进食来调整体重的参与者，脂肪参数值显著最低，且在大多数情况下，与肌肉质量相关的参数值最高。分析显示问题Q与Q（r = 0.649；P < 0.001）、Q（r = 0.636；P < 0.001）和Q（r = 0.651；P < 0.001）之间存在强相关性。上述问题来自第1部分，其中食物代表一种逃避形式。还证实了Q与Q之间存在强相关性（r = 0.658；P < 0.001），与Q存在中度相关性（r = 0.488；P < 0.001）。在Q与Q的情况下也发现了强相关性（r = 0.575；P < 0.001），与Q存在中度相关性（r = 0.491；P < 0.001）。我们未发现第1部分和第2部分（正面情绪）之间存在任何显著差异（P > 0.05）。第1部分的人体测量参数值与问题Q对应的参数值存在显著差异。正如预期的那样，问题Q中的参与者的脂肪参数值低于第1部分的参与者，与肌肉质量相关的参数值高于第1部分的参与者。
情绪化进食对身体成分有显著影响。然而，应该明确指出，情绪化进食不仅与负面情绪有关，也与正面情绪有关。我们进食不仅是为了应对压力和抑郁状态，也是为了感受幸福和安康。结果表明，将食物与负面情绪联系起来的人与将食物消费与正面情绪联系起来的人，其人体测量参数值没有显著差异。然而，很明显得到证实的是，那些根据适当体重的可持续性有意识选择食物的人，也获得了最理想的人体测量参数值。
