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Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey

OBJECTIVE: Stress is a major public health challenge and is associated with undesirable eating behavior. This cross-sectional study aimed to explore whether there is an association between perceived level of stress and food preference among Chinese adults. STUDY DESIGN: Perceived level of stress was...

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Autores principales: Yang, Fahui, Li, Ruonan, Ren, Xiaojian, Cao, Bing, Gao, Xiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8989958/
https://www.ncbi.nlm.nih.gov/pubmed/35400034
http://dx.doi.org/10.3389/fpubh.2022.850411
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author Yang, Fahui
Li, Ruonan
Ren, Xiaojian
Cao, Bing
Gao, Xiao
author_facet Yang, Fahui
Li, Ruonan
Ren, Xiaojian
Cao, Bing
Gao, Xiao
author_sort Yang, Fahui
collection PubMed
description OBJECTIVE: Stress is a major public health challenge and is associated with undesirable eating behavior. This cross-sectional study aimed to explore whether there is an association between perceived level of stress and food preference among Chinese adults. STUDY DESIGN: Perceived level of stress was measured using the Chinese version of the 14-item Perceived Stress Scale, whereas self-reported food preferences were investigated by means of five food classification questions, including questions regarding the consumption of fast food, salty snacks, fruit, vegetables, and soft/sugary drinks. METHODS: The data were collected from the 2015 China Health and Nutrition Survey. Information of 8,216 adults (≥18 years) on perceived level of stress, self-reported food preferences, and other important covariates was available and analyzed. RESULTS: Perceived level of stress was negatively associated with a preference for fruit (β = −0.58, 95% CI: −0.81 to −0.34, p < 0.0001) and vegetables (β = −1.13, 95% CI: −1.41 to −0.85, p < 0.0001), while it was positively associated with a preference for fast food (β = 0.36, 95% CI: 0.08–0.64, p = 0.011) and soft/sugary drinks (β = 0.48, 95% CI: 0.30–0.66, p < 0.0001) after adjusting for potential confounders. No association between a preference for salty snacks and perceived level of stress was found in either men or women. CONCLUSIONS: The present population-based study reported strong associations between perceived level of stress and self-reported food preferences among Chinese adults. Sex differences related to this association were also worthy of attention.
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spelling pubmed-89899582022-04-09 Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey Yang, Fahui Li, Ruonan Ren, Xiaojian Cao, Bing Gao, Xiao Front Public Health Public Health OBJECTIVE: Stress is a major public health challenge and is associated with undesirable eating behavior. This cross-sectional study aimed to explore whether there is an association between perceived level of stress and food preference among Chinese adults. STUDY DESIGN: Perceived level of stress was measured using the Chinese version of the 14-item Perceived Stress Scale, whereas self-reported food preferences were investigated by means of five food classification questions, including questions regarding the consumption of fast food, salty snacks, fruit, vegetables, and soft/sugary drinks. METHODS: The data were collected from the 2015 China Health and Nutrition Survey. Information of 8,216 adults (≥18 years) on perceived level of stress, self-reported food preferences, and other important covariates was available and analyzed. RESULTS: Perceived level of stress was negatively associated with a preference for fruit (β = −0.58, 95% CI: −0.81 to −0.34, p < 0.0001) and vegetables (β = −1.13, 95% CI: −1.41 to −0.85, p < 0.0001), while it was positively associated with a preference for fast food (β = 0.36, 95% CI: 0.08–0.64, p = 0.011) and soft/sugary drinks (β = 0.48, 95% CI: 0.30–0.66, p < 0.0001) after adjusting for potential confounders. No association between a preference for salty snacks and perceived level of stress was found in either men or women. CONCLUSIONS: The present population-based study reported strong associations between perceived level of stress and self-reported food preferences among Chinese adults. Sex differences related to this association were also worthy of attention. Frontiers Media S.A. 2022-03-25 /pmc/articles/PMC8989958/ /pubmed/35400034 http://dx.doi.org/10.3389/fpubh.2022.850411 Text en Copyright © 2022 Yang, Li, Ren, Cao and Gao. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Public Health
Yang, Fahui
Li, Ruonan
Ren, Xiaojian
Cao, Bing
Gao, Xiao
Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey
title Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey
title_full Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey
title_fullStr Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey
title_full_unstemmed Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey
title_short Association Between Perceived Levels of Stress and Self-Reported Food Preferences Among Males and Females: A Stated Preference Approach Based on the China Health and Nutrition Survey
title_sort association between perceived levels of stress and self-reported food preferences among males and females: a stated preference approach based on the china health and nutrition survey
topic Public Health
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8989958/
https://www.ncbi.nlm.nih.gov/pubmed/35400034
http://dx.doi.org/10.3389/fpubh.2022.850411
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