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Generalized Estimating Equations Odds Ratios, (99% Confidence Intervals), and p-values for Between-and Within-Person Associations a of Emotions with Food Choices
Source publication
Background
Studies have examined the associations between emotions and overeating but have only rarely considered associations between emotions and specific food choices. The purpose of this secondary data analysis was to use mobile ecological momentary assessments (mEMAs) to examine associations between emotions and food choices among first-year c...
Context in source publication
Context 1
... GEE models mutually adjusting for positive, negative, and apathetic emotions, accounting for within-person clustering and for background covariates, the between- person results showed participants who reported positive emotions relatively more frequently had higher odds of consuming meats/proteins (OR = 1.8; 99% CI = 1.2, 2.8; Table 2) than those who reported positive emotions less Participants were given the option to choose one or more emotions and one or more food choices frequently. There were no significant between-person as- sociations between negative or apathetic emotions and eating behaviors. ...
Similar publications
Objectives:
This study aimed to estimate the association between perceived stress and eating behavior among residents in a tertiary teaching hospital in Riyadh, Saudi Arabia.
Methods:
A total of 305 residents were invited from seven major specialties in King Saud University Medical City to participate in this cross-sectional study, and among the...
Citations
... En un estudio realizado por (15), el cual se enfocó en identificar los alimentos consumidos con mayor frecuencia por estudiantes universitarios y las emociones que experimentan durante la alimentación. Participaron 819 estudiantes universitarios, hombres y mujeres, con un promedio de edad de 22 años. ...
Este artículo analiza la influencia de las neuro-emociones en el hábito de consumo alimenticio, destacando cómo las emociones positivas y negativas afectan tanto la elección como la cantidad de alimentos consumidos. Se examinan estudios recientes que revelan una relación bidireccional: las emociones no solo determinan qué y cuánto se come, sino que ciertos alimentos también pueden generar emociones específicas. La investigación sugiere que la regulación emocional y el control cognitivo son clave para prevenir problemas de salud relacionados con la alimentación, como la obesidad y los trastornos alimentarios. Se concluye que comprender la relación entre neuro-emociones y alimentación es esencial para desarrollar estrategias nutricionales más efectivas que aborden tanto los aspectos fisiológicos como emocionales del comportamiento alimentario.
... Additionally, adults with abdominal obesity, identified as emotional or very emotional eaters, had a low intake of healthy diets (including fruits, vegetables, olive oil, oilseeds, legumes, fish, and seafood) [49]. However, a study among first-year college students did not show an association between emotion and fruit intake [50]. These results confirmed that EE was associated with unhealthy eating patterns among different age groups. ...
Background
College students are vulnerable to high perceived stress (PS) and emotional eating (EE) levels, which are associated with their food consumption. In this study, we aimed to examine the links between perceived stress, emotional eating, and adherence to a healthy eating index. Furthermore, we aimed to test whether sociodemographic data and health measures, including body mass index and physical activity, are associated with perceived stress, emotional eating, or healthy eating index.
Methods
This study included students from King Abdulaziz University. The participants completed validated perceived stress, emotional eating, and short healthy eating index surveys via an online questionnaire from September to December 2022. Univariate linear regression analysis was performed to examine the association between perceived stress, emotional eating, and adherence to healthy eating index using the short healthy eating index.
Results
Of 434 students (49.8% male, mean age 21.7 ± 3.0 years), 11.3% had low, 72.0% moderate, and 16.7% high perceived stress. Students with moderate perceived stress had the highest short healthy eating index score (P = 0.001), outperforming those with low and high perceived stress for fruit juice (P = 0.002), fruits (P0.001), vegetables (P=0.03), greens and beans (P<0.001), whole grains (P=0.009), and seafood/plant proteins (P = 0.001) consumption. Also, emotional eating was significantly associated with short healthy eating index score (P = 0.04), fruit juice (P = 0.01) fruit consumption (P<0.001), added sugar (P=0.02) and saturated fatty acids (P = 0.03). Academic major was associated with perceived stress (P = 0.006) and emotional eating (p=0.04). Higher physical activity levels were associated with low perceived stress levels (P<0.001) and high short healthy eating index score (P=0.001), while high body mass index was associated with high emotional eating score (P<0.001).
Conclusions
The findings confirmed that students are highly vulnerable to moderate and high perceived stress levels. Furthermore, high perceived stress is inversely associated with adherence to a healthy eating index, especially for fruits, vegetables, greens and beans, whole grains, and seafood and plant proteins consumption. Emotional eating, also, associated with students dietary pattern. Physical activity will be beneficial for reducing the level of perceived stress and improving overall dietary patterns.
... satisfaction level of the snack or food items (Please rate your satisfaction with the snack on a scale of 1-7, with 7 being the highest satisfaction level), estimate the time of day they ate the snack(s), what motivated the participant to take a snack at this time [I was hungry or thirsty; I was stressed/ nervous/anxious; I was energized; I was relaxed; I was bored; I was sad; It was convenient; It was tasty; I saw other students take it; None of the above; Other (Please specify)], 13 and whether they had any feedback that they would like to share (We would love to get your feedback regarding the snack program. Please share with us any feedback, thoughts, or concerns that you may have at this time). ...
... Previous studies have reported that when university administrators were interested in food insecurity issues, programs were likely to be successful by getting the buy-in from students, staff, faculty, and community partners and receiving funding to kickstart and maintain programs that improve access to nutritious foods. 13 Given it is the ethical responsibility of universities to address food insecurity and enable their students to be successfully retained, administrators of higher education institutions can collaborate with local food banks, farmers' markets, and grocery stores to improve access to healthy foods such as fruits that can be easily accessed and eaten by students. ...
Objective
This study explored the user experiences and satisfaction levels of students who participated in a healthy snacks program over eight months on a campus located in a food desert.
Participants
Students at a suburban private university (N = 51).
Methods
Using a descriptive cross-sectional design, participants scanned a Quick-Response code and responded to an online questionnaire. Mixed methods analyses were conducted.
Results
Most participants took snacks in the morning (44.4%). Satisfaction levels were highest [Mean (Standard deviation): 6.58 (0.90) out of 7.00 = high] among those feeling stressed. Five major themes from the open-ended responses were identified: (1) Being thankful; (2) Finding snacks to be tasty; (3) Inexpensive and healthy alternatives; (4) Feeling better; and (5) Needing better and additional snacks.
Conclusions
Future research is needed to assess the long-term feasibility and effectiveness of this program and develop similar programs on other college campuses located in food deserts.
... 2,3 The college period is a major transitional stage of life which makes it challenging to make healthy food and snack choices due to the increased independence, expense, stress, and time constraint. [4][5][6][7] About 95% of US adults reported consuming snacks daily, contributing to 23% of their total energy intake, 36% of their total sugar intake, 20% of their total fat and saturated fat intake, and 13% of their total sodium intake per day. 8 Snacking is even higher among college students, with various studies reporting that 70-98% of college students consume multiple snacks every day. ...
Objective:
To determine if using the Snackability app improves snack intake among college students.
Participants:
US college students with overweight/obesity were recruited in June 2020-April 2021.
Methods:
A randomized controlled trial was conducted to test the Snackability app use for 12 wk on snack scores (calculated from the app) compared to controls. We also explored the effect on diet quality (Healthy Eating Index-2015) and weight. Outcomes were compared between the intervention and the control groups at 4, 8, and 12 wk using repeated measures ANOVA.
Results:
Participants in the app group significantly increased snack score at week 4 (p < 0.001) and week 8 (p = 0.015) and increased HEI-2020 score (p < 0.001) at week 4 compared to controls. The first 4 wk had the highest app usage. No significant differences were seen in body weight.
Conclusions:
The Snackability app can be used as a tool to help improve snack and diet quality in this group.
... Other groups have suggested that fast-food consumption was only noted to be less frequently consumed by those with positive emotions in a group of first-year college students. 7 In this context, some clarification regarding the relationship between fast-food consumption frequency and anger is needed. ...
Introduction
Consumption of fast food has been linked to psychiatric distress, violent behaviors, and impulsivity in adolescents. The relationship between eating fast food, anger, and impulsivity has not been widely investigated. The National Consortium on Alcohol and Neurodevelopment in Adolescence community-based cohort consists of 831 youth, half at elevated risk factors for substance use disorders during adolescence, followed annually.
Methods
Impulsivity using Urgency, Premeditation, Perseverance, and Sensation Seeking Impulsive Behavior scale from annual assessments was examined in relation to self-reported fast-food consumption frequency and mobile application questions of anger. This study tested the hypotheses that youth anger may be predicted by fast-food consumption frequency and impulsivity using multiple regression, in addition to whether adolescent fast-food consumption frequency may be predicted by anger and impulsivity.
Results
Among youth, higher anger levels and impulsivity predicted greater frequency of fast-food consumption, and greater fast-food consumption frequency and impulsivity predicted higher anger levels.
Conclusions
This study's longitudinal findings are consistent with those of other studies that have found fast-food consumption and anger associated with impulsivity and also reveal a bidirectional link between anger and fast-food consumption. These results may point attention to food selection considerations for those at risk of anger and poorer psychiatric outcomes.
... At the same time, healthier and social eating habits were linked to happier moods. Ashurst, Woerden, Dunton, Todd, Ohri-Vachaspati, Swan, and Bruening (2018) found that negative, positive, or apathetic emotions influenced specific food choices in college students. For instance, negative emotions were connected to consuming meat and proteins, whereas positive emotions were linked to a preference for sweets. ...
This study aimed to examine the underlying motivations behind food choices and their influence on healthy eating among millennials. We randomly surveyed 394 respondents between the ages of 19 and 37. This study utilizes a quantitative research design to quickly analyze the findings of numerical data from the study's target respondents. The statistical tools used in this study were Mean Percentage, Pearson r, and Frequency count. To add more, the research instruments in this study tested that the information authenticated was used as a data source. Findings indicated that motivations behind food choices among millennials are consistently evident. However, their index diet result suggests that healthy eating is only occasionally observed. This implies that although the two variables are in response to one another, the relationship is not very strong. The generated result of this study also suggests that the moderating factor, educational level, impacts all predictors for food choices. For instance, the high overall mean result of the factor of health concern and the higher level of education will lead to a higher mean effect on the healthy diet index. Millennials make healthier eating choices; healthy meals should be readily available where millennials mostly purchase their food. Nutritious foods should be emphasized and distinguish themselves from competing products using engaging food labels that include information on calories, nutrients, and recommended portions.
... Likewise, depressive and affirmative emotions are significant when making a food choice (Ashurst et al., 2018). Also, the consumption of food is attached to emotions and beliefs. ...
Climate change is the new normal of modern times, complicating the assurance of food security to the vulnerable peoples, especially the local communities with deep-rooted customary beliefs associated with the dietary habits of the Himalayan region. Nevertheless, the magnitude of the climate-induced impacts on traditional communities is not yet fully understood for evidence-based policy formation. Hence, this study aims (i) to analyze the perception of local people towards climate change, (ii) to investigate the perception of local communities toward traditional dietary habits, and (iii) to explore the changes observed in socio-cultural beliefs system due to dietary shift. A cross-sectional study was conducted with 75 in-depth qualitative interviews. The results of the grounded theory approach show that climate change has a localized meaning. Further, environmental change has significantly affected local food choices, which have an implication on the customary belief system attached to the local communities, irrespective of the socio-demography of the communities. The current study concludes that traditional knowledge is significant in addressing the issue of climate change. Therefore, the local society's socio-ecological beliefs must be integrated for effective food security and climate change adaptation strategies. ARTICLE HISTORY
... In this context, one of the findings of the present study was the association of increased meat consumption with a reduced chance of CF consumption in women. Meats are foods with great satiety power (Veldhorst et al., 2008), and although it is still a controversial topic in the literature, a previous study reported an association of meat consumption with positive emotional responses (Ashurst et al., 2018). This study found, in a sample of young people, that those who consumed meat more frequently also experienced positive emotions more often than those who consumed less (Ashurst et al., 2018). ...
... Meats are foods with great satiety power (Veldhorst et al., 2008), and although it is still a controversial topic in the literature, a previous study reported an association of meat consumption with positive emotional responses (Ashurst et al., 2018). This study found, in a sample of young people, that those who consumed meat more frequently also experienced positive emotions more often than those who consumed less (Ashurst et al., 2018). This could explain the lower demand for food to obtain pleasure and comfort in those women who have eaten meat more times/week in the present study, since this variable had a "protective" impact against CF consumption. ...
Purpose
This study aims to identify comfort food (CF) consumption and its associated factors during the pandemic period. The study also involves an online survey conducted five months after the quarantine started in Brazil.
Design/methodology/approach
Data on lifestyle, eating habits and anthropometric data were collected before and during the pandemic, and the differences in these habits were analyzed. Univariate and multivariate logistic regression models were performed to identify predictors of CF consumption by gender.
Findings
A total of 1,363 individuals were included in the sample, with a median age of 31 years old, of whom 80.3% were women. Since individuals were free to respond about the food consumed without predetermined categories, it was possible to carry out a faithful assessment of the occurrence of this behavior. At the same time, allowing the subjectivity and symbolism inherent to the concept of CF to be embraced. CF consumption was present for 54%, with “sweets” being the most mentioned group by both genders. The factors associated with CF consumption in women during the pandemic were increased snacking, increased bread, candies and alcoholic beverage intake, increased time spent at work, worsened sleep quality, reduced meals, perceived stress (PS), emotional eating (EE), age and increased frequency of meat intake. In men, the predictors for CF consumption were remote full-time work/study, PS, EE and early waking time. For both genders, CF consumption during the pandemic period was associated with PS and EE.
Originality/value
This study provides an important overview of the possible contributions of the pandemic on behaviors and food choices related to the consumption of CF in Brazilians. This information is valuable to support further studies to investigate and treat the impacts of the pandemic on lifestyle, eating habits and behavior, mental health and other factors in the postpandemic period.
... Although many studies evaluated the relationship of single nutrients and foods with pregnancy and neonatal outcomes [23][24][25][26][27][28][29][30][31][32][33][34][35][36], these elements are not consumed alone but in complex dietary patterns. To meet the need of capturing the complex interactions between nutrients, foods and other relevant factors, the research is moving to the development of innovative tools for data collection [37][38][39][40][41][42][43][44][45] and to the analysis of dietary patterns, using both a priori and a posteriori methods [46][47][48][49][50][51][52][53][54][55][56][57][58][59]. ...
Limited evidence exists on the effects of maternal dietary patterns on birth weight, and most studies conducted so far did not adjust their findings for gestational age and sex, leading to potentially biased conclusions. In the present study, we applied a novel method, namely the clustering on principal components, to derive dietary patterns among 667 pregnant women from Catania (Italy) and to evaluate the associations with birth weight for gestational age. We identified two clusters reflecting distinct dietary patterns: the first one was mainly characterized by plant-based foods (e.g., potatoes, cooked and raw vegetables, legumes, soup, fruits, nuts, rice, wholemeal bread), fish and white meat, eggs, butter and margarine, coffee and tea; the second one consisted mainly of junk foods (sweets, dips, salty snacks, and fries), pasta, white bread, milk, vegetable and olive oils. Regarding small gestational age births, the main predictors were employment status and primiparity, but not the adherence to dietary patterns. By contrast, women belonging to cluster 2 had higher odds of large for gestational age (LGA) births than those belonging to cluster 1 (OR = 2.213; 95%CI = 1.047–4.679; p = 0.038). Moreover, the odds of LGA increased by nearly 11% for each one-unit increase in pregestational BMI (OR = 1.107; 95%CI = 1.053–1.163; p < 0.001). To our knowledge, the present study is the first to highlight a relationship between adherence to an unhealthy dietary pattern and the likelihood of giving birth to a LGA newborn. This evidence adds to the current knowledge about the effects of diet on birth weight, which, however, remains limited and controversial.
... In politically polarized environments, offering advice on public issues often means entering volatile, disputed spaces. Food choices are determined not only by a medicoscientific evidence base, but also by an array of other factors, including pleasure, 18 emotions, 19 cultural practices, 20 and industry lobbying. 21 As a result, physicians acting as "role models," as suggested by the AMA, could result in their becoming embroiled in heated debates that many may feel unprepared for. ...
This commentary on a case considers when physicians offering health advice on diet has potential to undermine trust. If physicians fail to model behaviors for which they advocate, they could be targeted by media or have disputes with colleagues, which could further undermine trust. To better manage professional obligations to both individual patients and the public, this article proposes prioritizing interprofessional, community-engaged approaches to advocacy.
