Comfort eating in the Eating in America Study: New insights to inform prevention and intervention efforts across the lifespan

美国饮食研究中的舒适饮食：为整个生命周期的预防和干预工作提供新见解

• 批准号: 10576006
• 负责人: Laura Elizabeth Finch
• 金额: $ 19.68万
• 依托单位: NATIONAL OPINION RESEARCH CENTER
• 依托单位国家: 美国
• 财政年份: 2023
• 资助国家: 美国
• 起止时间: 2023-05-01 至 2026-04-30
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10576006
• 关键词: Address; Adolescence; Adopted; Adult; Age; Behavior; Behavioral; Belief; Body mass index; Calories; Censuses; Characteristics; Childhood; Data; Development; Diabetes Mellitus; Eating; Eating Behavior; Emotions; Environment; Etiology; Event; Exhibits; Family member; Fatty acid glycerol esters; Finches; Food; Frequencies; Future; Generations; Goals; Health; Health Food; Home environment; Human Development; Individual; Intervention; Investigation; Knowledge; Life; Life Cycle Stages; Link; Literature; Longevity; Mediating; Methods; National Institute of Diabetes and Digestive and Kidney Diseases; Non-Insulin-Dependent Diabetes Mellitus; Obesity; Overweight; Persons; Prediabetes syndrome; Preparation; Prevention; Prevention approach; Process; Psychophysiology; Psychosocial Factor; Reporting; Research; Respondent; Risk; Sampling; Self Efficacy; Social support; Sodium Chloride; Stress; Subgroup; Techniques; Testing; Time; Weight Gain; Woman; biological adaptation to stress; college; coping; cost; demographics; depressive symptoms; experience; experimental study; food insecurity; food preparation; human old age (65+); innovation; insight; intervention effect; low socioeconomic status; middle age; neglect; novel; poor health outcome; prevent; repaired; response; saturated fat; stress symptom; sugar; sweet taste perception

About 35% of U.S. adults engage in comfort eating, defined as increasing one’s food intake or eating high- calorie/fat/sugar foods in response to stress or other negative emotions. Comfort eating predicts subsequent weight gain and also mediates links between stress and depressive symptoms with Body Mass Index (BMI). Beyond effects on BMI, many unhealthy comfort foods are ultra-processed foods high in saturated fat, sugar, and salt—foods that heighten risk of developing type 2 diabetes. Moreover, experiments manipulating comfort eating do not evidence any meaningful causal benefits of this behavior for psychophysiological stress responses. These adverse characteristics of comfort eating have motivated interventions; however, efforts to curb comfort eating have neglected to attempt to prevent its initial development in early life—an approach that could minimize negative health impacts across the lifespan. Furthermore, intervention reviews have concluded that resulting effect sizes are often small (e.g., Cohen’s d = 0.12 to 0.26) or inconsistent (Cohen’s d = -0.17 to 0.04), and scholars have called for additional research to determine which intervention methods are most appropriate for which individuals. Relatedly, although self-efficacy—how confident people are that they can perform a certain behavior—is a robust predictor of both behavioral intentions and actual behavior in other literatures, little is known about which factors are associated with self-efficacy for comfort eating cessation. To address these critical gaps in knowledge, we will analyze data from the Eating in America Study collected from December 2019 to January 2020 among a national census-matched sample of 2,022 U.S. adults age 18 and older, carrying out the following specific aims: 1) Characterize the etiology of comfort eating from a life course perspective using a mixed-methods approach; 2) Identify demographic, comfort food, belief, developmental, and psychosocial factors associated with self-efficacy to quit comfort eating; and 3) Determine which sub- populations may be at elevated risk for poor health outcomes associated with comfort eating. This research will generate new knowledge regarding how stages in the lifespan, life events, and the familial environment may play a role in the origins of comfort eating. Furthermore, this project will be the first in a large, national sample to examine self-efficacy to quit comfort eating and the key factors that explain it—data that could reveal new levers for influencing this key construct and thereby, comfort eating itself. Finally, this investigation will provide new insights into which sub-populations may be at greater risk of the poor health that comes with comfort eating. Equipped with these novel insights generated with support from the NIDDK (PAR-21-313), in the next stage of her transition to research independence, the PI (Dr. Finch) will move forward with her long-term goal of developing and testing a new generation of targeted, tailored, and innovative comfort eating prevention and intervention techniques. For instance, novel techniques may include prevention in childhood or adolescence by targeting parental behaviors, and/or changing beliefs about comforting capacities of comfort eating.

大约35％的美国成年人从事舒适饮食，定义为增加食物摄入量或吃得高 - 卡路里/脂肪/糖食品响应压力或其他负面情绪。随后的舒适饮食预测 体重增加，还介导压力和抑郁症状与体重指数（BMI）之间的联系。 除了对BMI的影响外，许多不健康的舒适食品是高饱和脂肪，糖， 和盐 - 增加患2型糖尿病风险的食物。而且，操纵舒适的实验 进食不要证明这种行为对心理生理压力的任何有意义的因果利益 回答。舒适饮食的这些不利特征具有成熟的干预措施；但是，努力 遏制舒适饮食已忽略了试图防止其早期最初的发展 - 这种方法 可以最大程度地减少整个生命周期的负面影响。此外，干预评论已经得出结论 最终的效应大小通常很小（例如，科恩的d = 0.12至0.26）或不一致（科恩的d = -0.17 to 0.04），学者呼吁进行其他研究，以确定哪种干预方法最多 适合个人。相关，尽管自我效能感 - 有多信心的人是他们可以 执行某种行为 - 是对其他行为意图和实际行为的强大预测指标 文献，几乎了解哪些因素与舒适饮食停止的自我效能相关。到 解决这些知识中的这些关键差距，我们将分析美国饮食研究中的数据 2019年12月至2020年1月在全国人口普查匹配的2,022个美国成年人18岁的样本中 年龄较大，执行以下特定目的：1）表征生活课程中舒适饮食的病因 使用混合方法方法的观点； 2）确定人口统计，舒适的食物，相信，发展， 与自我效能相关的社会心理因素，以退出舒适饮食； 3）确定哪个子 与舒适饮食相关的健康状况不佳的人群可能面临较高的风险。这项研究会 产生有关寿命，生活事件和家庭环境中阶段的新知识 在舒适饮食的起源中发挥作用。此外，该项目将是大型国家样本中的第一个项目 检查自我效能感以退出舒适饮食及其解释的关键因素 - Data可能会揭示新的 影响这一关键结构的杠杆，从而舒适地食用。最后，这项投资将提供 关于哪些子人群可能面临舒适性不佳的健康风险的新见解 吃。配备了在NIDDK（PAR-21-313）的支持下产生的这些新颖见解 PI（Finch博士）向研究独立过渡的阶段，将继续她的长期目标 开发和测试新一代的目标，量身定制和创新的舒适饮食饮食和 干预技术。例如，新颖的技术可能包括预防儿童时期或青少年的预防 针对父母的行为和/或改变对舒适饮食能力的信念。