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Associations of specific types of fruit and vegetables with perceived stress in adults: The AusDiab study
Consuming more total fruits and vegetables (FV) has been linked to a reduction in the perception of stress. It’s unclear how certain FVs and perceived stress relate to one another. In this cross-sectional study by Radavelli-Bagatini et al. (2022), men and women aged 25 from the Australian Diabetes, Obesity, and Lifestyle (AusDiab) Study were used as the sample population. The objectives of this study were to examine the association between the consumption of several types of FV and felt stress in the sample population. A validated FFQ (Food Frequency Questionnaire) was used to determine dietary consumption (n = 8,640), while a perceived stress questionnaire with values ranging from 0 to 1 (lowest to highest) was used to assess perceived stress, with high perceived stress cut-offs for each were ≥0.34 for men and ≥0.39 for women. Data analysis showed that participants’ average age was 47.8 (SD 15) years, with 50.1% being female. The chances of experiencing high felt stress were considerably lower (24–31%) for individuals in the highest intake quartiles of banana, apple and pear, orange, and other citrus intakes than those in the lowest quartiles. Similarly, the odds of having high felt stress were considerably reduced (25-27%) in people who consumed more yellow/orange/red, cruciferous, and legume foods. The authors conclude that the likelihood of experiencing high levels of perceived stress was shown to be reduced in people who consumed more oranges, apples, bananas, pears, and other citrus fruits, as well as cruciferous, yellow/orange/red, and legume vegetables. It may help to prevent and/or reduce perceived stress to follow the advice of “eating a rainbow” of hues. [NPID: AusDiab, Australian adults, perceived stress, fruit and vegetable intake]
Year: 2022
