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The association between stress levels and food consumption among Iranian population
Roohafza et al. (2013) studied the relationship between food intake and stress levels in an Iranian adult population, using the 9549 participants (aged 18+) of the third phase of Isfahan Healthy Heart Program (IHHP). The subjects were divided into two groups (high- and low- stress) according to their stress levels [assessed by General Health Questionnaire-12 (GHQ-12)]. Those individuals assigned to the low-stress group were significantly younger, had lower LDL cholesterol readings, were less likely to be current smokers, tended to do more physical activities and have higher education levels. The 49- item Food Frequency Questionnaire (FFQ) revealed greater consumptions of unsaturated oils, grains, fruits, vegetables, meat, and dairy products in the low-stress group, while they included less saturated oils in their diets and had lower Global Dietary Index (GDI) scores. After adjustments were made based on sex, age, smoking, and physical activity, stress level was reported to be significant positive associated with GDI (OR=1.24) and saturated oils (OR=1.17), whereas stress levels were inversely related to consumption of unsaturated oils (OR=0.84), fruits and vegetables (OR=0.83), meat (OR=0.88), and dairy products (OR=0.88). This significant positive relation between dietary intake and stress emphasized the need to consider psychological factors in dietary recommendations and also pay close attention to diet when managing highly stressed individuals. The causal relationship between stress and dietary factors should be investigated in the future in prospective longitudinal studies. [NPID: stress, Iran, LDL, smoking, saturated oils, psychological factors]
Year: 2013
