PDF(Pubmed)
Abstract：
Despite evidence suggesting the importance of psychological resilience for successful aging, little is known about the relationship between diet quality and resilience at different ages. Our study aims to examine the association between diet quality and resilience across the stages of adulthood. Using Stanfords\' WELL for Life (WELL) survey data, we conducted a cross-sectional study of diet quality, resilience, sociodemographic, perceived stress, lifestyle, and mental health factors among 6171 Bay Area adults. Diet quality was measured by the WELL Diet Score, which ranges from 0-120. A higher score indicates a better diet quality. Linear regression analysis was used to evaluate the association between the WELL Diet Score and overall resilience and within the following age groups: early young (18-24), late young (25-34), middle (35-49), and late adulthood (≥50). To test whether these associations varied by age groups, an age group by resilience interaction term was also examined. In the fully adjusted model, the WELL Diet Score was positively and significantly associated with overall resilience (all ages (β = 1.2 ± sd: 0.2, p < 0.001)) and within each age group (early young (β = 1.1 ± sd: 0.3, p < 0.001); late young (β = 1.2 ± sd: 0.3, p < 0.001); middle (β = 0.9 ± sd: 0.3, p < 0.001); and late adulthood (β = 1.0 ± sd: 0.3, p < 0.001)). Young adults demonstrated the strongest associations between diet quality and resilience. However, there were no significant age-by-resilience interactions. Diet quality may be positively associated with resilience at all stages of adulthood. Further research is needed to determine whether assessing and addressing resilience could inform the development of more effective dietary interventions, particularly in young adults.
摘要：
尽管有证据表明心理弹性对成功衰老的重要性，人们对不同年龄的饮食质量和韧性之间的关系知之甚少。我们的研究旨在研究成年期饮食质量与韧性之间的关系。使用Stanfords\'WELLforLife(WELL)调查数据，我们对饮食质量进行了横断面研究，弹性，社会人口统计学，感知压力，生活方式,海湾地区6171名成年人的心理健康因素。饮食质量是通过WELL饮食评分来衡量的，范围从0到120。分数越高表示饮食质量越好。线性回归分析用于评估WELL饮食评分与总体弹性之间的关联，并在以下年龄组中：早期年轻（18-24），晚年（25-34），中间（35-49），和成年后期（≥50）。为了测试这些关联是否因年龄组而异，还检查了按韧性相互作用项划分的年龄组.在完全调整的模型中，WELL饮食评分与总体韧性（所有年龄段（β=1.2±sd：0.2，p<0.001））和每个年龄段（早期年轻（β=1.1±sd：0.3，p<0.001）正相关且显着相关年轻人在饮食质量和韧性之间表现出最强的关联。然而,没有显著的年龄-弹性交互作用.饮食质量可能与成年各个阶段的韧性呈正相关。需要进一步的研究来确定评估和解决弹性是否可以为制定更有效的饮食干预措施提供信息。尤其是年轻人。
