PDF(Pubmed)
Abstract：
OBJECTIVE: Diet plays a fundamental role in promoting resilience against stress-related disorders. We aimed to examine the overall and sex-specific association between food groups and perceived stress in adults.
METHODS: We analyzed the prospective data of 7,434 adults who completed both the 2011 and 2015 surveys of the China Health and Nutrition Survey (CHNS). The Diet Quality Questionnaire (DQQ) was used to code all the food items of 2011 dietary intake into 29 food groups, and perceived stress in 2015 was measured using a 14-item perceived stress scale (PSS-14). Univariate analysis and logistic regression models were used to examine the relationship between food groups and perceived stress.
RESULTS: People who perceived a higher level of stress (PSS-14 total score > 25) made up 41.5% and 45.1% of the male and female groups, respectively (χ2 = 9.605, p = 0.002). Individuals with increased intake of food groups such as legumes, other vegetables, other fruits, yogurt, poultry, fish & seafood, fluid milk, and fruit juice were less likely to experience a higher level of psychological stress (OR range: 0.544-0.892, p < 0.05). Additionally, we found sex-specific associations between food groups and perceived stress. The difference in the proportion of food groups, such as fluid milk and fish & seafood, between the two stress groups in men was statistically significant (p < 0.025). In the female group, the distribution of eight food groups, like legumes and nuts & seeds, between the two stress groups was statistically significant (p < 0.025).
CONCLUSIONS: This study indicated that food groups were differentially associated with perceived stress.
METHODS: We analyzed the prospective data of 7,434 adults who completed both the 2011 and 2015 surveys of the China Health and Nutrition Survey (CHNS). The Diet Quality Questionnaire (DQQ) was used to code all the food items of 2011 dietary intake into 29 food groups, and perceived stress in 2015 was measured using a 14-item perceived stress scale (PSS-14). Univariate analysis and logistic regression models were used to examine the relationship between food groups and perceived stress.
RESULTS: People who perceived a higher level of stress (PSS-14 total score > 25) made up 41.5% and 45.1% of the male and female groups, respectively (χ2 = 9.605, p = 0.002). Individuals with increased intake of food groups such as legumes, other vegetables, other fruits, yogurt, poultry, fish & seafood, fluid milk, and fruit juice were less likely to experience a higher level of psychological stress (OR range: 0.544-0.892, p < 0.05). Additionally, we found sex-specific associations between food groups and perceived stress. The difference in the proportion of food groups, such as fluid milk and fish & seafood, between the two stress groups in men was statistically significant (p < 0.025). In the female group, the distribution of eight food groups, like legumes and nuts & seeds, between the two stress groups was statistically significant (p < 0.025).
CONCLUSIONS: This study indicated that food groups were differentially associated with perceived stress.
摘要：
目的：饮食在促进对压力相关疾病的恢复力方面发挥着重要作用。我们旨在研究成年人中食物群体与感知压力之间的整体和性别特异性关联。
方法：我们分析了完成2011年和2015年中国健康与营养调查（CHNS）调查的7,434名成年人的前瞻性数据。采用膳食质量问卷(DQQ)将2011年膳食摄入的所有食物项目分为29个食物组,2015年的感知压力使用14项感知压力量表(PSS-14)进行测量。使用单因素分析和逻辑回归模型来检验食物组与感知压力之间的关系。
结果：认为压力水平较高（PSS-14总分>25）的人占男性和女性群体的41.5％和45.1％，(χ2=9.605,p=0.002)。摄入豆类等食物组增加的个人，其他蔬菜,其他水果,酸奶,家禽,鱼和海鲜，液体牛奶，果汁和果汁不太可能经历较高水平的心理压力（OR范围：0.544-0.892，p<0.05）。此外,我们发现食物组与感知压力之间存在性别特异性关联.食物组比例的差异，如液体牛奶和鱼和海鲜，在男性的两个压力组间差异有统计学意义(p<0.025)。在女性群体中，八个食物组的分布，比如豆类、坚果和种子，两个应激组间差异有统计学意义(p<0.025)。
结论：这项研究表明，食物组与感知的压力存在差异。
方法：我们分析了完成2011年和2015年中国健康与营养调查（CHNS）调查的7,434名成年人的前瞻性数据。采用膳食质量问卷(DQQ)将2011年膳食摄入的所有食物项目分为29个食物组,2015年的感知压力使用14项感知压力量表(PSS-14)进行测量。使用单因素分析和逻辑回归模型来检验食物组与感知压力之间的关系。
结果：认为压力水平较高（PSS-14总分>25）的人占男性和女性群体的41.5％和45.1％，(χ2=9.605,p=0.002)。摄入豆类等食物组增加的个人，其他蔬菜,其他水果,酸奶,家禽,鱼和海鲜，液体牛奶，果汁和果汁不太可能经历较高水平的心理压力（OR范围：0.544-0.892，p<0.05）。此外,我们发现食物组与感知压力之间存在性别特异性关联.食物组比例的差异，如液体牛奶和鱼和海鲜，在男性的两个压力组间差异有统计学意义(p<0.025)。在女性群体中，八个食物组的分布，比如豆类、坚果和种子，两个应激组间差异有统计学意义(p<0.025)。
结论：这项研究表明，食物组与感知的压力存在差异。
