背景:在减肥维持者中,零售食品环境与饮食质量之间的关系受到的调查很少。
目的:调查美国WeightWatchers(WW)减肥维持者的居民零售食品环境与饮食质量之间的关系。
方法:横断面数据收集于2018年1月至2020年2月之间。零售食品环境指数(RFEI)基于地理编码的家庭地址,分类环境:RFEI<1.6=最健康;RFEI1.6-<2.5,=中度健康;RFEI2.5-<4.0=中度不健康;RFEI≥4.0=最不健康。饮食数据是使用食物频率问卷获得的。
方法:/设置:成年参与者(n=1,159)使用WW减肥,并在1年内保持>9.1kg的体重减轻(平均24.7kg持续3.4年)。
方法:HEI-2015组件和总分(0-100;分数越高表明与2015-2020年美国人饮食指南的一致性更好)。
方法:回归模型包括RFEI类别,自变量,和HEI-2015和分量分数(结果)控制年龄,性别,种族和民族,教育程度,和家庭收入。
结果:与生活在最健康的食物环境中的个体(平均HEI-2015评分=71.5)相比,处于最不健康环境中的个体的平均HEI-2015评分为70.1(95%CI=68.8,71.3),处于中度不健康环境的患者得分为71.3(95%CI=70.3,73.1),处于中度健康环境的患者得分为70.3(95%CI=68.9,71.2),表示非线性关系。与最健康环境中的人相比,那些最不健康的人的HEI-2015添加糖分降低了约0.47(95%CI=-0.86,-0.08),表明添加糖的摄入量增加了约5%。
结论:减肥维持者在不同的零售食品环境中保持较高的饮食质量。与最健康的食物环境相比,那些最不健康的人的添加糖消费量较高。
BACKGROUND: The relationship between the retail food environment and diet quality has received minimal investigation among weight loss maintainers.
OBJECTIVE: The aim of this study was to investigate the association between the residential retail food environment and diet quality in weight loss maintainers from WeightWatchers in the United States.
METHODS: Cross-sectional data were collected between January 2018 and February 2020. The Retail Food Environment Index (RFEI), based on geocoded home addresses, classified the environment as follows: RFEI <1.6 = healthiest; RFEI 1.6 to <2.5 = moderately healthy; RFEI 2.5 to <4.0 = moderately unhealthy; RFEI ≥4.0 = least healthy. Dietary data were obtained using a food frequency questionnaire.
METHODS: Adult participants (n = 1,159) who had lost weight using WeightWatchers and maintained ≥9.1-kg weight loss for ≥1 year (mean 24.7-kg loss for 3.4 years).
METHODS: Healthy Eating Index 2015 (HEI-2015) component and total scores (0-100; higher scores indicate better alignment with the 2015-2020 Dietary Guidelines for Americans).
METHODS: Regression models included RFEI category, the independent variable, and HEI-2015 and component scores (outcomes) controlling for age, sex, race and ethnicity, educational attainment, and household income.
RESULTS: Compared with individuals living in the healthiest food environments (mean HEI-2015 score = 71.5) those in the unhealthiest environments had a mean HEI-2015 score of 70.1 (95% CI 68.8 to 71.3), those in moderately unhealthy environments had a score of 71.3 (95% CI 70.3 to 73.1) and those in moderately healthy environments had a score of 70.3 (95% CI 68.9 to 71.2), indicating a nonlinear relationship. Compared with those in the healthiest environments, those in the least healthy environments had an approximately 0.47 lower added sugar HEI-2015 component score (95% CI -0.86 to -0.08), indicating approximately 5% higher added sugar intake.
CONCLUSIONS: Weight loss maintainers maintained high diet quality in diverse retail food environments. Compared with those in the healthiest food environments, those in the least healthy had a higher consumption of added sugars.