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Emotional Eating is associated with intake of energy‐dense foods in Latinos
Author(s) -
LopezCepero Andrea Alexandra,
Frisard Christine,
Lemon Stephenie,
Rosal Milagros
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.961.22
Subject(s) - logistic regression , medicine , food frequency questionnaire , environmental health , healthy eating , food group , demography , ice cream , food intake , dairy foods , food science , physical activity , chemistry , sociology , physical medicine and rehabilitation
Background Latinos experience profound health disparities in diet‐related chronic conditions. Emotional eating (EE) has been positively associated with such conditions, however, little is known about the relationship between EE and energy‐dense food intake that may influence risk for developing these conditions. Objective To examine associations between EE and energy‐dense food intake in Latino men and women. Methods Latino individuals were recruited from a community health center in Lawrence, MA. Participants completed standardized assessments. EE was measured with the Three Factor Eating Behavior Questionnaire R18‐V2. Dietary intake was measured with a culturally tailored Food Frequency Questionnaire. Energy‐dense food groups defined as food groups exceeding 225calories per 100 grams were identified. Covariates considered in this analysis included: age, sex, education, employment status and BMI. Statistical analysis consisted of multivariable logistic regression. Results A total of 201 participants were included in this analysis (53.7% female, 68.1% Dominicans). After adjusting for covariates, EE was significantly associated with high intake of sweet and/or fatty foods, namely dairy desserts (i.e., ice‐cream, sherbet and frozen yogurt) (OR=1.55; 95%CI=1.08, 2.21; p=0.017), oleaginous fruits (i.e., nuts and seeds) (OR=1.44; 95%CI=1.01, 2.05; p=0.046) and baked goods (i.e., cakes, cookies, pies, doughnuts and muffins) (OR=1.54; 95%CI=1.07, 2.20; p=0.020). Conclusion EE was positively associated with consumption of energy‐dense foods in this Latino sample. Future studies should examine longitudinal associations between EE, intake of energy‐dense foods and risk of chronic health conditions. Understanding these associations can unveil potential intervention targets for Latinos at high risk of diet‐related chronic health conditions. Support or Funding Information This work was funded by grants from the National Institute of Mental Health (R01 MH085653‐04), National Institute of Minority Health and Health Disparities (5 P60 MD006912‐03), and Centers for Disease Control and Prevention (1 U48 DP005031‐01).