Relationship between stress level and food consumption habits in the adult population of Villa María, 2020/2021
Stress-induced non-nutritious food selection is often referred to as eating high-calorie comfort foods. Certain eating habits influence the appearance of overweight, obesity, increased blood pressure, among other risk factors, and this increases the incidence of noncommunicable diseases (NCDs) that...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo revista |
| Publicado: |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2022
|
| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/39057 |
| Aporte de: |
| id |
I10-R327-article-39057 |
|---|---|
| record_format |
ojs |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-327 |
| container_title_str |
Revista de la Facultad de Ciencias Médicas de Córdoba |
| format |
Artículo revista |
| topic |
eating patterns psychosocial factors non-communicable diseases malnutrition due to excess Patrones alimentarios factores psicosociales enfermedades no transmisibles malnutrición por exceso |
| spellingShingle |
eating patterns psychosocial factors non-communicable diseases malnutrition due to excess Patrones alimentarios factores psicosociales enfermedades no transmisibles malnutrición por exceso Hunziker, C Guerra, J Barrionuevo, Y Ledesma , D Dávila, A Relationship between stress level and food consumption habits in the adult population of Villa María, 2020/2021 |
| topic_facet |
eating patterns psychosocial factors non-communicable diseases malnutrition due to excess Patrones alimentarios factores psicosociales enfermedades no transmisibles malnutrición por exceso |
| author |
Hunziker, C Guerra, J Barrionuevo, Y Ledesma , D Dávila, A |
| author_facet |
Hunziker, C Guerra, J Barrionuevo, Y Ledesma , D Dávila, A |
| author_sort |
Hunziker, C |
| title |
Relationship between stress level and food consumption habits in the adult population of Villa María, 2020/2021 |
| title_short |
Relationship between stress level and food consumption habits in the adult population of Villa María, 2020/2021 |
| title_full |
Relationship between stress level and food consumption habits in the adult population of Villa María, 2020/2021 |
| title_fullStr |
Relationship between stress level and food consumption habits in the adult population of Villa María, 2020/2021 |
| title_full_unstemmed |
Relationship between stress level and food consumption habits in the adult population of Villa María, 2020/2021 |
| title_sort |
relationship between stress level and food consumption habits in the adult population of villa maría, 2020/2021 |
| description |
Stress-induced non-nutritious food selection is often referred to as eating high-calorie comfort foods. Certain eating habits influence the appearance of overweight, obesity, increased blood pressure, among other risk factors, and this increases the incidence of noncommunicable diseases (NCDs) that constitute the main threat to human health. . The objective was to analyze the relationship between the level of stress and eating habits through the construction of patterns.
The sample consisted of 130 residents of Villa María, of whom 77 were women and 53 men, the age range was from 19 to 70 years. For data collection, a structured questionnaire was used for sociodemographic characteristics, and food consumption that included a food frequency questionnaire, then, through the Component Factor Analysis method, the Main eating patterns were created; To determine the level of stress, the work stress test of the IMSS (Mexican Institute of Social Security) was used; to measure correlation Chi² test.
Two eating patterns were identified, which were called Healthy Pattern and Unhealthy Pattern. The first is characterized by high factor loads for vegetables and fruits and the second for baked goods, starchy vegetables, cheeses, meats, processed meats and sugary drinks. 59% of the sample presented some type of stress. 52% have excess malnutrition. People who declared having some level of stress had 2.33 (95% CI 1.01-5.34) more chances of adhering to the unhealthy pattern, compared to people who did not present stress (p<0.05).
Based on the results, it is stated that the presence of stress is associated with the adoption of an eating pattern considered to be at risk for the development of NCDs. In this sense, it is necessary to carry out promotion and prevention actions that approach the human being from a comprehensive, holistic perspective. The strategies to be adopted must take into account the social determinants of health that go through the entire health/disease process. |
| publisher |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2022 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/39057 |
| work_keys_str_mv |
AT hunzikerc relationshipbetweenstresslevelandfoodconsumptionhabitsintheadultpopulationofvillamaria20202021 AT guerraj relationshipbetweenstresslevelandfoodconsumptionhabitsintheadultpopulationofvillamaria20202021 AT barrionuevoy relationshipbetweenstresslevelandfoodconsumptionhabitsintheadultpopulationofvillamaria20202021 AT ledesmad relationshipbetweenstresslevelandfoodconsumptionhabitsintheadultpopulationofvillamaria20202021 AT davilaa relationshipbetweenstresslevelandfoodconsumptionhabitsintheadultpopulationofvillamaria20202021 AT hunzikerc relacionentreniveldeestresyhabitosdeconsumoalimentarioenlapoblacionadultadevillamaria20202021 AT guerraj relacionentreniveldeestresyhabitosdeconsumoalimentarioenlapoblacionadultadevillamaria20202021 AT barrionuevoy relacionentreniveldeestresyhabitosdeconsumoalimentarioenlapoblacionadultadevillamaria20202021 AT ledesmad relacionentreniveldeestresyhabitosdeconsumoalimentarioenlapoblacionadultadevillamaria20202021 AT davilaa relacionentreniveldeestresyhabitosdeconsumoalimentarioenlapoblacionadultadevillamaria20202021 |
| first_indexed |
2024-09-03T21:04:05Z |
| last_indexed |
2024-09-03T21:04:05Z |
| _version_ |
1809210352012886016 |
| spelling |
I10-R327-article-390572024-04-15T16:14:45Z Relationship between stress level and food consumption habits in the adult population of Villa María, 2020/2021 Relación entre nivel de estrés y hábitos de consumo alimentario en la población adulta de Villa María, 2020/2021 Hunziker, C Guerra, J Barrionuevo, Y Ledesma , D Dávila, A eating patterns psychosocial factors non-communicable diseases malnutrition due to excess Patrones alimentarios factores psicosociales enfermedades no transmisibles malnutrición por exceso Stress-induced non-nutritious food selection is often referred to as eating high-calorie comfort foods. Certain eating habits influence the appearance of overweight, obesity, increased blood pressure, among other risk factors, and this increases the incidence of noncommunicable diseases (NCDs) that constitute the main threat to human health. . The objective was to analyze the relationship between the level of stress and eating habits through the construction of patterns. The sample consisted of 130 residents of Villa María, of whom 77 were women and 53 men, the age range was from 19 to 70 years. For data collection, a structured questionnaire was used for sociodemographic characteristics, and food consumption that included a food frequency questionnaire, then, through the Component Factor Analysis method, the Main eating patterns were created; To determine the level of stress, the work stress test of the IMSS (Mexican Institute of Social Security) was used; to measure correlation Chi² test. Two eating patterns were identified, which were called Healthy Pattern and Unhealthy Pattern. The first is characterized by high factor loads for vegetables and fruits and the second for baked goods, starchy vegetables, cheeses, meats, processed meats and sugary drinks. 59% of the sample presented some type of stress. 52% have excess malnutrition. People who declared having some level of stress had 2.33 (95% CI 1.01-5.34) more chances of adhering to the unhealthy pattern, compared to people who did not present stress (p<0.05). Based on the results, it is stated that the presence of stress is associated with the adoption of an eating pattern considered to be at risk for the development of NCDs. In this sense, it is necessary to carry out promotion and prevention actions that approach the human being from a comprehensive, holistic perspective. The strategies to be adopted must take into account the social determinants of health that go through the entire health/disease process. La selección de alimentos no nutritivos inducida por el estrés a menudo se conoce como comer alimentos reconfortantes ricos en calorías. Ciertos hábitos alimentarios influyen en la aparición de sobrepeso, obesidad, aumento de la presión arterial, entre otros factores de riesgo, y esto aumenta la incidencia de enfermedades no transmisibles (ENT) que constituyen la principal amenaza para la salud humana. El objetivo fue analizar la relación entre el nivel de estrés y hábitos de consumo alimentario a través de la construcción de patrones. La muestra estuvo constituida por 130 personas residentes de Villa María, de las cuales 77 fueron mujeres y 53 varones, el rango etario fue de 19 a 70 años. Para la recolección de datos se utilizó un cuestionario estructurado para características sociodemográficas, y consumo alimentario que incluyó un cuestionario de frecuencia alimentaria, luego, a través del método Análisis Factorial de Componentes se crearon los patrones alimentarios Principales; para determinar el nivel de estrés se utilizó el test de estrés laboral del IMSS (instituto mexicano del seguro social); para medir correlación Test de Chi². Se identificaron 2 Patrones alimentarios que fueron denominados como, Patrón Saludable y Patrón no Saludable. El primero está caracterizado por presentar elevadas cargas factoriales para verduras y frutas y el segundo para panificados, vegetales amiláceos, quesos, carnes, carnes procesadas y bebidas azucaradas. El 59% de la muestra presentó algún tipo de estrés. El 52% tiene malnutrición por exceso. Las personas que declararon tener algún nivel de estrés tuvieron 2,33 (IC 95% 1,01-5,34) más chances de adherir al patrón no saludable, respecto de las personas que no presentaban estrés(p<0,05). En función de los resultados se afirma que la presencia de estrés se asocia con la adopción de un patrón alimentario considerado de riesgo para el desarrollo de ENT. En este sentido resulta necesario realizar acciones de promoción y prevención que aborden al ser humano desde una mirada integral, holística. Las estrategias a tomarse deben tener en cuenta los determinantes sociales de la salud que atraviesan todo el proceso salud/enfermedad. Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2022-10-26 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion . https://revistas.unc.edu.ar/index.php/med/article/view/39057 Revista de la Facultad de Ciencias Médicas de Córdoba.; Vol. 79 No. Suplemento JIC XXIII (2022): Suplemento JIC XXIII Revista de la Facultad de Ciencias Médicas de Córdoba; Vol. 79 Núm. Suplemento JIC XXIII (2022): Suplemento JIC XXIII Revista da Faculdade de Ciências Médicas de Córdoba; v. 79 n. Suplemento JIC XXIII (2022): Suplemento JIC XXIII 1853-0605 0014-6722 http://creativecommons.org/licenses/by-nc/4.0 |