Association between dietary quality and perceived stress based on the CHNS database
10.3969/j.issn.1006-2483.2023.05.004
- VernacularTitle:基于CHNS数据库探讨膳食质量和感知压力的关联
- Author:
Xiaosong LI
1
;
Kai WANG
2
;
Fang LIU
1
;
Jiaqi NIE
1
;
Qianqian FENG
1
;
Yichi YANG
1
;
Suqing WANG
3
Author Information
1. School of Public Health , Wuhan University , Wuhan , Hubei 430071 , China
2. Department of Public Health , Wuhan Fourth Hospital , Wuhan , Hubei 430030 , China
3. School of Nursing , Wuhan University , Wuhan , Hubei 430071 , China
- Publication Type:Journal Article
- Keywords:
Diet quality;
Perceived stress;
CHNS
- From:
Journal of Public Health and Preventive Medicine
2023;34(5):20-24
- CountryChina
- Language:Chinese
-
Abstract:
Objective To explore the association between dietary quality and perceived stress among adult Chinese. Methods The China Health and Nutrition Survey (CHNS) was used to investigate the association between dietary quality and perceived stress in Chinese adults. The Chinese Perceived Stress Scale (CPSS) was used to assess the perceived stress in Chinese adults. Binary logistic regression models were utilized to explore the relationship between diet quality and perceived stress. Restricted cubic splines (RCS) were utilized to clarify the dose response relationship between diet quality and perceived stress. Results Binary logistic regression models revealed that adults with CHEI score ranged from P25 to P50 and higher than P75 had 15.1% (OR=0.849，95%CI：0.738-0.977) and 23.0% (OR=0.770，95%CI：0.666-0.891) reduced risk of high perceived stress after multivariable adjustment when compared with adults with CHEI score less than P25. RCS results showed that the OR value of high perceived stress risk decreased gradually with increasing CHEI score in the overall population, but this association was not statistically significant in adults with lower CHEI score. Conclusion High dietary quality is associated with a reduced risk of high perceived stress. This study provides a theoretical reference for the health effects of high dietary quality on high perceived stress risk reduction.
