大学学生饮食障碍的危险因素:RUNEAT研究
Imanol Eguren-García1, Sandra Sumalla-Cano1,2, Sandra Conde-González1
1Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain.
Healthcare (Basel, Switzerland)
|May 10, 2024
概括
一年级女学生面临发展饮食障碍 (ED) 的最高风险. 该研究发现ED风险在整个学年增加,突出了针对性干预的必要性.
科学领域:
- 营养与饮食学 营养与饮食学
- 精神病学是一个精神病学.
- 公共卫生 公共卫生
背景情况:
- 饮食障碍 (ED) 是一种严重的心理健康状况,具有重大公共健康影响.
- 大学学生代表了由于学术和社会压力导致ED发展的脆弱人群.
- 饮食质量,特别是遵守地中海饮食 (MD),可能在ED风险中起作用.
研究的目的:
- 评估大学生中一般性ED,神经性厌食症 (AN) 和神经性 Bulimia (BN) 的患病率.
- 检查性别,学年,居住地,教师和饮食质量对ED风险的影响.
- 在学生群体中确定ED发展的关键风险因素.
主要方法:
- 一项观察性描述性研究,涉及129名一年级和四年级学生在两学年的时间里.
- 使用SCOFF,EAT-26和BITE问卷来评估ED风险.
- 通过遵守地中海饮食 (MD) 来评估饮食质量.
主要成果:
- 在T1时,有34.9%的人面临一般性ED风险,3.9%的人面临AN风险,16.3%的人面临BN风险. 在第二季度,这些数字分别上升至37.2%,14.7%和8.5%.
- 在T2的女性中,ED的一般风险是T2的2.55倍 (p=0.012).
- 低至中度的MD坚持与T2 (OR:0.921,p<0.001) 的一般ED风险降低有关.
结论:
- 作为一名一年级女学生是发展ED的重要风险因素.
- 在学年期间,发展ED的可能性会增加.
- 干预措施应专注于一年级女学生,并解决饮食质量,以减轻ED风险.
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