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Stress is associated with nutritional intake and metabolic syndrome in urban middle-aged women

Title
Stress is associated with nutritional intake and metabolic syndrome in urban middle-aged women
Authors
Byeon S.Shin Y.Yoon J.Kim S.Kim Y.
Ewha Authors
김양하신윤진
SCOPUS Author ID
김양하scopus
Issue Date
2019
Journal Title
Journal of the Korean Society of Food Science and Nutrition
ISSN
1226-3311JCR Link
Citation
Journal of the Korean Society of Food Science and Nutrition vol. 48, no. 8, pp. 802 - 810
Keywords
CarbohydrateDietary intakeMetabolic syndromeStress
Publisher
Korean Society of Food Science and Nutrition
Indexed
SCOPUS; KCI scopus
Document Type
Article
Abstract
This study was conducted to investigate whether stress is associated with nutritional intake and risk of metabolic syndrome in urban middle-aged women. Subjects were participants from the Health Examinee Study, which was a part of the Korean Genome and Epidemiology Study. According to scores of the Psychosocial Well-being Index-Short Form, a total of 81,629 subjects were classified into a low stress group (n=70,873, 0 to 26 points) and a high stress group (n=10,756, ≥27 points). Dietary intake was assessed by a semi-quantitative food frequency questionnaire. The high stress group showed higher intake of carbohydrates and lower intake of other nutrients compared to the low stress group. Subjects with high stress also showed a higher odds ratio (OR) of metabolic syndrome (OR: 1.09, 95% confidence interval (95% CI): 1.03∼1.16), including abdominal obesity (OR: 1.06, 95% CI: 1.01∼1.11), elevated triglyceride (OR: 1.11, 95% CI: 1.05∼1.18), and elevated fasting glucose (OR: 1.08, 95% CI: 1.02∼1.14), compared to those with low stress levels. Moreover, there were increasing trends in the OR of metabolic syndrome with higher intake of carbohydrate (OR: 1.30, 95% CI: 1.20∼1.41). These results suggest that stress might partially increase metabolic syndrome in middle-aged women with high carbohydrate intake. © 2019 Korean Society of Food Science and Nutrition. All rights reserved.
DOI
10.3746/jkfn.2019.48.8.802
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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