基于CHNS数据库探讨膳食质量和感知压力的关联

Association between dietary quality and perceived stress based on the CHNS database

目的探索中国成年人群膳食质量与感知压力的关联。方法选用中国健康与营养调查数据(China Health and Nutrition Survey,CHNS),来探究中国成年人群中膳食质量与感知压力间的关联;采用中国健康膳食指数(Chinese Healthy Eating Index,CHEI)评价中国成年人膳食质量;通过中国感知压力(Chinese Perceived Stress Scale,CPSS)量表来评估中国成年人感知压力;采用logistic回归分析来探索膳食质量与感知压力的关联;通过限制性立方样条来阐明膳食质量与感知压力的剂量反应关系。结果logistic回归显示,相比与CHEI得分<P_(25)的人群,CHEI得分处于P_(25)~P 50的成年人以及>P_(75)的成年人的高感知压力风险分别降低了15.1%(OR=0.849,95%CI:0.738~0.977)和23.0%(OR=0.770,95%CI:0.666~0.891);限制性立方样条结果显示,在总体人群中高感知压力风险的OR随着CHEI的增加逐渐降低,但这种关联在CHEI较低时并不显著。结论高膳食质量与高感知压力风险降低有关,研究可以为高膳食质量对高感知压力风险降低健康效应提供理论参考。

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 Healthy Eating Index(CHEI)was used to assess the dietary quality 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 P_(25)to P_(50)and higher than P_(75)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 P 25.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.