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A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Mental Health".

Deadline for manuscript submissions: closed (23 March 2023) | Viewed by 15755

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Prof. Dr. Anna Brytek-Matera

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Guest Editor

Institute of Psychology, Head of Nutritional Psychology Unit, Head of EAT Lab (Eating Behavior Laboratory), University of Wroclaw, 50-137 Wroclaw, Poland
Interests: nutritional psychology; eating disorders; orthorexia nervosa; eating behaviours; obesity
Special Issues, Collections and Topics in MDPI journals

Dr. Jinbo He

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Guest Editor

School of Humanities and Social Science, The Chinese Unibveristy of Hong Kong, Shenzhen 518172, China
Interests: eating behaviors; eating disorders; food preferences; body image; obesity

Special Issue Information

Dear Colleagues,

Eating is an essential part of human life. As suggested in previous research, it is not determined solely by hunger or nutritional needs; eating is also strongly affected by numerous psychological factors. Moreover, eating also has significant impact on physical health and psychological well-being. Consequently, it is important to understand the mechanisms and influences of eating from a psychological perspective. The rapid expansion in this research field has provided new directions in eating-related research, including the study of relatively “new” types of disordered eating (e.g., muscularity-oriented disordered eating, avoidant and restrictive food intake disorder, and orthorexia nervosa) or the use of novel approaches to further understating of eating behaviors (e.g., machine learning models) or the exploration of eating in underrepresented populations (e.g., older adults).

This focus of this Special Issue of IJERPH is advances in the psychology of eating. We seek papers from diversified cultures, using various methodological approaches. This innovative research is expected to reflect the evolving new advances in the psychology of eating.

Prof. Dr. Anna Brytek-Matera
Dr. Jinbo He
Guest Editors

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Keywords

eating behaviours
disordered eating
eating disorders
obesity
appetitive traits

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Published Papers (5 papers)

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Research

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10 pages, 326 KiB

Open AccessArticle

Association between Dairy Consumption and Psychological Symptoms: Evidence from a Cross-Sectional Study of College Students in the Yangtze River Delta Region of China

by Zhimin Zhao, Ruibao Cai, Yongxing Zhao, Yanyan Hu, Jingzhi Liu and Minghao Wu

Int. J. Environ. Res. Public Health 2023, 20(4), 3261; https://doi.org/10.3390/ijerph20043261 - 13 Feb 2023

Cited by 2 | Viewed by 1645

Abstract

Background: Assessing the dairy consumption and psychological symptoms of Chinese college students as a reference for the mental health of Chinese college students. Methods: A three-stage stratified whole-group sampling method was used to investigate dairy consumption and psychological symptoms among 5904 (2554 male students, accounting for 43.3% of the sample) college students in the Yangtze River Delta region. The mean age of the subjects was 20.13 ± 1.24 years. Psychological symptoms were surveyed using the Brief Questionnaire for the Assessment of Adolescent Mental Health. The detection rates of emotional problems, behavioral symptoms, social adaptation difficulties and psychological symptoms among college students with different dairy consumption habits were analyzed using chi-square tests. The association between dairy consumption and psychological symptoms was assessed using a logistic regression model. Results: College students from the “Yangtze River Delta” region of China participated in the study, of which 1022 (17.31%) had psychological symptoms. The proportions of participants with dairy consumption of ≤2 times/week, 3–5 times/week, and ≥6 times/week were 25.68%, 42.09%, and 32.23%, respectively. Using dairy consumption ≥6 times/week as a reference, multifactor logistic regression analysis showed that college students with dairy consumption ≤2 times/week (OR = 1.42, 95% CI: 1.18, 1.71) were at higher risk of psychological symptoms (p < 0.001). Conclusion: During the COVID-19 pandemic, Chinese college students with lower dairy consumption exhibited higher detection rates of psychological symptoms. Dairy consumption was negatively associated with the occurrence of psychological symptoms. Our study provides a basis for mental health education and increasing knowledge about nutrition among Chinese college students. Full article

(This article belongs to the Special Issue Advances in the Psychology of Eating)

13 pages, 564 KiB

Open AccessArticle

Association of Soyfoods or Soybean Products Consumption with Psychological Symptoms: Evidence from a Cross-Sectional Study of Chinese University Students during the COVID-19 Pandemic

by Shengpeng Li, Cong Liu, Yongjing Song, Nan Ma and Jinkui Lu

Int. J. Environ. Res. Public Health 2023, 20(1), 819; https://doi.org/10.3390/ijerph20010819 - 1 Jan 2023

Cited by 2 | Viewed by 2195

Abstract

There is a strong association between soyfoods or soybean product consumption and adolescent health, but there are few studies on the association between soyfoods or soybean product consumption and psychological symptoms among university students. To this end, this study investigated the association between soyfoods or soybean products consumption and psychological symptoms among Chinese university students and analyzed the association between them. A three-stage stratified whole-group sampling method was used to administer questionnaires on soyfoods or soybean products consumption and psychological symptoms to 7742 university students in China. Self-assessment questionnaires were also administered to confounding variables such as basic demographic information, family status, parental education, body mass index (BMI), and moderate and vigorous physical activity (MVPA). The chi-square test, one-way ANOVA, and logistic regression analysis were used to explore the association and differences between soyfoods or soybean products consumption and psychological symptoms. The proportion of Chinese university students’ soyfoods or soybean products consumption in ≤one time/week, two–four times/week, and ≥five times/week were 38.81%, 40.24%, and 20.95%, respectively. University students’ psychological symptoms problem detection rate was 16.22%. The detection rate of psychological symptoms was lower among university male students (14.75%) than female students (17.35%), and the difference was statistically significant (χ² = 9.525, p < 0.01). After adjusting for relevant covariates, students with soyfoods or soybean products consumption ≤one time/week (OR = 1.83, 95% CI:1.52, 2.21) had a higher risk of psychological symptoms compared to university students with soyfoods or soybean products consumption ≥five time/week (p < 0.01). During the COVID-19 pandemic, Chinese university students had lower consumption of soyfoods or soybean products and a higher detection rate of psychological symptoms. There was a negative association between soyfoods or soybean products consumption and psychological symptoms. Our study provides a scientific reference for the government and educational decision-making authorities and suggests that education on eating behavior and dietary guidance should be emphasized among university students in the future to maintain a reasonable consumption of soyfoods or soybean products for better physical and mental health development. Full article

(This article belongs to the Special Issue Advances in the Psychology of Eating)

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14 pages, 540 KiB

Open AccessArticle

Trait Anxiety and Unhealthy Eating in Adult Women: The Mediating Role of Cognitive Instability

by Magdalena Mróz, James J. Gross and Anna Brytek-Matera

Int. J. Environ. Res. Public Health 2023, 20(1), 296; https://doi.org/10.3390/ijerph20010296 - 24 Dec 2022

Cited by 4 | Viewed by 2454

Abstract

Previous studies have demonstrated the influence of affective states on unhealthy eating. Heightened impulsivity has also been recognized as a risk factor for unhealthy eating. The objective of the present study was to investigate the relationship between trait anxiety and unhealthy eating and to test whether cognitive instability (trait impulsivity component) might mediate this relationship among adult women. Method: The sample was composed of 225 women (M_age = 29.70 ± 9.23; M_{BodyMass Index} = 23.39 ± 4.43). The State-Trait Anxiety Inventory (STAI), the Food Frequency Questionnaire (FFQ), and the Barratt Impulsiveness Scale (BIS) were used. We first conducted a principal components analysis to reduce the dimensionality of the FFQ data, finding four principal components. For our primary analyses, we focused on unhealthy eating. We then conducted a mediation analysis to examine whether trait anxiety was associated with unhealthy eating and, if so, whether cognitive impulsivity mediated this relationship. Results: Trait anxiety was positively associated with cognitive instability, and cognitive instability was positively associated with unhealthy eating. Trait anxiety was also positively associated with unhealthy eating, but only when controlling for cognitive instability. Consistent with our proposed mediation model, trait anxiety was positively associated with cognitive instability, which in turn predicted unhealthy eating among adult women. Conclusion: Adult women who reported higher levels of trait anxiety experienced higher levels of cognitive instability and engaged in poor dietary behaviors. Identifying the factors related to unhealthy eating represents a crucial step toward findings ways of reducing their impact on food intake and replacing them with more productive ones. Full article

(This article belongs to the Special Issue Advances in the Psychology of Eating)

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Review

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19 pages, 845 KiB

Open AccessReview

Emotion Dynamics and Emotion Regulation in Anorexia Nervosa: A Systematic Review of Ecological Momentary Assessment Studies

by Magdalena Wayda-Zalewska, Piotr Grzegorzewski, Emilia Kot, Ewa Skimina, Philip S. Santangelo and Katarzyna Kucharska

Int. J. Environ. Res. Public Health 2022, 19(20), 13659; https://doi.org/10.3390/ijerph192013659 - 21 Oct 2022

Cited by 2 | Viewed by 2840

Abstract

Altered emotion dynamics and emotion regulation (ER) have been indicated in theoretical descriptions of abnormal emotional functioning, which contributes to the development and maintenance of anorexia nervosa (AN). Ecological momentary assessment (EMA) has recently become popular in research on eating disorders. It is a source of new insights into the psychopathology of AN as it enables intensive long-term tracking of everyday experiences and behaviours of individuals through repeated self-reports. The following systematic review aims to synthesize research on the use of EMA when evaluating emotion dynamics and ER in AN. Specific studies were identified with the use of MEDLINE, PsycINFO, and Scopus databases. A supplemental search was performed in reference lists of the relevant publications. As a result, 27 publications were identified and included in the systematic review. The findings from the reviewed studies point to various disturbed components of emotion dynamics as well as to unique associations of maladaptive ER strategies with specific abnormalities in emotion dynamics in AN. Limitations of the studies were discussed as well. An outlook for further research in the field was provided in the last section of the paper. Full article

(This article belongs to the Special Issue Advances in the Psychology of Eating)

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18 pages, 793 KiB

Open AccessReview

Eating Competence, Food Consumption and Health Outcomes: An Overview

by Fabiana Lopes Nalon de Queiroz, António Raposo, Heesup Han, Martín Nader, Antonio Ariza-Montes and Renata Puppin Zandonadi

Int. J. Environ. Res. Public Health 2022, 19(8), 4484; https://doi.org/10.3390/ijerph19084484 - 8 Apr 2022

Cited by 18 | Viewed by 5733

Abstract

Eating Competence (EC) is one behavioral perspective of eating practices that has been associated with a healthy lifestyle. It emphasizes eating pleasure, self-regulation of eating, body weight satisfaction, and regular meal frequency that includes food variety without focusing on dietary guidelines. EC is composed of four components (Eating Attitude, Food Acceptance, Internal Regulation, and Contextual Skill), and its assessment is performed using the Eating Competence Satter Inventory (ecSI2.0™), developed and validated in English for an adult population. EC has been associated with diet quality and health indicators for various population groups and the development of skills that increase EC might be a strategy to improve nutritional health, and prevent obesity and other chronic diseases. In this sense, this study presents an overview of the background, concepts, features, and possible associations among EC, food consumption, and health outcomes. The high prevalence of diseases associated with food/nutrition draws attention to the necessity to broaden the view on food and its relationship with health and well-being, considering not only nutrients and food combinations but also the behavioral dimensions of eating practices. Healthy nutritional recommendations that take into account attitudes and behaviors are in accordance with the EC behavioral model. Studies on eating behavior emphasize the need to better understand attitudes towards food and eating in the general population using validated instruments. In this context, measuring EC and its association with health outcomes seems to be relevant to nutritional health. The complexity of food choices has been examined in social, behavioral, and biological sciences, representing a great challenge for applying unique and simple theoretical models. Multiple methods are required, as no single theory can fully explain food selection. Full article

(This article belongs to the Special Issue Advances in the Psychology of Eating)

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