Background: Dieting is a common practice around the world. People who wish to lose weight, improve their eating habits, or reach a desired level of health often diet. Rumination, a pattern of repetitive negative thoughts and emotions, is typically found when individuals diet. The current study aimed to identify physical and psychological differences between maladaptive and normative eating behaviors in a sample from Lebanon.
Methods: A cross-sectional design was adopted for the current study. It occurred between June and July 2022. Four hundred participants aged 18 and above participated. The research team used a snowball sampling method to recruit volunteers from all governorates of Lebanon.
Results: Beta values were used to compare independent variables in order to infer those that have the strongest effect on the dependent ones. Higher Body Mass Index, and belonging to cluster 3 (restriction of food intake and rumination) and cluster 1 (maladaptive eating behavior and rumination) compared to cluster 2 (normative eating behavior and thought) were significantly related to more dieting. Higher physical activity index and belonging to cluster 3 (restriction of food intake and rumination) and cluster 1 (maladaptive eating behavior and rumination) compared to cluster 2 (normative eating behavior and thought) were significantly related to higher levels of orthorexia nervosa tendencies.
Conclusions: The current research demonstrated a relationship between Body Mass Index, physical activity, rumination, and maladaptive eating patterns including restriction of food intake, dieting, and orthorexia nervosa. These results can help with identifying physical and psychological factors associated with maladaptive eating patterns, as well as guide interventions within the Lebanese population.
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http://dx.doi.org/10.1186/s41155-024-00334-x | DOI Listing |
Front Nutr
December 2024
Healthy Starts, British Columbia Children's Hospital Research Institute, Vancouver, BC, Canada.
Not all adolescents have positive sport experiences. Research has repeatedly identified ties between unfavorable eating patterns and food beliefs (i.e.
View Article and Find Full Text PDFPsicol Reflex Crit
January 2025
Department of Psychology and Education, School of Arts and Sciences, Lebanese American University, Jbeil, Lebanon.
Background: Dieting is a common practice around the world. People who wish to lose weight, improve their eating habits, or reach a desired level of health often diet. Rumination, a pattern of repetitive negative thoughts and emotions, is typically found when individuals diet.
View Article and Find Full Text PDFBackground: The objective of this study is to evaluate the risk of being diagnosed with an eating disorder among transgender and gender-diverse (TGD) individuals, specifically examining how this risk differs following gender-affirming medical therapy (GAMT).
Methods: The study utilizes electronic medical record (EMR) data from the TriNetX database. A total of 90,955 TGD individuals were identified in the TriNetX database.
J Eat Disord
December 2024
Department of Psychiatry and Behavioral Neuroscience, University of Chicago, 5841 S. Maryland Avenue, MC 3077, Chicago, IL, 60637, USA.
Background: Accruing evidence suggests that personality-based approaches to eating disorder classification may offer several advantages over current diagnostic models, with prior research consistently identifying three personality-based groups characterized by either (1) high levels of impulsivity and dysregulation (termed the "undercontrolled" group), (2) high levels of rigidity and avoidance (termed the "overcontrolled" group), or (3) relatively normative levels of personality functioning (termed the "low psychopathology" group). Cognitive inflexibility (i.e.
View Article and Find Full Text PDFPLoS Biol
December 2024
Champalimaud Research & Clinical Centre, Champalimaud Foundation, Av. de Brasília, Doca de Pedrouços, Lisboa, Portugal.
Postingestive nutrient stimulation conditions food preferences through striatal dopamine and may be associated with blunted brain responses in obesity. In a cross-sectional study, we tested flavor-nutrient conditioning (FNC) with maltodextrin-enriched yogurt, with maltodextrin previously optimized for concentration and dextrose equivalents (n = 57), and to mask texture cues (n = 102). After conditioning, healthy volunteers (n = 52) increased preference for maltodextrin-paired (+102 kcal, CS+), relative to control (+1.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!