Sociodemographic and Behavioral Factors Associated with Diet Quality among Low-income Community Health Center Patients with Hypertension

Jessica Cheng, Katherine C Faulkner, Ashlie Malone, Kristine D Gu, Anne N Thorndike
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Abstract

Abstract Objective: Identify the most important sociodemographic and behavioral factors related to the diet of low-income adults with hypertension in order to guide the development of a community health worker (CHW) healthy eating intervention for low-income populations with hypertension. Design: In this cross-sectional analysis, dietary recalls were used to assess Healthy Eating Index-2020 (HEI-2020) total (range: 0 to 100 [best diet quality]) and component scores and sodium intake. Self-reported sociodemographic and behavioral data were entered into a Least Absolute Shrinkage and Selection Operator (LASSO) regression model to determine the relative importance of factors related to diet quality. Setting: Five community health centers in Boston, Massachusetts. Participants: Adults (>20 years old) with a hypertension diagnosis. Results: Participants (N=291) were mostly female (65.0%), on Medicaid (82.8%), food insecure (59.5%), and Hispanic (52.2%). The mean (95% CI) HEI-2020 score was 63.0 (62.3, 65.7) Component scores were low for sodium and whole grains; mean (SE) sodium intake was 2676.9 (45.5) mg/day. The most important factors associated with lower HEI-2020 scores were: not having own housing, male gender, tobacco use, marijuana use, and skipping meals; the most important factors associated with higher HEI-2020 scores were Hispanic ethnicity and receipt of community food resources (5-fold cross-validated R2=0.17). Conclusions: In this population of low-income adults with hypertension, diet quality would be improved by reducing sodium and increasing whole grain intake. Healthy eating interventions among low-income populations should consider providing dietary guidance in the context of behavioral factors (e.g., meal skipping) and substance use (e.g., marijuana) and should address barriers to health eating through referral to community food resources (e.g., food pantries).
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与低收入社区卫生中心高血压患者饮食质量相关的社会人口和行为因素
摘要 目的:确定与低收入成人高血压患者饮食相关的最重要的社会人口和行为因素,以指导针对低收入高血压患者的社区保健员(CHW)健康饮食干预措施的制定:在这项横断面分析中,采用饮食回忆法评估健康饮食指数-2020(HEI-2020)的总分(范围:0 至 100 [最佳饮食质量])和成分分以及钠摄入量。自我报告的社会人口和行为数据被输入最小绝对收缩和选择操作器(LASSO)回归模型,以确定与饮食质量相关的因素的相对重要性:地点:马萨诸塞州波士顿市的五个社区健康中心:结果:参与者(N=291)的膳食质量相对重要:参与者(N=291)大多为女性(65.0%)、享受医疗补助(82.8%)、食物无保障(59.5%)和西班牙裔(52.2%)。HEI-2020 的平均得分(95% CI)为 63.0(62.3,65.7),钠和全谷物的成分得分较低;钠摄入量的平均值(SE)为 2676.9(45.5)毫克/天。与 HEI-2020 分数较低相关的最重要因素是:无自有住房、男性、吸烟、吸食大麻和不吃饭;与 HEI-2020 分数较高相关的最重要因素是西班牙裔和接受社区食品资源(5 倍交叉验证 R2=0.17):在这一低收入成人高血压患者群体中,通过减少钠和增加全谷物摄入可提高饮食质量。对低收入人群进行健康饮食干预时,应考虑结合行为因素(如不进餐)和药物使用(如大麻)提供饮食指导,并应通过转介到社区食品资源(如食品储藏室)来解决健康饮食的障碍。
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