Mindful eating and orthorexia nervosa: How do they interact?

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS Nutrition Bulletin Pub Date : 2024-09-11 DOI:10.1111/nbu.12708
Bianka Dobos, Tamás Berki, David Mellor, Bettina F Piko
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Abstract

The present study explored the associations between orthorexia nervosa, social media addiction, emotion regulation difficulties, perfectionism and BMI with four facets of mindful eating, using path analysis to assess these relationships. A sample of 551 students (127 males, 424 females, mean age = 22.6 years) completed an online self-report questionnaire evaluating these constructs. Analyses revealed that mindful eating contributed to emotion dysregulation and orthorexia nervosa and was related to social media addiction. Significant indirect paths were identified from mindful eating, social media addiction and adaptive perfectionism through emotion dysregulation to maladaptive perfectionism. While no direct paths were observed between mindful eating and perfectionism, a direct path was found between adaptive perfectionism and orthorexia nervosa. These findings suggest a more nuanced understanding of eating behaviours is required. Individuals susceptible to eating disorders should approach mindful eating with caution and seek support from healthcare providers to ensure it is used in a way that supports overall wellbeing. Future research should aim to replicate and further clarify these associations to reveal the long-term effects of mindful eating.

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正念饮食与神经性厌食症:它们是如何相互作用的?
本研究探讨了神经性厌食症、社交媒体成瘾、情绪调节困难、完美主义和体重指数与正念饮食四个方面之间的关系,并使用路径分析来评估这些关系。551名学生(127名男生,424名女生,平均年龄=22.6岁)完成了一份在线自我报告问卷,对这些构建进行了评估。分析表明,正念饮食会导致情绪失调和神经性厌食症,并与社交媒体成瘾有关。从正念进食、社交媒体成瘾和适应性完美主义到情绪失调再到适应性完美主义之间发现了显著的间接路径。虽然在正念进食和完美主义之间没有发现直接路径,但在适应性完美主义和神经性厌食症之间发现了直接路径。这些发现表明,我们需要对饮食行为有更细致的了解。容易患饮食失调症的人应该谨慎对待正念进食,并寻求医疗保健提供者的支持,以确保正念进食的使用方式能够支持整体健康。未来的研究应旨在复制和进一步阐明这些关联,以揭示正念进食的长期影响。
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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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