The Influence of Body Fat Percentage on Body Type Cognitive Bias Among Young Chinese Hospital Staff Members: A Cross-Sectional Study.

Abstract

Aims/Background This study expanded the existing literature on obesity and distortion of body image by examining subjective and objective body type among young medical workers, specifically investigating whether fat percentage independently influences body type cognitive bias. Methods We recruited 264 participants (41.29% male, mean age 26.2 ± 3.1 years, mean body mass index (BMI) 21.7 ± 3.1 kg/m²) at a comprehensive hospital in central China. The questionnaire responses of the enrolled participants concerning basic information and body type self-assessment were extracted. Their weights and body compositions were evaluated by the bioelectrical impedance analysis technique (BIA). Objective indicators included measured weight, BMI, fat percentage, waist circumference (WC) and waist-to-hip ratio (WHR). Results Based on this sample, the prevalence rate of body type cognitive bias was 28.79%. For women, the univariate regression analysis showed that fat percentage was significantly correlated with body type cognitive bias (odds ratio [OR] 1.107, 95% confidence interval [CI] 1.033-1.185, p = 0.004). BMI (OR 1.303, 95% CI 1.098-1.546, p = 0.002) and WC (OR 1.109, 95% CI 1.043-1.180, p = 0.001) might also be positively associated with body type cognitive bias. After adjusting for age, BMI, WHR, and job position, the risk of body type cognitive bias decreased with fat percentage up to the first inflection point (26.8%) (OR 0.78, 95% CI 0.62-0.98, p = 0.036), and then it increased up to the second inflection point (33.0%). When fat percentage exceeded 33.0%, the relationship lost statistical significance. No significant relationships were found for men. Conclusion Fat percentage is an independent, nonlinear factor influencing women's body type cognitive bias. Gender and fat percentage should be considered when establishing weight management intervention strategies to prevent obesity from becoming a public health problem.