C R Unzueta1, F Lahortiga-Ramos2, S Santiago3, I Zazpe4, P Molero5, A Sánchez-Villegas6, M A Martínez-González7. 1. University of Navarra, School of Pharmacy and Nutrition, Department of Nutrition and Food Sciences and Physiology, Campus Universitario, 31080, Pamplona, Spain. 2. University Clinic of Navarra, Department of Psychiatry and Clinical Psychology, Pamplona, Spain; Navarra Institute for Health Research (IdisNA), Pamplona, Spain; University of Navarra, University of Navarra Medical School, Campus Universitario, 31080, Spain. Electronic address: flahortiga@unav.es. 3. University of Navarra, School of Pharmacy and Nutrition, Department of Nutrition and Food Sciences and Physiology, Campus Universitario, 31080, Pamplona, Spain; Navarra Institute for Health Research (IdisNA), Pamplona, Spain. 4. Navarra Institute for Health Research (IdisNA), Pamplona, Spain; University of Navarra, School of Medicine, Department of Preventive Medicine and Public Health, Campus Universitario, 31080, Pamplona, Spain; IdiSNA, Instituto de Investigación Sanitaria de Navarra, CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain. 5. University Clinic of Navarra, Department of Psychiatry and Clinical Psychology, Pamplona, Spain; Navarra Institute for Health Research (IdisNA), Pamplona, Spain; University of Navarra, University of Navarra Medical School, Campus Universitario, 31080, Spain. 6. IdiSNA, Instituto de Investigación Sanitaria de Navarra, CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Nutrition Research Group, Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Spain. 7. Navarra Institute for Health Research (IdisNA), Pamplona, Spain; University of Navarra, School of Medicine, Department of Preventive Medicine and Public Health, Campus Universitario, 31080, Pamplona, Spain; IdiSNA, Instituto de Investigación Sanitaria de Navarra, CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Department of Nutrition, Harvard School of Public Health, Boston, USA.
Abstract
OBJECTIVE: The objective of this study is to assess the differences in lifestyles according to levels of self-perceived competitiveness, psychological tension, and dependency in a Mediterranean cohort of university graduates. STUDY DESIGN: Levels of personality traits, food consumption, nutrient intake, eating attitudes, physical activity, sedentary lifestyle, and alcohol and tobacco consumption were assessed through a questionnaire administered at baseline. This was a cross-sectional study in the context of the Seguimiento Universidad de Navarra cohort. Participants are 15,346 Spanish adults. RESULTS: Participants with a high level of self-perceived competitiveness consumed more vegetables and fish but less refined grains; they had higher protein intake and healthier eating attitudes. They were more physically active and less likely to be smokers. Participants with a high level of tension or dependency were less physically active, and participants more dependent also had poorer adherence to the Mediterranean diet. CONCLUSIONS: Self-perceived personality traits, especially the trait of competitiveness, are likely to be associated with healthier dietary patterns, better nutrient profile, better eating attitudes, physical activity, and less exposure to smoking. The use of short questions about self-perceived levels of competitiveness, psychological tension, and dependency can contribute to add additional information when assessing lifestyles and diet in adults.
OBJECTIVE: The objective of this study is to assess the differences in lifestyles according to levels of self-perceived competitiveness, psychological tension, and dependency in a Mediterranean cohort of university graduates. STUDY DESIGN: Levels of personality traits, food consumption, nutrient intake, eating attitudes, physical activity, sedentary lifestyle, and alcohol and tobacco consumption were assessed through a questionnaire administered at baseline. This was a cross-sectional study in the context of the Seguimiento Universidad de Navarra cohort. Participants are 15,346 Spanish adults. RESULTS:Participants with a high level of self-perceived competitiveness consumed more vegetables and fish but less refined grains; they had higher protein intake and healthier eating attitudes. They were more physically active and less likely to be smokers. Participants with a high level of tension or dependency were less physically active, and participants more dependent also had poorer adherence to the Mediterranean diet. CONCLUSIONS: Self-perceived personality traits, especially the trait of competitiveness, are likely to be associated with healthier dietary patterns, better nutrient profile, better eating attitudes, physical activity, and less exposure to smoking. The use of short questions about self-perceived levels of competitiveness, psychological tension, and dependency can contribute to add additional information when assessing lifestyles and diet in adults.