Julia A Wolfson1,2, Cindy W Leung2, Caroline R Richardson3. 1. University of Michigan School of Public Health, Department of Health Management and Policy, 1415 Washington Heights Avenue, SPH II M3240, Ann Arbor, MI 48109, USA. 2. University of Michigan School of Public Health, Department of Nutritional Sciences, Ann Arbor, MI, USA. 3. University of Michigan School of Medicine, Department of Family Medicine, Ann Arbor, MI, USA.
Abstract
OBJECTIVE: To examine the association between cooking frequency and Healthy Eating Index (HEI)-2015, overall and by income, among US adults. DESIGN: Cross-sectional analysis using multivariable linear regression models to examine the association between cooking frequency and total HEI-2015 score adjusted for sociodemographic variables, overall and stratified by income. SETTING: Nationally representative survey data from the USA. PARTICIPANTS: Adults aged ≥20 years (with 2 d of 24 h dietary recall data) obtained from the 2007 to 2010 National Health and Nutrition Examination Survey (n 8668). RESULTS: Compared with cooking dinner 0-2 times/week, greater cooking frequency was associated with higher HEI-2015 score overall (≥7 times/week: +3·57 points, P < 0·001), among lower-income adults (≥7 times/week: +2·55 points, P = 0·001) and among higher-income adults (≥7 times/week: +5·07 points, P < 0·001). Overall, total HEI-2015 score was higher among adults living in households where dinner was cooked ≥7 times/week (54·54 points) compared with adults living in households where dinner was cooked 0-2 times/week (50·57 points). In households in which dinner was cooked ≥7 times/week, total HEI-2015 score differed significantly based on income status (lower-income: 52·51 points; higher-income: 57·35 points; P = 0·003). Cooking frequency was associated with significant differences in HEI-2015 component scores, but associations varied by income. CONCLUSIONS: More frequent cooking at home is associated with better diet quality overall and among lower- and higher-income adults, although the association between cooking and better diet quality is stronger among high-income adults. Strategies are needed to help lower-income Americans consume a healthy diet regardless of how frequently they cook at home.
OBJECTIVE: To examine the association between cooking frequency and Healthy Eating Index (HEI)-2015, overall and by income, among US adults. DESIGN: Cross-sectional analysis using multivariable linear regression models to examine the association between cooking frequency and total HEI-2015 score adjusted for sociodemographic variables, overall and stratified by income. SETTING: Nationally representative survey data from the USA. PARTICIPANTS: Adults aged ≥20 years (with 2 d of 24 h dietary recall data) obtained from the 2007 to 2010 National Health and Nutrition Examination Survey (n 8668). RESULTS: Compared with cooking dinner 0-2 times/week, greater cooking frequency was associated with higher HEI-2015 score overall (≥7 times/week: +3·57 points, P < 0·001), among lower-income adults (≥7 times/week: +2·55 points, P = 0·001) and among higher-income adults (≥7 times/week: +5·07 points, P < 0·001). Overall, total HEI-2015 score was higher among adults living in households where dinner was cooked ≥7 times/week (54·54 points) compared with adults living in households where dinner was cooked 0-2 times/week (50·57 points). In households in which dinner was cooked ≥7 times/week, total HEI-2015 score differed significantly based on income status (lower-income: 52·51 points; higher-income: 57·35 points; P = 0·003). Cooking frequency was associated with significant differences in HEI-2015 component scores, but associations varied by income. CONCLUSIONS: More frequent cooking at home is associated with better diet quality overall and among lower- and higher-income adults, although the association between cooking and better diet quality is stronger among high-income adults. Strategies are needed to help lower-income Americans consume a healthy diet regardless of how frequently they cook at home.
Entities:
Keywords:
Adult; Cooking; Diet quality; Healthy Eating Index; Income; National Health and Nutrition Examination Survey; USA
Authors: Julia A Wolfson; Yoshiki Ishikawa; Chizuru Hosokawa; Kate Janisch; Jennifer Massa; David M Eisenberg Journal: Appetite Date: 2021-01-16 Impact factor: 5.016
Authors: Travertine Garcia; Betsy Ford; Denise Pike; Richard Bryce; Caroline Richardson; Julia A Wolfson Journal: Public Health Nutr Date: 2020-09-30 Impact factor: 4.022