Simone Radavelli-Bagatini1, Lauren C Blekkenhorst2, Marc Sim2, Richard L Prince3, Nicola P Bondonno4, Catherine P Bondonno2, Richard Woodman5, Reindolf Anokye4, James Dimmock6, Ben Jackson7, Leesa Costello8, Amanda Devine4, Mandy J Stanley8, Joanne M Dickson9, Dianna J Magliano10, Jonathan E Shaw11, Robin M Daly12, Jonathan M Hodgson2, Joshua R Lewis13. 1. Institute for Nutrition Research, School of Medical and Health Sciences, Edith Cowan University, Perth, Australia. Electronic address: s.radavellibagatini@ecu.edu.au. 2. Institute for Nutrition Research, School of Medical and Health Sciences, Edith Cowan University, Perth, Australia; Medical School, The University of Western Australia, Perth, Australia. 3. Medical School, The University of Western Australia, Perth, Australia. 4. Institute for Nutrition Research, School of Medical and Health Sciences, Edith Cowan University, Perth, Australia. 5. Flinders Centre for Epidemiology and Biostatistics, Flinders University, Adelaide, SA, Australia. 6. Department of Psychology, College of Healthcare Sciences, James Cook University, QLD, Australia. 7. School of Human Sciences (Exercise and Sport Science), The University of Western Australia, Perth, Australia. 8. School of Medical and Health Sciences, Edith Cowan University, Perth, Australia. 9. School of Arts and Humanities (Psychology), Edith Cowan University, Perth, Australia. 10. Diabetes and Population Health, Baker Heart and Diabetes Institute, Melbourne, Australia; School of Public Health and Preventive Medicine, Monash University, Melbourne, Australia. 11. Clinical Diabetes and Epidemiology, Baker Heart and Diabetes Institute, Melbourne, Australia; School of Public Health and Preventive Medicine, Monash University, Melbourne, Australia. 12. Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Science, Deakin University, Melbourne, Australia. 13. Institute for Nutrition Research, School of Medical and Health Sciences, Edith Cowan University, Perth, Australia; Medical School, The University of Western Australia, Perth, Australia; Centre for Kidney Research, Children's Hospital at Westmead, School of Public Health, Sydney Medical School, The University of Sydney, Sydney, NSW, Australia.
Abstract
BACKGROUND & AIMS: Poor nutritional habits are linked to higher perceived stress, but the relationship between fruit and vegetable (FV) intake and stress is uncertain. The primary aim of this cross-sectional study was to explore the relationship between FV intake and perceived stress in a population-based cohort of men and women aged ≥25 years from the Australian Diabetes, Obesity and Lifestyle (AusDiab) Study. A secondary aim was to investigate the relationship between serum carotenoids, biomarkers of FV intake, and perceived stress. METHODS: In Australian men and women, dietary intake was assessed using a Food Frequency Questionnaire in 1999-2000 (n = 8689). Perceived stress was assessed using a validated Perceived Stress Questionnaire [PSQ index values ranging from 0 (lowest) to 1 (highest)]. Serum carotenoids were measured in a subset of participants (n = 1187) using high-performance liquid chromatography. Multivariable-adjusted linear and logistic regression were performed to investigate the associations between FV intake and perceived stress. RESULTS: Mean age of participants was 47.4 (SD 14.1) years (49.8% females). Participants with the highest intakes of FV had 10% lower PSQ index values than those with the lowest intake [Q4: 0.27 ± 0.004 vs. Q1: 0.30 ± 0.004 (mean ± SE), p = 0.004]. Similar associations were found for fruits and vegetables, analysed separately. In subgroup analyses higher FV intake was associated with lower perceived stress in the middle-aged adults [≥45-<65 years (p = 0.004)], but not in the younger (<45 years) and older participants (≥65 years). Higher FV intake was also significantly associated with lower perceived stress in men (p = 0.009) and women (p = 0.012), separately. Serum carotenoid levels were inversely associated with perceived stress before, but not after adjusting for age and other confounding factors. CONCLUSION: In Australian adults, higher FV intake was associated with lower perceived stress, particularly in the middle-aged adults. These findings support current recommendations that fruit and vegetables are essential for health and well-being.
BACKGROUND & AIMS: Poor nutritional habits are linked to higher perceived stress, but the relationship between fruit and vegetable (FV) intake and stress is uncertain. The primary aim of this cross-sectional study was to explore the relationship between FV intake and perceived stress in a population-based cohort of men and women aged ≥25 years from the Australian Diabetes, Obesity and Lifestyle (AusDiab) Study. A secondary aim was to investigate the relationship between serum carotenoids, biomarkers of FV intake, and perceived stress. METHODS: In Australian men and women, dietary intake was assessed using a Food Frequency Questionnaire in 1999-2000 (n = 8689). Perceived stress was assessed using a validated Perceived Stress Questionnaire [PSQ index values ranging from 0 (lowest) to 1 (highest)]. Serum carotenoids were measured in a subset of participants (n = 1187) using high-performance liquid chromatography. Multivariable-adjusted linear and logistic regression were performed to investigate the associations between FV intake and perceived stress. RESULTS: Mean age of participants was 47.4 (SD 14.1) years (49.8% females). Participants with the highest intakes of FV had 10% lower PSQ index values than those with the lowest intake [Q4: 0.27 ± 0.004 vs. Q1: 0.30 ± 0.004 (mean ± SE), p = 0.004]. Similar associations were found for fruits and vegetables, analysed separately. In subgroup analyses higher FV intake was associated with lower perceived stress in the middle-aged adults [≥45-<65 years (p = 0.004)], but not in the younger (<45 years) and older participants (≥65 years). Higher FV intake was also significantly associated with lower perceived stress in men (p = 0.009) and women (p = 0.012), separately. Serum carotenoid levels were inversely associated with perceived stress before, but not after adjusting for age and other confounding factors. CONCLUSION: In Australian adults, higher FV intake was associated with lower perceived stress, particularly in the middle-aged adults. These findings support current recommendations that fruit and vegetables are essential for health and well-being.
Authors: Simone Radavelli-Bagatini; Marc Sim; Lauren C Blekkenhorst; Nicola P Bondonno; Catherine P Bondonno; Richard Woodman; Joanne M Dickson; Craig Harms; Dianna J Magliano; Jonathan E Shaw; Robin M Daly; Jonathan M Hodgson; Joshua R Lewis Journal: Front Nutr Date: 2022-05-02
Authors: Chen Du; Mary Adjepong; Megan Chong Hueh Zan; Min Jung Cho; Jenifer I Fenton; Pao Ying Hsiao; Laura Keaver; Heesoon Lee; Mary-Jon Ludy; Wan Shen; Winnie Chee Siew Swee; Jyothi Thrivikraman; Felicity Amoah-Agyei; Emilie de Kanter; Wenyan Wang; Robin M Tucker Journal: Nutrients Date: 2022-02-28 Impact factor: 5.717
Authors: Simone Radavelli-Bagatini; Marc Sim; Lauren C Blekkenhorst; Nicola P Bondonno; Catherine P Bondonno; Richard Woodman; Joanne M Dickson; Dianna J Magliano; Jonathan E Shaw; Robin M Daly; Jonathan M Hodgson; Joshua R Lewis Journal: Eur J Nutr Date: 2022-03-20 Impact factor: 4.865