RELATIONSHIP BETWEEN PERCEIVED STRESS AND DIETARY INTAKES IN TYPE 2 DIABETIC PATIENTS

Abstract

As the major aspect of lifestyle, dietary patterns are concerned with health issues in all conditions including stress. Studies on the association between stress and food choices have resulted conflicting outcomes. This cross-sectional study was conducted on a sample of type 2 diabetic patients (n = 200) who met the inclusion criteria. A 14-item questionnaire was used to measure the perceived stress. Food recall was recorded by a trained dietitian for 24 hours over 2 regular days and 1 holiday. Liner regression results indicated that negative perceived stress had association with carbohydrate intake (B=0.246, P=0.04) which for the Positive perceived stress it was directly associated with mean protein (B=0.14, P=0.04) and fiber intakes (B=0.46, P=0.001). Based on the finding, there was a relationship between micronutrient intake and positive perceived stress. Positive perceived stress leads to healthy food choices while negative perceived stress leads to the unhealthy dietary patterns. A diet with adequate vitamin B complex, vitamin E and antioxidant minerals (selenium, zinc, copper, magnesium) may have positive effects in coping with stress and help positive interpretation of stressful events.