Differences in Eating Behavior Among Followers of Popular Diets Across Categories of Perceived Adherence

Abstract

ObjectivesTo understand how eating behaviors, susceptibility to the food environment, and perceived dietary habit strength differ across self-reported categories of adherence. MethodsWe used data in a sample (n = 2829) from Adhering to Dietary Approaches for Personal Taste (ADAPT), an online study conducted in self-identified popular diet followers. Adherence was categorized into 3 groups: >95% of the time (high adherers = HA), between 75–95% (moderate adherers = MA); <75% time (lower adherers = LA). The Power of Food Scale (POF) assessed susceptibility to the food environment (availability, presentation, taste), with higher scores indicating food has a higher power over dietary decisions. The Three-Factor Eating Questionnaire captured cognitive restraint (CR), uncontrolled eating (UE), and emotional eating (EE), with higher scores indicating greater response to the specific eating behavior. The Self-Report Habit Index (SRHI) measured perceived habit strength with respect to eating, with a lower score indicating stronger habits. We used ANCOVA adjusting for age, sex, time on diet, and diet group to compare POF, CR, UE, EE, and SRHI outcomes across adherence groups. ResultsSixty six percent were HA (n = 1881), 28% MA (n = 787), and 6% LA (n = 161). LA were significantly more susceptible to food availability (mean [95% CI] = 14.9 [13.8–16.1]), presentation (12.1 [11.2–13.1]), and taste (13.4 [12.6–14.2], compared to HA (11 [10.7–11.3], 8 [7.8–8.3],11.6 [11.4–11.9]), respectively. LA indicated significantly greater UE (21 [20.2–21.9]) than HA (17 [16.7–17.4]) and EE (LA = 8 [7.5–8.4] vs. HA = 6.1 [6–6.3]). No significant differences were observed with respect to CR. LA reported weaker SRHI habits (3.4 [3.2–3.6]) compared to HA (1.7 [1.7–1.8]). Differences seen between the LA and MA were similar to those described for HA. ConclusionsOur findings show that higher self-reported adherence to dietary patterns is associated with lower susceptibility to negative influences in the food environment, lower uncontrolled and emotional eating, and greater habit strength. Future research should investigate the directionality of the relationship between eating behavior and adherence. Funding SourcesUSDA Cooperative Agreements 58-8050-9-004 & 58-8050-4-003, General Mills Bell Institute of Health & Nutrition