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Lurz M, Gemesi K, Holzmann SL, Kretzschmar B, Wintergerst M, Groh G, Böhm M, Gedrich K, Hauner H, Krcmar H, Holzapfel C. Characterization of adults concerning the use of a hypothetical mHealth application addressing stress-overeating: an online survey. BMC Public Health 2024; 24:958. [PMID: 38575925 PMCID: PMC10993539 DOI: 10.1186/s12889-024-18383-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 03/18/2024] [Indexed: 04/06/2024] Open
Abstract
BACKGROUND About 40% of people respond to stress by consuming more unhealthy foods. This behavior is associated with increased energy intake and the risk of obesity. As mobile health (mHealth) applications (apps) have been shown to be an easy-to-use intervention tool, the characterization of potential app users is necessary to develop target group-specific apps and to increase adherence rates. METHODS This cross-sectional online survey was conducted in the spring of 2021 in Germany. Sociodemographic data and data on personality (Big Five Inventory, BFI-10), stress-eating (Salzburg Stress Eating Scale, SSES), and technology behavior (Personal Innovativeness in the Domain of Information Technology, PIIT; Technology Acceptance Model 3, TAM 3) were collected. RESULTS The analysis included 1228 participants (80.6% female, mean age: 31.4 ± 12.8 years, mean body mass index (BMI): 23.4 ± 4.3 kg/m2). Based on the TAM score, 33.3% (409/1228) of the participants had a high intention to use a hypothetical mHealth app to avoid stress-overeating. These persons are characterized by a higher BMI (24.02 ± 4.47 kg/m2, p < 0.001), by being stress-overeaters (217/409, 53.1%), by the personality trait "neuroticism" (p < 0.001), by having specific eating reasons (all p < 0.01), and by showing a higher willingness to adopt new technologies (p < 0.001). CONCLUSION This study suggests that individuals who are prone to stress-overeating are highly interested in adopting an mHealth app as support. Participants with a high intention to use an mHealth app seem to have a general affinity towards new technology (PIIT) and appear to be more insecure with conflicting motives regarding their diet. TRIAL REGISTRATION This survey was registered in the German Clinical Trials Register (Registration number: DRKS00023984).
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Affiliation(s)
- Martin Lurz
- Krcmar Lab (I17), Department of Computer Science, Technical University of Munich, Boltzmannstr. 3, 85748, Garching b. München, Germany.
| | - Kathrin Gemesi
- Institute for Nutritional Medicine, School of Medicine & Health, Technical University of Munich, Munich, Germany
| | - Sophie Laura Holzmann
- Institute for Nutritional Medicine, School of Medicine & Health, Technical University of Munich, Munich, Germany
| | - Birgit Kretzschmar
- Research Group Public Health Nutrition, ZIEL- Institute for Food & Health, Technical University of Munich, Freising, Germany
| | - Monika Wintergerst
- Research Group Social Computing, Department of Computer Science, Technical University of Munich, Garching, Germany
| | - Georg Groh
- Research Group Social Computing, Department of Computer Science, Technical University of Munich, Garching, Germany
| | - Markus Böhm
- Department of Informatics, University of Applied Sciences Landshut, Landshut, Germany
| | - Kurt Gedrich
- Research Group Public Health Nutrition, ZIEL- Institute for Food & Health, Technical University of Munich, Freising, Germany
| | - Hans Hauner
- Institute for Nutritional Medicine, School of Medicine & Health, Technical University of Munich, Munich, Germany
- Else Kröner Fresenius Center for Nutritional Medicine, ZIEL - Institute for Food & Health, Technical University of Munich, Freising, Germany
| | - Helmut Krcmar
- Krcmar Lab (I17), Department of Computer Science, Technical University of Munich, Boltzmannstr. 3, 85748, Garching b. München, Germany
| | - Christina Holzapfel
- Institute for Nutritional Medicine, School of Medicine & Health, Technical University of Munich, Munich, Germany
- Department of Nutritional, Food and Consumer Sciences, Fulda University of Applied Sciences, Fulda, Germany
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Gemesi K, Holzmann SL, Kaiser B, Wintergerst M, Lurz M, Groh G, Böhm M, Krcmar H, Gedrich K, Hauner H, Holzapfel C. Stress eating: an online survey of eating behaviours, comfort foods, and healthy food substitutes in German adults. BMC Public Health 2022; 22:391. [PMID: 35209876 PMCID: PMC8868035 DOI: 10.1186/s12889-022-12787-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 02/16/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND In many people, stress is associated with changes in eating behaviour. Food products consumed during stress (comfort foods) are often unhealthy. It is rather unknown what comfort foods are consumed in Germany and what healthier food products are considered as alternatives to support stress-eaters in making healthier food choices. METHODS This online survey was conducted in spring 2021 throughout Germany. Participants were digitally recruited by newsletters, homepages, social media, and mailing lists. The survey included a standardized questionnaire with items concerning e.g. sociodemography, stress, and nutrition. Comfort foods were pre-selected through literature search and food substitutes were defined and discussed by experts. Analyses examined comfort food consumption and substitute preferences dependent on sex, age, body mass index (BMI), and being a self-identified stress-eater. The statistical analysis was performed using R. RESULTS Survey participants were mostly female (80.6%, 994/1234), had a mean age of 31.4 ± 12.8 years and a mean BMI of 23.4 ± 4.3 kg/m2. Participants stated, that the two favourite comfort foods were chocolate (consumed often/very often by 48.3%, 596/1234) and coffee (consumed often/very often by 45.9%, 566/1234). Regarding food substitutes, the most frequently named alternative food for chocolate and cookies was fresh fruits (for chocolate: 74.4%, 815/1096, for cookies: 62.6%, 565/902). Tea without added sugar (64.4%, 541/840) was the preferred substitute for coffee. Almost 50% of participants (48.1%, 594/1234) identified themselves as stress-eaters, of which 68.9% (408/592) stated to eat (very) often more than usual in subjective stress situations. CONCLUSIONS The results from this work suggest that specific comfort foods and substitutes are preferred by the participants in stressful situations. This knowledge about food choices and substitutes should be investigated in further studies to improve eating behaviour in stressful situations. TRIAL REGISTRATION The survey was registered in the German Register of Clinical Studies (Registration number: DRKS00023984 ).
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Affiliation(s)
- Kathrin Gemesi
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Georg-Brauchle-Ring 62, 80992, Munich, Germany
| | - Sophie Laura Holzmann
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Georg-Brauchle-Ring 62, 80992, Munich, Germany
| | - Birgit Kaiser
- Research Group Public Health Nutrition, ZIEL - Institute for Food & Health, Technical University of Munich, Freising, Germany
| | - Monika Wintergerst
- Research Group Social Computing, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Martin Lurz
- Krcmar Lab, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Georg Groh
- Research Group Social Computing, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Markus Böhm
- Krcmar Lab, Department of Informatics, Technical University of Munich, Garching, Germany.,Department of Informatics, University of Applied Sciences Landshut, Landshut, Germany
| | - Helmut Krcmar
- Krcmar Lab, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Kurt Gedrich
- Research Group Public Health Nutrition, ZIEL - Institute for Food & Health, Technical University of Munich, Freising, Germany
| | - Hans Hauner
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Georg-Brauchle-Ring 62, 80992, Munich, Germany.,Else Kröner Fresenius Center for Nutritional Medicine, School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Christina Holzapfel
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Georg-Brauchle-Ring 62, 80992, Munich, Germany.
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Kaiser B, Gemesi K, Holzmann SL, Wintergerst M, Lurz M, Hauner H, Groh G, Böhm M, Krcmar H, Holzapfel C, Gedrich K. Stress-induced hyperphagia: empirical characterization of stress-overeaters. BMC Public Health 2022; 22:100. [PMID: 35031050 PMCID: PMC8760707 DOI: 10.1186/s12889-021-12488-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 12/24/2021] [Indexed: 11/30/2022] Open
Abstract
Background Stressful situations can have an impact on an individual’s eating behavior. People vulnerable to the influence of stress tend to change the quantity and quality of their food intake. Variables such as sex and body mass index (BMI) seem to be related to this stress-eating behavior, but it is rather unclear what factors account to the parameters associated with stress-eating behavior. The aim of this survey was to identify further characteristics of adults in Germany related to stress-overeating, focusing on stress perception, coping, eating motives and comfort foods as well as personality types. Methods This online survey was performed throughout Germany and comprised a 38-item pre-tested questionnaire. Stress-induced overeating was classified based on the Salzburg Stress Eating Scale (SSES). Moreover, validated questionnaires were used to identify additional characteristics of stress eaters. Participants were recruited using a convenience sampling approach, and data were collected between January and April 2021. Results The overall sample consisted of 1222 participants (female 80.8%, aged 31.5±12.8). 42.1% of participants were identified as stress-overeaters. Among the remaining group, 78.9% stated to eat less, 21.1% to eat equally when stressed. Female participants had a higher mean SSES score compared to male participants. The BMI was positively correlated to SSES, r(1220)=0.28, p>0.005. ‘Agreeableness’ (BigFive) was found to be a negative predictor of stress-overeating. The most pronounced difference in eating motives (The Eating Motivation Survey, TEMS) was found for ‘Affect Regulation’ and ‘Weight Control’. Conclusions The results indicate that stress-overeating affects a large proportion of the surveyed population. BMI, personality and eating motives additionally characterize stress-overeaters and may contribute to develop new approaches to address unhealthy stress-related eating patterns.
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Affiliation(s)
- Birgit Kaiser
- Research Group Public Health Nutrition, ZIEL - Institute for Food & Health, Technical University of Munich, Weihenstephaner Berg 1, 85354, Freising, Germany
| | - Kathrin Gemesi
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Munich, Germany
| | - Sophie Laura Holzmann
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Munich, Germany
| | - Monika Wintergerst
- Research Group Social Computing, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Martin Lurz
- Krcmar Lab, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Hans Hauner
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Munich, Germany
| | - Georg Groh
- Research Group Social Computing, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Markus Böhm
- Krcmar Lab, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Helmut Krcmar
- Krcmar Lab, Department of Informatics, Technical University of Munich, Garching, Germany
| | - Christina Holzapfel
- Institute for Nutritional Medicine, School of Medicine, Technical University of Munich, Munich, Germany
| | - Kurt Gedrich
- Research Group Public Health Nutrition, ZIEL - Institute for Food & Health, Technical University of Munich, Weihenstephaner Berg 1, 85354, Freising, Germany.
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