افراد دارای رژیم کم کربوهیدرات و چربی بالا: انگیزه های انتخابی غذایی مشخص، ادراکات و رفتارهای بهداشتی
|کد مقاله||سال انتشار||تعداد صفحات مقاله انگلیسی||ترجمه فارسی|
|154341||2017||39 صفحه PDF||سفارش دهید|
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Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)
Journal : Food Quality and Preference, Volume 62, December 2017, Pages 162-171
There is an increasing global trend towards the uptake of Low-Carbohydrate, High-Fat (LCHF) diets. To date however, there is limited information about the food choice motivations, health perceptions and behaviours of LCHF dieters. This cross-sectional quantitative study explored differences between those on a self-reported âLCHF dietâ, âother dietâ, and âno dietâ. Participants (NÂ =Â 330: 43 males and 287 females), aged between 18 and 72Â years (MÂ =Â 39.66) completed an online survey that measured demographic and health characteristics, food choice motivations, health perceptions, and diet characteristics and food choices. The results showed that âLCHF dietâ, âother dietâ and âno dietâ groups were not different in BMI or background health characteristics, but were significantly different in food choice motivations and health perceptions. Those in the âLCHF dietâ group showed a stronger perception of wholegrains, sugars and refined wheat products, and vegetable oils as harmful to health compared to the âother dietâ and âno dietâ groups. In contrast, saturated fats were perceived to be beneficial to health significantly more by those in LCHF diet than the other two groups. Importantly, the differences in perceptions between groups were similar to differences in food choice motivations and food behaviours between groups. This research provides preliminary Australian data that characterises food choice motivations and health perceptions surrounding LCHF dietary patterns. The results of this study can be used to understand dietary behaviour and food choice patterns to better support practitioners, researchers and public health advocates in research and health promotion strategies.