Üniversite Öğrencilerinin Stres Durumları ile Fruktoz ve İşlenmiş Besin Tüketimi Arasındaki İlişki

Yıl 2021, Cilt: 36 Sayı: 2, 263 - 274, 31.12.2021

M.merve Tengilimoğlu Metin , Ebru Melekoğlu

https://doi.org/10.36846/CJAFS.2021.54

Öz

Bu çalışmaya, lisans öğrenimine devam eden 225 öğrenci (132 kadın ve 93 erkek) katılmıştır. Veriler, sosyodemografik bilgi, işlenmiş besin tüketim sıklığı, fruktoz tüketim sıklığı, algılanan stres ölçeği olmak üzere beş bölümden oluşan anket kullanılarak sınav dönemi ve sınav olmayan dönem olmak üzere iki kez toplanmıştır. Sınav döneminde hem kız hem erkek öğrencilerde işlenmiş besin tüketimleri anlamlı artış göstermiştir (p<0.05). Benzer şekilde sınav döneminde her iki cinsiyette günlük fruktoz ve şeker tüketimleri ile şeker eklenmiş hazır yiyecek ve içecek tüketimleri anlamlı artış göstermiştir (p<0.05). Bu sonuçlar, akademik stresin hem erkek hem de kız öğrencilerde sağlıksız besin seçimine neden olabileceğini ortaya koymaktadır.

Anahtar Kelimeler

Fruktoz, işlenmiş besin, stres, besin seçimi

Kaynakça

• Adams, T., & Rini, A. (2007). Predicting 1-year change in body mass index among college students. Journal of American College Health, 55(6), 361-366.
• Al'Absi, M., Nakajima, M., Hooker, S., Wittmers, L., & Cragin, T. (2012). Exposure to acute stress is associated with attenuated sweet taste. Psychophysiology, 49(1), 96-103.
• Botelho, A. M., de Camargo, A. M., Dean, M., & Fiates, G. M. (2019). Effect of a health reminder on consumers’ selection of ultra-processed foods in a supermarket. Food Quality and Preference, 71, 431-437.
• Bray, G. A., Nielsen, S. J., & Popkin, B. M. (2004). Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity. The American journal of clinical nutrition, 79(4), 537-543.
• Carter, A. O., Elzubeir, M., Abdulrazzaq, Y. M., Revel, A. D., & Townsend, A. (2003). Health and lifestyle needs assessment of medical students in the United Arab Emirates. Medical Teacher, 25(5), 492-496.
• Cartwright, M., Wardle, J., Steggles, N., Simon, A. E., Croker, H., Jarvis, M. J. (2003). Stress and dietary practices in adolescents. Health Psychology, 22(4), 362-369.
• Cohen, S., Kamarck, T., Mermelstein, S. (1983). A global measure of perceived stress. Journal of Health and Social Behavior, 24(4):385-396.
• Crowther, J. H., Sanftner, J., Bonifazi, D. Z., & Shepherd, K. L. (2001). The role of daily hassles in binge eating. International Journal of Eating Disorders, 29(4), 449-454.
• Errisuriz, V. L., Pasch, K. E., & Perry, C. L. (2016). Perceived stress and dietary choices: The moderating role of stress management. Eating behaviors, 22, 211-216.
• Eskin, M., Harlak, H., Demirkıran, F., & Dereboy, Ç. (2013). Algılanan stres ölçeğinin Türkçeye uyarlanması: güvenirlik ve geçerlik analizi. In New/Yeni Symposium Journal (Vol. 51, pp. 132-140).
• Freeman, L. M. Y., & Gil, K. M. (2004). Daily stress, coping, and dietary restraint in binge eating. International Journal of Eating Disorders, 36(2), 204-212.
• Harris, J. L., Pomeranz, J. L., Lobstein, T., & Brownell, K. D. (2009). A crisis in the marketplace: how food marketing contributes to childhood obesity and what can be done. Annual review of public health, 30, 211-225.
• Jacques, A., Chaaya, N., Beecher, K., Ali, S. A., Belmer, A., & Bartlett, S. (2019). The impact of sugar consumption on stress driven, emotional and addictive behaviors. Neuroscience & Biobehavioral Reviews, 103, 178-199.
• Kandiah, J., Yake, M., Jones, J., & Meyer, M. (2006). Stress influences appetite and comfort food preferences in college women. Nutrition Research, 26(3), 118-123.
• Khorshidian, N., Shadnoush, M., Zabihzadeh Khajavi, M., Sohrabvandi, S., Yousefi, M., & Mortazavian, A. M. (2021). Fructose and high fructose corn syrup: are they a two-edged sword? International Journal of Food Sciences and Nutrition, 72(5), 592-614.
• Kim, Y., Yang, H. Y., Kim, A.-J., & Lim, Y. (2013). Academic stress levels were positively associated with sweet food consumption among Korean high-school students. Nutrition, 29(1), 213-218.
• Macht, M., Haupt, C., & Ellgring, H. (2005). The perceived function of eating is changed during examination stress: a field study. Eating behaviors, 6(2), 109-112.
• Markus, C., Panhuysen, G., Tuiten, A., Koppeschaar, H., Fekkes, D., & Peters, M. (1998). Does carbohydrate-rich, protein-poor food prevent a deterioration of mood and cognitive performance of stress-prone subjects when subjected to a stressful task? Appetite, 31(1), 49-65.
• Melanson, K. J., Zukley, L., Lowndes, J., Nguyen, V., Angelopoulos, T. J., & Rippe, J. M. (2007). Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women. Nutrition, 23(2), 103-112.
• Mikolajczyk, R. T., El Ansari, W., & Maxwell, A. E. (2009). Food consumption frequency and perceived stress and depressive symptoms among students in three European countries. Nutrition journal, 8(1), 1-8.
• Mohamed, B. A., Mahfouz, M. S., & Badr, M. F. (2020). Food selection under stress among undergraduate students in Riyadh, Saudi Arabia. Psychology research and behavior management, 13, 211.
• Neseliler, S., Tannenbaum, B., Zacchia, M., Larcher, K., Coulter, K., Lamarche, M., Marliss, E. B., Pruessner, J., & Dagher, A. (2017).
• Academic stress and personality interact to increase the neural response to high-calorie food cues. Appetite, 116, 306-314. Oliver, G., & Wardle, J. (1999). Perceived effects of stress on food choice. Physiology & behavior, 66(3), 511-515.
• Papier, K., Ahmed, F., Lee, P., & Wiseman, J. (2015). Stress and dietary behaviour among first-year university students in Australia: sex differences. Nutrition, 31(2), 324-330.
• Patterson, M. E., Yee, J. K., Wahjudi, P., Mao, C. S., & Lee, W.-N. P. (2018). Acute metabolic responses to high fructose corn syrup ingestion in adolescents with overweight/obesity and diabetes. Journal of nutrition & intermediary metabolism, 14, 1-7.
• Privitera, G. J., Misenheimer, M. L., & Doraiswamy, P. M. (2013). From weight loss to weight gain: appetite changes in major depressive disorder as a mirror into brain-environment interactions. Frontiers in psychology, 4, 873.
• Pollard, T. M., Steptoe, A., Canaan, L., Davies, G. J., & Wardle, J. (1995). Effects of academic examination stress on eating behavior and blood lipid levels. International Journal of Behavioral Medicine, 2(4), 299-320.
• Rico-Campà, A., Martínez-González, M. A., Alvarez-Alvarez, I., de Deus Mendonça, R., de la Fuente-Arrillaga, C., Gómez-Donoso, C., & Bes-Rastrollo, M. (2019). Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study. BMJ, 365:l1949.
• Taş, F. (2020). Knowledge attitudes and behaviors of adult individuals about high fructose corn syrup consumption; cross sectional survey study. Clinical Nutrition ESPEN, 40, 179-186.
• Tuschen-Caffier, B., & Vögele, C. (1999). Psychological and physiological reactivity to stress: An experimental study on bulimic patients, restrained eaters and controls. Psychotherapy and Psychosomatics, 68(6), 333-340.
• Unusan, N. (2006). Linkage between stress and fruit and vegetable intake among university students: an empirical analysis on Turkish students. Nutrition Research, 26(8), 385-390.
• Wallis, D. J., & Hetherington, M. M. (2009). Emotions and eating. Self-reported Adams, T., & Rini, A. (2007). Predicting 1-year change in body mass index among college students. Journal of American College Health, 55(6), 361-366.
• White, J. S. (2009). Misconceptions about high-fructose corn syrup: is it uniquely responsible for obesity, reactive dicarbonyl compounds, and advanced glycation endproducts? The Journal of nutrition, 139(6), 1219S-1227S.
• White, J. S. (2014). Sucrose, HFCS, and fructose: history, manufacture, composition, applications, and production. In Fructose, high fructose corn syrup, sucrose and health (pp. 13-33): Springer.
• White, J. S., & Nicklas, T. A. (2016). High-fructose corn syrup use in beverages: composition, manufacturing, properties, consumption, and health effects. In Beverage impacts on health and nutrition (pp. 285-301): Springer.
• Zargaraan, A., Kamaliroosta, L., Yaghoubi, A. S., & Mirmoghtadaie, L. (2016). Effect of substitution of sugar by high fructose corn syrup on the physicochemical properties of bakery and dairy products: a review. Nutrition and Food Sciences Research, 3(4), 3-11.
• Zellner, D. A., Loaiza, S., Gonzalez, Z., Pita, J., Morales, J., Pecora, D., Wolf, A. (2006). Food selection changes under stress. Physiology & Behavior, 87(4), 789-793.