Association between Psychological Stress Levels and Habitual Dietary Intake among Japanese University Students: A Cross-sectional Pilot Study

Takahiro Seura^{1, 2,}

¹Department of Home Economics and Technology Education, Hokkaido University of Education, Asahikawa Campus, Asahikawa, Hokkaido, Japan

²Department of Sports and Health Sciences, Faculty of Health and Medical Sciences, Aichi Shukutoku University, Nagakute, Aichi, Japan

Cite this paper:
Takahiro Seura. Association between Psychological Stress Levels and Habitual Dietary Intake among Japanese University Students: A Cross-sectional Pilot Study. Journal of Food and Nutrition Research. 2024; 12(11):489-494. doi: 10.12691/jfnr-12-11-3

Abstract

Depression and mental health issues due to psychological stress have increased in recent years globally. Mental health issues, particularly in younger populations, can lead to poor eating habits, negatively impacting the overall health. This cross-sectional study aimed to examine the association between psychological stress levels and habitual dietary intake, including energy consumption, nutrient composition, and food types, in a cohort of Japanese university students. The study included 163 healthy students aged 18–22 years. The habitual dietary intake of the participants was assessed using a Brief Self-administered Diet History Questionnaire. Psychological stress was assessed using the Japanese version of the General Health Questionnaire 30, and stress levels were categorized as low (<8) or high (≥8). Energy intake was significantly higher in the high-stress group than in the low-stress group (p < 0.05). Conversely, dietary fiber intake and fat proportion in the total energy intake were significantly lower in the high-stress group than in the low-stress group (p < 0.05). The subsequent multivariate analysis revealed that energy (odds ratio [OR] = 1.0005, confidence interval [CI] = 1.0000 to 1.0011) and noodles (OR = 1.014, CI = 1.003–1.024) were positively associated with stress levels, whereas the variable other vegetables (OR = 0.98, CI = 0.97–0.99) was independently negatively associated with stress levels. These findings suggested a potential association between food and nutrient intake and psychological stress levels in Japanese university students. However, further longitudinal cohort studies with a larger sample size are imperative to determine a causal relationship between habitual dietary intake and psychological stress among university students.

Keywords:
psychological stress noodles vegetables university students Japan

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