The interaction between the community food environment and cooking skills in association with diet-related outcomes in Dutch adults.

ABSTRACT:

Objective

We examined whether associations between the food environment, frequency of home cooking, diet quality and BMI were modified by the level of cooking skills.

Design

Cross-sectional study using linear and modified Poisson regression models adjusted for age, sex, energy intake, education, income, household size and urbanisation. The frequency of home cooking was categorised into <6 and 6-7 d. Diet quality was based on a validated Dutch healthy diet index (0-150 points). Count of restaurants and food stores were determined by their count in a 1000m buffer around home and work. Cooking skills (score 1-5) were assessed using a validated questionnaire and added as interaction term.

Setting

The Netherlands.

Participants

1461 adults aged 18-65 years.

Result

SUBMITTER: Siddiqui NZ 

PROVIDER: S-EPMC10755447 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature