Contribution of psychosocial factors to the association between socioeconomic position and takeaway food consumption.

Abstract

ObjectiveTo examine whether psychosocial factors mediate (explain) the association between socioeconomic position and takeaway food consumption.DesignA cross-sectional postal survey conducted in 2009.SettingParticipants reported their usual consumption of 22 takeaway food items, and these were grouped into a "healthy" and "less healthy" index based on each items' nutritional properties. Principal Components Analysis was used to derive three psychosocial scales that measured beliefs about the relationship between diet and health (α = 0.73), and perceptions about the value (α = 0.79) and pleasure (α = 0.61) of takeaway food. A nutrition knowledge index was also used. Socioeconomic position was measured by highest attained education level.SubjectsRandomly selected adults (n = 1,500) aged between 25-64 years in Brisbane, Australia (response rate = 63.7%, N = 903).ResultsCompared with those with a bachelor degree or higher, participants with a diploma level of education were more likely to consume "healthy" takeaway food (p = 0.023) whereas the least educated (high school only) were more likely to consume "less healthy" choices (p = 0.002). The least educated were less likely to believe in a relationship between diet and health (pConclusionsInterventions that target beliefs about the relationship between diet and health, and nutritional knowledge may reduce socioeconomic differences in takeaway food consumption, particularly for "less healthy" options.