The role of material and psychosocial resources in explaining socioeconomic inequalities in diet: A structural equation modelling approach.
View / Open Files
Authors
Hoenink, Jody C
Waterlander, Wilma
Beulens, Joline WJ
Mackenbach, Joreintje D
Publication Date
2022-03Journal Title
SSM Popul Health
ISSN
2352-8273
Publisher
Elsevier BV
Volume
17
Number
101025
Pages
101025
Type
Article
This Version
VoR
Physical Medium
Electronic-eCollection
Metadata
Show full item recordCitation
Hoenink, J. C., Waterlander, W., Beulens, J. W., & Mackenbach, J. D. (2022). The role of material and psychosocial resources in explaining socioeconomic inequalities in diet: A structural equation modelling approach.. SSM Popul Health, 17 (101025), 101025. https://doi.org/10.1016/j.ssmph.2022.101025
Abstract
We examined whether material and psychosocial resources may explain socioeconomic differences in diet quality. Cross-sectional survey data from 1461 Dutch adults (42.5 (SD 13.7) years on average and 64% female) on socio-demographics, diet quality, psychosocial factors and perceptions of and objective healthiness of the food environment were used in a structural equation model to examine mediating pathways. Indicators for socioeconomic position (SEP) were income, educational, and occupational level and the 2015 Dutch Healthy Diet (DHD15) index assessed diet quality. Material resources included food expenditure, perceptions of healthy food accessibility and healthfulness of the food retail environment. Psychosocial resources were cooking skills, resilience to unhealthy food environments, insensitivity to food cues and healthy eating habits. Higher SEP was associated with better diet quality; Beducation 8.5 (95%CI 6.7; 10.3), Bincome 5.8 (95%CI 3.7; 7.8) and Boccupation 7.5 (95%CI 5.5; 9.4). Material resources did not mediate the association between SEP and diet quality and neither did the psychosocial resources insensitivity to food cues and eating habits. Cooking skills mediated between 13.3% and 19.0% and resilience to unhealthy food environments mediated between 5.9% and 8.6% of the relation between SEP and the DHD15-index. Individual-level factors such as cooking skills can only explain a small proportion of the SEP differences in diet quality. On top of other psychosocial and material resources not included in this study, it is likely that structural factors outside the individual, such as financial, work and living circumstances also play an important role.
Keywords
Adults, Diet, Explanatory factors, Inequity, SES, Socioeconomic differences
Identifiers
External DOI: https://doi.org/10.1016/j.ssmph.2022.101025
This record's URL: https://www.repository.cam.ac.uk/handle/1810/335460
Statistics
Total file downloads (since January 2020). For more information on metrics see the
IRUS guide.
Recommended or similar items
The current recommendation prototype on the Apollo Repository will be turned off on 03 February 2023. Although the pilot has been fruitful for both parties, the service provider IKVA is focusing on horizon scanning products and so the recommender service can no longer be supported. We recognise the importance of recommender services in supporting research discovery and are evaluating offerings from other service providers. If you would like to offer feedback on this decision please contact us on: support@repository.cam.ac.uk