Dietary Behavior and Determinants of Diet Quality among Primary Health Care Patients in Poland

• Published in: Nutrients 2024-03, Vol.16 (7), p.925
• Main Authors: Znyk, Małgorzata, Raciborski, Filip, Kaleta, Dorota
• Format: Article
• Language: English
• Subjects: Adult; Cardiovascular disease; chronic diseases; Chronic illnesses; Cross-Sectional Studies; Diet; DQS; Eating behavior; Education, Higher; family doctor; Family medicine; Feeding Behavior; Health care; Humans; Medical research; Medicine, Experimental; Mediterranean diet; patient; Poland; Primary Health Care; Surveys; Type 2 diabetes; Vocational education
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu16070925

The aim of the present research was to determine the factors influencing the prevalence of eating behaviors, diet quality, and unhealthy eating among primary healthcare patients in Poland. The cross-sectional study included 896 adult primary care patients in Łódź. The study was conducted from January 2020 to December 2021 among thirty-four primary healthcare facilities. A survey recorded the sociodemographic data of the respondents as well as data regarding their health condition and diet. The majority of the respondents (57.6%) had average dietary habits, while 40% had unhealthy eating habits. The univariable logistic regression found that primary care patients with medium/secondary education had a 1.5 times greater risk of unhealthy eating habits, and those with post-secondary vocational education had a 1.75 times greater risk of unhealthy eating habits than those with higher education (OR = 1.46; 95% CI: 1.08-1.97, ≤ 0.01, and OR = 1.75; 95% CI: 1.04-2.94, ≤ 0.05). The multivariable logistic regression confirmed that the level of education had a significant impact on dietary habits: for medium/secondary education, OR = 1.40; 95% CI: 1.03-1.91 ( ≤ 0.01); for post-secondary vocational education, OR = 1.69; 95% CI: 1.0-2.85 ( ≤ 0.05). The education level was significantly correlated with the prevalence of unhealthy eating behaviors in the studied population. This factor should be considered in the promotion of healthy eating behaviors and nutritional counseling interventions conducted by family physicians in primary health care.