Is work engagement associated with healthier dietary patterns? A cross‐sectional study

• Published in: Journal of occupational health 2020-01, Vol.62 (1), p.e12149-n/a
• Main Authors: Amano, Hoichi, Fukuda, Yoshiharu, Baden, Megu Y., Kawachi, Ichiro
• Format: Article
• Language: English
• Subjects: Burnout; Cross-sectional studies; Diet; Dietary fiber; Dietary intake; employee; Employee turnover; Fatty acids; Folic acid; Food; Health promotion; healthier dietary behavior; Homocysteine; Hypertension; Isoflavones; Japan; Job performance; Morale; Nutrients; Occupational health; Original; Polyphenols; Polyunsaturated fatty acids; Psychological stress; Questionnaires; Regression analysis; Salt; Vitamin B; work engagement; Workplaces
• ISSN: 1348-9585; 1341-9145; 1348-9585
• DOI: 10.1002/1348-9585.12149

Objectives Work engagement is defined as a positive, fulfilling feeling about one's job and is associated with higher productivity and morale. We performed a cross‐sectional study to investigate whether work engagement is related to healthier dietary behaviors among Japanese workers. Methods The present study was part of the Japanese Study of Health, Occupation, and Psychosocial Factors Related to Equity. A validated food frequency questionnaire was used to evaluate daily nutritional intake. The following seven nutrients were considered: salt intake, dietary fat (saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids), dietary fiber, folate, and isoflavone. Multivariable linear regression analysis was performed, adjusting for job stress, psychological distress, and other confounders. The baseline survey inquired about work engagement among 2,233 employees of 12 workplaces in Japan, representing a range of industries. Results The mean age of the sample was 43.4 ± 9.7 years and 89.7% of the participants were male. The mean score of work engagement was 2.9 ± 1.0. Higher work engagement was significantly positively associated with higher salt intake (β = 0.17, SE = 0.06, P = .006), monounsaturated fatty acids (β = 0.29, SE = 0.13, P = .03), polyunsaturated fatty acids (β = 0.28, SE = 0.09, P = .001), dietary fiber (β = 0.23, SE = 0.09, P = .012), and folate (β = 10.2, SE = 2.9, P = .005) consumption, but not saturated fatty acid (β = 0.16, SE = 0.11, P = .13) or isoflavone (β = 0.64, SE = 0.36, P = .072). Conclusion The present study suggested that higher work engagement is associated with a healthier pattern of dietary behaviors among workers. Improving work engagement may be a novel target for workplace health promotion.