Associations between food agency and dinner cooking frequency, fast-food frequency and diet quality among US adults.

OBJECTIVE

To examine how food agency is associated with frequency of cooking dinner at home, frequency of consuming fast food and diet quality among adults in the USA.

DESIGN

Analysis of cross-sectional survey and dietary intake data. The survey measured food agency, dinner cooking frequency, fast-food frequency, dietary intake (Prime Diet Quality Score-30 Day (PDQS-30D)) and sociodemographic characteristics. Multivariable Poisson and linear regression models adjusted for sociodemographic characteristics were used to estimate the association between food agency and dinner cooking frequency, fast-food frequency and diet quality.

SETTING

A national, web-based survey in the USA fielded in November 2023.

PARTICIPANTS

Adults aged >18 years living in the USA (n 4453).

RESULTS

Compared with the lowest quartile of food agency, the highest quartile was associated with greater dinner cooking frequency (incidence rate ratio (IRR) = 1·27, P < 0·001), lower fast-food frequency (IRR = 0·74, P < 0·001) and higher diet quality (β = 6·28, P < 0·001). Higher self-efficacy, more positive attitudes and fewer structural barriers to cooking were associated with greater dinner cooking frequency, lower fast-food frequency and higher diet quality (P < 0·001 for all). Overall, comparing the highest to lowest quartile of food agency, predicted values were significantly higher for diet quality (Q4: 57·2, Q1: 50·8, P < 0·001) and dinner cooking frequency (Q4: 5·37, Q1: 4·09, P < 0·001) and lower for fast-food frequency (Q4: 4·74, Q1: 6·83, P < 0·001).

CONCLUSIONS

Food agency is associated with higher dinner cooking frequency, lower fast-food consumption and higher diet quality. Utilising a food agency framework in policies and interventions may be useful to promote greater home cooking and healthier dietary behaviours.