Patient preference and adherence · 2026
Intuitive and Deliberative Dietary Decision-Making Preferences and Associated Factors in Cardiovascular Patients: A Cross-Sectional Study.
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Yang Meiyun, Ren Jiahui, Wang Yilei, Yan Qiong, Xiong Zhufeng
Аннотация
OBJECTIVE: This study investigated the current status of dietary decision-making preferences and associated factors in patients with cardiovascular disease, aiming to provide preliminary evidence for understanding dietary decision-making patterns in this population.
METHODS: A cross-sectional survey was conducted using convenience sampling among 219 patients with cardiovascular disease recruited from a tertiary hospital in Jiangxi Province between January and May 2026. Data were collected using the General Information Questionnaire, the Preference for Intuition and Deliberation in Eating Decision-Making Scale, the Intuitive Eating Scale-2, and the Brief Self-Control Scale. Descriptive analysis, independent samples t-tests, one-way ANOVA, Spearman correlation analysis, and hierarchical multiple regression analysis were performed for data analysis.
RESULTS: The mean score for intuitive preference was 3.82±0.85, while that for deliberative preference was 2.87±0.92, with intuitive preference being significantly higher than deliberative preference. Hierarchical multiple regression analysis revealed that self-control, intuitive eating, comorbidity, educational level, occupation, place of residence, living status, and gender were significantly associated with dietary decision-making preferences (P < 0.05).
CONCLUSION: Patients with cardiovascular disease exhibited stronger intuitive than deliberative dietary decision-making preferences. Multiple psychological and clinical factors were significantly associated with these preferences. These findings provide preliminary evidence for understanding dietary decision-making patterns in this population.
METHODS: A cross-sectional survey was conducted using convenience sampling among 219 patients with cardiovascular disease recruited from a tertiary hospital in Jiangxi Province between January and May 2026. Data were collected using the General Information Questionnaire, the Preference for Intuition and Deliberation in Eating Decision-Making Scale, the Intuitive Eating Scale-2, and the Brief Self-Control Scale. Descriptive analysis, independent samples t-tests, one-way ANOVA, Spearman correlation analysis, and hierarchical multiple regression analysis were performed for data analysis.
RESULTS: The mean score for intuitive preference was 3.82±0.85, while that for deliberative preference was 2.87±0.92, with intuitive preference being significantly higher than deliberative preference. Hierarchical multiple regression analysis revealed that self-control, intuitive eating, comorbidity, educational level, occupation, place of residence, living status, and gender were significantly associated with dietary decision-making preferences (P < 0.05).
CONCLUSION: Patients with cardiovascular disease exhibited stronger intuitive than deliberative dietary decision-making preferences. Multiple psychological and clinical factors were significantly associated with these preferences. These findings provide preliminary evidence for understanding dietary decision-making patterns in this population.