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<p>Emotions significantly influence dietary behaviours, yet this association is not well understood in non-Western settings. We explored how emotional arousal (high vs. low) and valence (positive vs. negative) were associated with dietary behaviours among 801 individuals living with chronic physical health conditions in Ghana. Participants (52.8% male; mean age = 46.61, SD = 16.21) reported on their emotional states and dietary habits. Using structural equation modelling, a five-factor model of emotions was validated: <i>activating and mood-enhancing</i>, <i>reactive anger and irritability</i>, <i>physiological distress, negative self-conscious</i> and <i>depressive disengagement</i>. High-arousal emotions, whether positive (e.g., activating and mood-enhancing states like feeling happy) or negative (e.g., reactive anger and irritability states such as feeling angry, or physiological distress such as feeling jittery), were both positively associated with healthy and unhealthy dietary choices. In contrast, low-arousal emotions showed more nuanced effects. Depressive disengagement (e.g., feeling worn-out or discouraged) was positively associated with healthier food choices, while negative self-conscious emotions (e.g., feeling confused or helpless) showed no significant associations with dietary behaviours. Findings suggest that emotional arousal, more than emotion valence, influences dietary behaviour in this Ghanaian population, highlighting the need for culturally sensitive, emotion-focused strategies in nutritional counselling for chronic care.</p>

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Exploratory study on the role of emotions in influencing dietary behaviour among patients with chronic physical health conditions in Ghana

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年10月1日

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  • Francis Agyei,
  • Faith Agboso,
  • Phyllis Addo,
  • Senam Klomega,
  • Pious Affum,
  • Mary Opare,
  • Patricia Asante Yeboah,
  • Anacetus Banakoma,
  • Gifty Oduro,
  • Josephine Kondi,
  • Samuel Bikansani Kando,
  • Perfect Aseye Yabani

摘要

Emotions significantly influence dietary behaviours, yet this association is not well understood in non-Western settings. We explored how emotional arousal (high vs. low) and valence (positive vs. negative) were associated with dietary behaviours among 801 individuals living with chronic physical health conditions in Ghana. Participants (52.8% male; mean age = 46.61, SD = 16.21) reported on their emotional states and dietary habits. Using structural equation modelling, a five-factor model of emotions was validated: activating and mood-enhancing, reactive anger and irritability, physiological distress, negative self-conscious and depressive disengagement. High-arousal emotions, whether positive (e.g., activating and mood-enhancing states like feeling happy) or negative (e.g., reactive anger and irritability states such as feeling angry, or physiological distress such as feeling jittery), were both positively associated with healthy and unhealthy dietary choices. In contrast, low-arousal emotions showed more nuanced effects. Depressive disengagement (e.g., feeling worn-out or discouraged) was positively associated with healthier food choices, while negative self-conscious emotions (e.g., feeling confused or helpless) showed no significant associations with dietary behaviours. Findings suggest that emotional arousal, more than emotion valence, influences dietary behaviour in this Ghanaian population, highlighting the need for culturally sensitive, emotion-focused strategies in nutritional counselling for chronic care.