(P09-014-25) The Interplay Between Stress, Emotional Intelligence, Nutrition, and Disordered Eating Behaviors Among Young Adults

Objectives: Young adulthood, particularly the transition to university life, marks a crucial time of growth, with an increase in challenges related to stress management, emotional regulation, and dietary habits. These can contribute to the emergence of disordered eating patterns, establishing neurological pathways that significantly influence long-term health outcomes. This research seeks to explore the relationship among elements of emotional intelligence (EI), perceived stress, eating habits, and disordered eating behaviors.

Methods: A total of 1,386 participants aged 18 and older completed an anonymous questionnaire consisting of demographic items, the Eating Disorder Examination Questionnaire (EDE-Q), the Trait Emotional Intelligence Questionnaire (TEIQue), and the Food-Mood Questionnaire. Principal Component Analysis (PCA) and Pearson Correlation Coefficient analysis were performed using SPSS Version 28. The study compared correlational findings pertaining to diet quality and emotional intelligence among young adults.

Results: The findings reveal that individuals with higher emotional intelligence (EI), experience lower stress levels (p < 0.01), while difficulty regulating emotions is positively correlated with heightened stress (p < 0.01). Elevated stress levels were positively correlated with frequent fast food consumption, fewer servings of dark leafy green vegetables, overeating episodes, and difficulties concentrating due to body image concerns (p < 0.01). Motivational challenges, such as low life enjoyment and body dissatisfaction (p < 0.01), were associated with disordered eating patterns, including skipping breakfast and consuming fewer nutrient-dense foods (p < 0.01). Difficulty adapting to life circumstances positively correlated with prolonged fasting for weight control (p < 0.01), and the impairment of focus on daily tasks due to preoccupation with body shape and weight. (p < 0.01).

Conclusions: Among young adults, individuals with higher levels of motivation, adaptability, and EI reported healthier eating habits and exhibited lower susceptibility to stress-induced emotional challenges compared to their counterparts. Diet quality also proved to be a critical factor, as nutrient-poor diets were linked to an increased vulnerability to fluctuations in perceived stress and emotional intelligence.

Funding Sources: N/A