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A systematic review of psychosocial explanations for the relationship between socioeconomic status and Body Mass Index

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Classen_2018_Appetite_psychosocial_AAM.pdf (4.591Mb)
Date
12/09/2018
Author
Claassen, Maria Almudena
Klein, Olivier
Bratanova, Boyka
Claes, Nele
Corneille, Olivier
Keywords
Socioeconomic status
Obesity
BMI body mass index
Psychosocial
Systematic review
H Social Sciences (General)
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Abstract
A negative association between socioeconomic status (SES) and levels of overweight/obesity is consistently found in high- and middle-income countries. Yet, there is little conclusive evidence about the mechanisms driving this association. In this systematic review, we discuss and compare the results of 22 studies that examine the role of psychosocial mediators in the association between lower SES and BMI in diverse population samples. These include factors related to resources and constraints in one’s external neighborhood, social resources, and psychological factors such as stress. The findings support theoretical models indicating that SES influences BMI partially through environmental and psychological factors. Importantly, SES remains a significant determinant of weight status, indicating the importance of also addressing structural antecedents in order to improve health among low-SES people. We thoroughly discuss the quality and limitations of current study designs and mediation testing and provide recommendations for future research.
Citation
Claassen , M A , Klein , O , Bratanova , B , Claes , N & Corneille , O 2018 , ' A systematic review of psychosocial explanations for the relationship between socioeconomic status and Body Mass Index ' , Appetite , vol. In press . https://doi.org/10.1016/j.appet.2018.07.017
Publication
Appetite
Status
Peer reviewed
DOI
https://doi.org/10.1016/j.appet.2018.07.017
ISSN
0195-6663
Type
Journal item
Rights
© 2018 Elsevier Ltd. This work has been made available online in accordance with the publisher’s policies. This is the author created, accepted version manuscript following peer review and may differ slightly from the final published version. The final published version of this work is available at: https://doi.org/10.1016/j.appet.2018.07.017
Description
This work was supported by a grant of the Walloon Region (Belgium, FOOD4GUT, project #1318148).
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  • University of St Andrews Research
URL
https://www.sciencedirect.com/science/article/pii/S0195666318303519?dgcid=raven_sd_search_email#mmc1
URI
http://hdl.handle.net/10023/18466

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