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Perfecionismo e Mindfulness nas perturbações da alimentação e da ingestão em estudantes universitários
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Abstract(s)
A prevalência das Perturbações da Alimentação e da Ingestão (PAI) tem aumentado cada vez mais, sobretudo entre os estudantes universitários, devido a fatores, como pressão social, mudança de papéis, situação económica, entre outros, que intensifica a necessidade de alcançar a perfeição. O perfecionismo tem sido ressaltado na literatura como um fator de desenvolvimento e manutenção desta perturbação. Assim, é fulcral a exploração de fatores protetores, como o mindfulness que parece ter um papel importante na prevenção e redução de comportamentos alimentares disfuncionais, bem como na redução dos níveis de perfecionismo. Apesar do aumento de literatura acerca desta temática, a investigação no meio académico português é escassa. O presente estudo analisou o contributo do perfecionismo e mindfulness nas atitudes e comportamentos relacionados com as PAI. Para tal, participaram no estudo 285 estudantes da Universidade do Algarve que responderam a um questionário sociodemográfico, EAT-40, MPS-H e FFMQ. A análise correlacional demonstrou uma relação significativa e negativa entre as escalas totais do EAT e do MPS-H, não apresentando associação significativa com as escalas totais do EAT com o FFMQ. Verificou-se que indivíduos com IMC superior a 18.5 manifestaram maior preocupação com a dieta, enquanto sujeitos com IMC inferior a 18.5 revelaram mais pressão social para comer. A relação entre o perfecionismo e os comportamentos relacionados com as PAI foi parcialmente mediada pelas facetas Não Julgar e Observar. Este estudo contribuiu para a compreensão da interação entre as PAI, perfecionismo e mindfulness, oferecendo uma base para futuras investigações na área do comportamento alimentar.
The prevalence of Eating Disorders (ED) has been increasing particularly among university students, due to factors such as social pressure, changes of roles, economic circumstances, and other factors that intensify the need to achieve perfection. Perfectionism has been highlighted in the literature as a contributing factor to the development and maintenance of these disorders. Therefore, it is crucial exploring protective factors, such as mindfulness, which appears to play a significant role in preventing and reducing dysfunctional eating behaviours, as well as reducing levels of perfectionism. Despite the growing body of literature on this topic, research in the Portuguese academic context is scarce. The present study analysed the contribution of perfectionism and mindfulness to attitudes and behaviours related to ED. A total of 285 students from the University of Algarve participated in the study, completing a sociodemographic questionnaire, EAT-40, MPS-H and FFMQ. The correlational analysis demonstrated a significant and negative relationship between the total scales of the EAT and the MPS-H, with no significant association between the total scales of the EAT and the FFMQ. It was found that individuals with a BMI greater than 18.5 expressed more concern about diet, while individuals with a BMI less than 18.5 revealed more social pressure to eat. The relationship between perfectionism and behaviours related to EDs was partially mediated by the Non-Judging and Observing facets. This study contributed to the understanding of the interaction between ED, perfectionism and mindfulness, offering a basis for future investigations in the area of eating behaviours.
The prevalence of Eating Disorders (ED) has been increasing particularly among university students, due to factors such as social pressure, changes of roles, economic circumstances, and other factors that intensify the need to achieve perfection. Perfectionism has been highlighted in the literature as a contributing factor to the development and maintenance of these disorders. Therefore, it is crucial exploring protective factors, such as mindfulness, which appears to play a significant role in preventing and reducing dysfunctional eating behaviours, as well as reducing levels of perfectionism. Despite the growing body of literature on this topic, research in the Portuguese academic context is scarce. The present study analysed the contribution of perfectionism and mindfulness to attitudes and behaviours related to ED. A total of 285 students from the University of Algarve participated in the study, completing a sociodemographic questionnaire, EAT-40, MPS-H and FFMQ. The correlational analysis demonstrated a significant and negative relationship between the total scales of the EAT and the MPS-H, with no significant association between the total scales of the EAT and the FFMQ. It was found that individuals with a BMI greater than 18.5 expressed more concern about diet, while individuals with a BMI less than 18.5 revealed more social pressure to eat. The relationship between perfectionism and behaviours related to EDs was partially mediated by the Non-Judging and Observing facets. This study contributed to the understanding of the interaction between ED, perfectionism and mindfulness, offering a basis for future investigations in the area of eating behaviours.
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Keywords
Estudantes Universitários Mindfulness Modelo Transdiagnóstico Cognitivo-Comportamental das PAI Perfecionismo Perturbações da Alimentação e da Ingestão