Autocompaixão e fatores associados ao risco para transtornos alimentares: um estudo comparativo entre estudantes e profissionais de nutrição

Abstract

Eating behavior involves multiple and complex actions, since the act of eating involves conditions beyond physical needs, being also influenced by emotional, cognitive, and social factors. Within this broad context of eating behavior and its current changes, nutrition students and professionals appear as groups susceptible to developing eating disorder risk or the disorder itself, given social pressure, stress, anxiety, and depression. In this scenario, self-compassion seems to be associated with positive mental health outcomes, acting as a protective factor against disordered eating behaviors. Objective: To compare the risk of eating disorders between nutrition students and professionals and to evaluate the determinants related to nutrional status, mental health, and self-compassion. Methodology: A cross-sectional study was conducted between March and June 2024, using a self-administered online questionnaire containing sociodemographic data, the Eating Attitudes Test (EAT-26), the Depression, Anxiety and Stress Scale (DASS-21), and the Self-Compassion Scale (SCS). Results: A total of 419 women participated, including 253 nutrition students and 166 nutrition professionals. A higher prevalence of overweight and obesity was found among professionals compared to students, while the latter showed a higher percentage of underweight. The mean total EAT-26 scores suggested that both students and professionals had a low prevalence of developing eating disorders (EAT-26 total < 20). However, approximately one-third of the sample showed a high risk for these disorders. Students presented significantly higher total EAT-26 scores compared to professionals. For both groups, an increase in body mass index (BMI) was significantly associated with a higher risk of eating disorders (EAT-26 > 20). Among students, a higher risk was also associated with increased anxiety. Among nutrition professionals, higher levels of isolation and self-kindness were associated with a lower risk of eating disorders. Interestingly, higher scores in the common humanity subscale were associated with greater risk. Conclusion: Nutrition students and professionals show a low prevalence of eating disorders; however, one-third of the sample presents an elevated risk. Higher levels of anxiety were a significant predictor of risk among students. Among professionals, self-kindness and isolation acted as protective factors, while higher scores on the common humanity subscale indicated increased risk. Overall, self-compassion may represent a relevant preventive strategy with positive impacts on psychological and behavioral aspects related to professional training, mental health, and quality of life.