Browsing by Author "Acosta Carrillo, Isabella"
Now showing 1 - 1 of 1
Results Per Page
Sort Options
Item Impacto del estrés percibido en la elección de alimentos reconfortantes en adultos: una revisión exploratoria(Universidad Santiago de Cali, 2025) Muñoz Jiménez, Camilo Andrés; Guzmán Molano, Jorge Andrés; Acosta Carrillo, Isabella; Mora Jiménez, Abraham (Director)The objective of this scoping review was to analyze recent scientific evidence on the impact of perceived stress on comfort food choices in young adults, understanding it from a neurobiological, psychosocial, and contextual perspective. This population is particularly vulnerable due to academic, social, and economic pressures, which increase their susceptibility to dysfunctional habits. Methodology: An scoping review of the literature was conducted in specialized databases such as Scopus, Springer, and Web of Science. Eligibility criteria were applied, including scientific articles published between 2014 and 2024, in English or Spanish, that address perceived stress and its link to food choices in young adults. The combination of descriptors allowed for the final selection of 25 articles after applying thematic relevance filters. Results: Evidence suggests that perceived stress increases the likelihood of choosing foods high in fat, sugar, and calories. This behavior is mediated by neurobiological variables such as HPA axis reactivity and serotonergic sensitivity, as well as psychosocial factors such as gender, socioeconomic status, self-image, and self-efficacy. Although most studies point to a direct relationship between stress and hedonic consumption, some studies have also failed to demonstrate such an association, which is attributed to methodological limitations or moderating variables such as serum leptin or food identity. Discussion: The review confirms the relationship between perceived stress and comfort food intake, although this relationship is influenced by various individual and contextual factors. Gaps in the current literature are identified, including the lack of standardization of the concept of "comfort foods," the limited use of simultaneous biomarkers, and the need for longitudinal studies.