Screening of eating disorders and its related factors among Syrian undergraduates: a cross-sectional study

Author:

Alchallah Mhd Obai,Alolabi Homam,Safiah Mhd Homam,Ataya Sham,Alashabi Khaled Kalalib,Haffar Massa,Alistwani Dima,Alolabi Hani,Saeid Dana,Mohsen Fatema

Abstract

Abstract Background Eating disorders (EDs) are a complex group of disorders that affect mental and physical health and pose a challenge for medical professionals to diagnose. This study aims to screen for eating disorders among Syrian university undergraduates. Methods and materials A cross-sectional study was conducted among Syrian university students using a self-administered questionnaire. The questionnaire consisted of three sections: socio-demographic characteristics, dietary habits and barriers to healthy eating, and the Sick, Control, One, Fat, Food (SCOFF) score. The chi-square test was used to evaluate the factors related to eating disorders. Results Of 728 students, 45.3% were males and 54.7% females. The majority of participants studied medicine 32.3%, followed by pharmacy 25.7% and dentistry 17.6%. Overweight and obese participants represented 21.4% and 6.8% respectively. Merely 36% of students reported adopting a healthy diet, a greater percentage of females 58.8% reported having snacks compared to males 48.5% (P = 0.006), a higher percentage of females 38.8% reported consuming fast food compared to males 26.6% (P < 0.001). Most of the students' eating habits worsened during exams 55.7%, females 60.6% markedly reported worse eating habits during exams compared to males 50% (P = 0.017). Lack of time 72.7%, not accessible 38.3%, and unenjoyable 31.6% were frequent barriers to healthy food. About 20.3% of students screened positive for probable eating disorders. Factors that elevate the likelihood of acquiring an ED encompass being female, having a lower or higher BMI, eating worse during exams, and psychological behaviors. Conclusions Probable EDs were prevalent among Syrian undergraduates. The addressed socio-demographic and psychological factors were significantly affecting students’ eating behaviors. These findings can be used to provide targeted lifestyle modification advice via health promotion programs for these specific groups.

Publisher

Springer Science and Business Media LLC

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