Recent research suggests that eating disorders exist across genders, races and ethnicities (e.g., Smolak & Striegel-Moore, 2001; Striegel-Moore & Smolak, 2000; Talleyrand, 2002, 2006; Taylor, Caldwell, Baser, Faison, & Jackson, 2007; Thompson, 1994, 1996), but most findings and frameworks within the eating disorders literature are based on research with White women who engage in restrictive eating patterns. Given the rapid rise in rates of obesity and related illnesses in the United States — particularly among Black American women (e.g., Hedley et al., 2004), an understanding of overeating that accounts for race-related factors is needed. By exploring the relationship between perceived racism, racial socialization, perceived stress, and overeating patterns among Black American women, the current study sought to develop a model of disordered eating that accounts for the unique contextual, emotional, and behavioral factors in the lives of Black American women. Using a sample of Black American women (N = 201), the results of the data analysis revealed that perceived racism was related to overeating by way of perceived stress. This finding supports theories that race–related factors underlie the development of eating disorder symptoms (e.g., Harris & Kuba, 1997) and that perceived racism may be a significant etiological factor in the development of eating disturbances among Black American women (Mastria, 2002; Root, 1990; Smolak & Striegel-Moore, 2001; Thompson, 1994, 1996; Talleyrand, 2006). This finding also adds to the larger body of literature, which links perceived racism to a range of negative psychological, behavioral, and physical outcomes (e.g., Mays et al., 2007). Racial socialization was not found to have a significant moderating effect in the relationship between perceived racism and overeating, but was unexpectedly found to be related to disinhibition around food. Although the explanation for this finding is unclear, it is consistent with some evidence that that identification with Black American culture may promote greater levels of comfort regarding food (Talleyrand, 2006; Villarosa, 1994).