Factors Associated With Dietary Quality During Initial and Later Stages of the COVID-19 Pandemic in Mexico.
Factors Associated With Dietary Quality During Initial and Later Stages of the COVID-19 Pandemic in Mexico.
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DOI：
10.3389/fnut.2021.758661
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发表时间：
2021
影响因子：
5
通讯作者：
Bonvecchio A
中科院分区：
文献类型：
--
作者：
Batis C;Irizarry L;Castellanos-Gutiérrez A;Aburto TC;Rodríguez-Ramírez S;Stern D;Mejía C;Bonvecchio A
背景：新冠肺炎大流行扰乱了全球经济，改变了人们的生活方式。我们研究的目的是确定在大流行初期和后期阶段墨西哥成年人中与饮食质量及其频率相关的因素。方法：在2020年6月至7月（n = 3131）和2020年11月至12月（n = 1703，包括第一轮的非参与者）进行了两次在线调查。饮食质量评分是用一个简短的工具来衡量几种健康/不健康食品的消费。使用线性回归模型确定流行病相关因素与饮食质量评分之间的关系，并根据社会人口统计学特征进行调整。第二轮被加权代表第一轮。结果：在第1轮和第2轮期间，只有约12%的样本认为他们的健康食品摄入量相对于大流行前有所减少；~20%的人认为他们摄入的不健康食品增加了。饮食质量在第一轮和第二轮之间保持相似。以下因素与饮食质量呈负相关：吃离家准备的食物；每周外出工作≥4次；减少准备食物的时间；对健康饮食的兴趣降低；因焦虑、抑郁或无聊而吃得更多；食品不安全;囤积垃圾食品。使用店内和送货上门的混合方式购买食品与饮食质量呈正相关。除了由于焦虑而吃得更多（47%的参与者报告），所有这些因素在第一轮中都被少数参与者报告了（≤15%）。在第二轮中，报告吃离家准备的食物的参与者频率增加，每周外出工作≥4次，准备食物的时间更少，对健康饮食更感兴趣，并且由于焦虑，抑郁或无聊或储存垃圾食品而吃得更多的参与者减少。结论：大多数参与者认为，在大流行的初期和后期阶段，他们的饮食摄入量都有所改善。这可能与饮食质量较高的因素有关，比如不出去工作、吃自制食物和网上购物。
Background: The COVID-19 pandemic disrupted the global economy and modified lifestyles. The aim of our study was to identify factors associated with dietary quality, and their frequency, in Mexican adults at the initial and later stages of the pandemic. Methods: Two online surveys were conducted between June and July 2020 (n = 3,131) and between November and December 2020 (n = 1,703 including non-participants from 1st round). A diet quality score was estimated using a short instrument to measure the consumption of several healthy/unhealthy food items. Linear regression models were used to identify the association between pandemic related factors and the diet quality score, adjusted by sociodemographic characteristics. The 2nd round was weighted to represent the 1st round. Results: During the 1st and 2nd rounds only ~12% of the sample perceived that their intake of healthy food decreased, relative to before the pandemic; ~20% perceived that their intake of unhealthy foods increased. Diet quality remained similar between the 1st and 2nd round. The following factors were negatively associated with diet quality: Eating food prepared away-from-home; going out to work ≥4 times/week; decreased time for food preparation; decreased interest in eating healthy; eating more due to anxiety, depression, or boredom; food insecurity; and stockpiling junk food. Purchasing food using a mixed modality of both in-store and home delivery was positively associated with diet quality. With the exception of eating more due to anxiety (reported by 47% of participants), all these factors were reported by a minority of participants during the first round (≤15%). During the 2nd round, there was an increase in the frequency of participants who reported eating food prepared away-from-home, going out to work ≥4 times/week, having less time to prepare food, being more interested in eating healthfully, and a decrease in participants eating more due to anxiety, depression or boredom, or stockpiling junk food. Conclusions: Most participants perceived that their dietary intake improved during both initial and later stages of the pandemic. This might be related to factors associated with higher dietary quality, such as not going out to work, eating homemade food, and online grocery shopping.
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影响因子：
5.9
作者：
Cheikh Ismail L;Osaili TM;Mohamad MN;Al Marzouqi A;Jarrar AH;Abu Jamous DO;Magriplis E;Ali HI;Al Sabbah H;Hasan H;AlMarzooqi LMR;Stojanovska L;Hashim M;Shaker Obaid RR;Saleh ST;Al Dhaheri AS
通讯作者：
Al Dhaheri AS
探索摩洛哥的19009年大流行期间的家庭食品动态。
影响因子：
5
作者：
El Bilali H;Ben Hassen T;Baya Chatti C;Abouabdillah A;Alaoui SB
通讯作者：
Alaoui SB
影响因子：
7.1
作者：
Deschasaux-Tanguy, Melanie;Druesne-Pecollo, Nathalie;Touvier, Mathilde
通讯作者：
Touvier, Mathilde
影响因子：
5.4
作者：
Hernán, MA;Hernández-Díaz, S;Robins, JM
通讯作者：
Robins, JM
影响因子：
4.2
作者：
Batis, Carolina;Rodriguez-Ramirez, Sonia;Rivera, Juan A.
通讯作者：
Rivera, Juan A.