Food Insecurity and Less Frequent Cooking Dinner at Home Are Associated with Lower Diet Quality in a National Sample of Low-Income Adults in the United States during the Initial Months of the Coronavirus Disease 2019 Pandemic.
Food Insecurity and Less Frequent Cooking Dinner at Home Are Associated with Lower Diet Quality in a National Sample of Low-Income Adults in the United States during the Initial Months of the Coronavirus Disease 2019 Pandemic.
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DOI：
10.1016/j.jand.2022.05.009
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发表时间：
2022-10
影响因子：
4.8
通讯作者：
Leung, Cindy W.
中科院分区：
文献类型：
--
作者：
Wolfson, Julia A.;Posluszny, Hannah;Kronsteiner-Gicevic, Selma;Willett, Walter;Leung, Cindy W.
在美国，食品不安全是一个严重的公共卫生问题，与不良的饮食质量有关。更频繁地做饭与更好的饮食质量有关。这项研究旨在研究在2019年冠状病毒大流行的最初几个月里，粮食不安全和晚餐烹饪频率与饮食质量之间的关系。这项横断面研究分析了一项全国性网络调查（2020年6月23日至7月1日）的数据。参与者是美国1739名低收入（低于联邦贫困水平的250%）成年人。结果是饮食质量，由主要饮食质量评分（PDQS-30D）衡量。PDQS-30D是一种基于食物频率问卷的22组分饮食质量指数。食品安全状况（高、边际、低或极低）和烹饪晚餐的频率（7、5至6、3至4或0至2次/周）与年龄、性别和性别的PDQS-30D评分（可能范围= 0至126）的关系进行评估，并采用完全调整的线性回归模型。使用后估计余量预测食品安全状况和晚餐烹饪频率的平均PDQS-30D评分。对食品安全状况与做饭频率之间的交互作用进行了检验。总体而言，平均PDQS-30D评分为51.9±11分（可能范围= 0至126）。食物不安全（低/极低）的发生率为43%，37%的样本每周煮7次，15%的样本每周煮0至2次。较低的食品安全性和较少的做饭频率都与较低的饮食质量有关。与食品安全水平较高的国家相比，食品安全水平极低的国家的PDQS-30D评分低3.2分（95% CI -4.6至-1.8）。每周做饭0至2次与每周做饭7次相比，PDQS-30D评分低4.4分（95% CI -6.0至-2.8）。食物不安全与饮食质量之间的关系并没有因为烹饪晚餐的频率而有所不同。在2019年冠状病毒大流行的最初几个月里，低收入美国人的食物不安全和不经常在家做饭都与饮食质量较低有关。需要进行更多的研究，以确定和解决低收入家庭获得、负担得起和准备足够的营养食品以实现健康饮食的能力方面的障碍。
Food insecurity is a critical public health problem in the United States that has been associated with poor diet quality. Cooking dinner more frequently is associated with better diet quality. This study aimed to examine how food insecurity and dinner cooking frequency are associated with diet quality during the initial months of the coronavirus disease 2019 pandemic. This cross-sectional study analyzed data from a national web-based survey (June 23 to July 1, 2020). Participants were 1,739 low-income (<250% of the federal poverty level) adults in the United States. The outcome was diet quality, measured by the Prime Diet Quality Score (PDQS-30D). The PDQS-30D is a food frequency questionnaire-based, 22-component diet quality index. Food security status (high, marginal, low, or very low) and frequency of cooking dinner (7, 5 to 6, 3 to 4, or 0 to 2 times/week) were evaluated in relation to PDQS-30D scores (possible range = zero to 126) in age- and sex and gender-, and fully adjusted linear regression models. Postestimation margins were used to predict mean PDQS-30D score by food security status and dinner cooking frequency. The interaction between food security status and frequency of cooking dinner was also tested. Overall, the mean PDQS-30D score was 51.9 ± 11 points (possible range = zero to 126). The prevalence of food insecurity (low/very low) was 43%, 37% of the sample cooked 7 times/week and 15% cooked 0 to 2 times/week. Lower food security and less frequent cooking dinner were both associated with lower diet quality. Very low food security was associated with a 3.2-point lower PDQS-30D score (95% CI –4.6 to –1.8) compared with those with high food security. Cooking dinner 0 to 2 times/week was associated with a 4.4-point lower PDQS-30D score (95% CI –6.0 to –2.8) compared with cooking 7 times/week. The relationship between food insecurity and diet quality did not differ based on cooking dinner frequency. During the initial months of the coronavirus disease 2019 pandemic food insecurity and less frequently cooking dinner at home were both associated with lower diet quality among low-income Americans. More research is needed to identify and address barriers to low-income households’ ability to access, afford and prepare enough nutritious food for a healthy diet.
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影响因子：
7.1
作者：
Fung, Teresa T.;Isanaka, Sheila;Willett, Walter C.
通讯作者：
Willett, Walter C.
影响因子：
2.6
作者：
Kaiser, Lucia;Chaidez, Virginia;Ginsburg, David C.
通讯作者：
Ginsburg, David C.
DOI：
10.1016/j.jand.2021.06.001
发表时间：
2021-11-01
影响因子：
4.8
作者：
Jia, Jenny;Fung, Vicki;Thorndike, Anne N.
通讯作者：
Thorndike, Anne N.
影响因子：
16.2
作者：
Berkowitz, Seth A.;Gao, Xiang;Tucker, Katherine L.
通讯作者：
Tucker, Katherine L.
影响因子：
3.4
作者：
Berkowitz, Seth A.;Basu, Sanjay;Seligman, Hilary K.
通讯作者：
Seligman, Hilary K.