Stress factors and food purchase prioritization during the pandemic of coronavirus disease 2019.

Autor: Quezada-Acuña L; Escuela de Nutrición y Dietética. Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastián, Sede Los Leones, Providencia, Chile., Parra-Soto S; Departamento de Nutrición y Salud Pública, Factultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillan, Chile; School Cardiovascular and Metabolic Health, University of Glasgow, United Kingdom., Durán-Agüero S; Escuela de Nutrición y Dietética. Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastián, Sede Los Leones, Providencia, Chile., Morejón-Terán Y; Centro de Investigación en Salud Pública y Epidemiología Clínica (CISPEC), Facultad de Ciencias de la Salud Eugenio Espejo, Universidad UTE, Quito 170129, Ecuador., Pérez-Ocampo L; Universidad del Desarrollo, Santiago, Chile., Becerra-Granados LM; Pontificia Universidad Javieriana de Cali, Colombia., Ríos-Castillo I; Organización de las Naciones Unidas para la Alimentación y Agricultura (FAO), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Panamá, Ciudad de Panamá, Panama., Prada-Gómez G; Docente jubilada de la Universidad Industrial de Santander, Colombia., Ramos de Ixtacuy M; Nutricionista, Docente horario Universidad Rafael Landivar, Quetzaltenango, Guatemala., Fernández-Condori RC; Facultad de Nutrición y Alimentación, Universidad Femenina del Sagrado Corazón, UNIFE, Lima, Peru., Nessier MC; Instituto de Investigaciones de la Facultad de Ciencias de la Salud - Universidad Católica de Santa Fe, Argentina., Guerrero-Gómez A; Docente en Universidad Tecnológica de El Salvador, El Salvador., González L; Universidad Nacional de Asunción, Facultad de Ciencias Químicas, Dirección de Investigación, Departamento de Nutrición, San Lorenzo, Paraguay., Nava-González EJ; Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Monterrey, Nuevo León, Mexico., Moya-Osorio JL; Docente de la carrera de Nutrición y Dietética, departamento de Ciencias de la Salud, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago, Chile. Electronic address: joseluis.moya@uc.cl.
Jazyk: angličtina
Zdroj: Clinical nutrition ESPEN [Clin Nutr ESPEN] 2024 Jun; Vol. 61, pp. 145-150. Date of Electronic Publication: 2024 Mar 13.
DOI: 10.1016/j.clnesp.2024.03.001
Abstrakt: Background: The pandemic of coronavirus disease 2019 (COVID-19) pandemic confinement has an impact on stress levels, which causes changes in food purchase and consumption behaviors. The objective of this study is to associate food purchase prioritization with stress level during the COVID-19 pandemic confinement.
Methods: Multicenter, observational and cross-sectional study, an online questionnaire that included data on sociodemographic variables, stress factors and food purchase prioritization was disseminated through digital platforms and social networks.
Results: A number of 6357 participants were included, of whom 83.6% were female, 56.3% were from the middle socioeconomic level, 71.2% had completed higher education and 78.3% had a job. At greater stress levels it was observed a higher prioritization of canned foods (Odds ratio (OR): 1.91, 95% CI: 1.56; 2.34), sweets (OR: 1.58, 95% CI: 1.06; 2.34) and flours (OR: 1.45, 95% CI: 1.25; 1.68). While lower stress levels are associated with nuts (OR: 0.75, 95% CI: 0.66; 0.85), vegetables (OR: 0.82, 95% CI: 0.72; 0.94), and fruits (OR: 0.90, 95% CI: 0.80; 1.01), after adjusting for confounders.
Conclusions: There is an association between food purchase prioritization and stress level during the COVID-19 confinement. At greater stress levels, individuals purchase more food, both healthy and unhealthy. The later may have a negative impact on people's health, leading to or further aggravating malnutrition by excess and nutrition-related noncommunicable diseases.
Competing Interests: Declaration of competing interest Authors declare no conflicts of interests.
(Copyright © 2024 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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