Changes in Dietary Behaviours during the COVID-19 Outbreak Confinement in the Spanish COVIDiet Study

Abstract

The aim of this study was to evaluate whether dietary behaviours of the Spanish adult population were changed during the COVID-19 outbreak confinement. For that purpose, an online questionnaire, based on 44 items including socio-demographic data, Mediterranean diet (MedDiet) Adherence Screener (MEDAS) as a reference of a healthy diet, processed foods intake, changes in their usual food choices and weight gain was distributed using social media and snowball sampling. A total of 7514 participants (37% aged below 35 years, 70.6% female, 77.9% university-level education or higher) from all the Spanish territory completed the questionnaire. Results outlined healthier dietary behaviours during the confinement when compared to previous habits. Overall, the MEDAS score (ranging from 0 to 14, whereby higher a scoring reflects greater adherence to the MedDiet) increased significantly from 6.53 ± 2 to 7.34 ± 1.93 during the confinement. Multivariate logistic regression models, adjusted for age, gender, region and other variables, showed a statistically significant higher likelihood of changing the adherence to the MedDiet (towards an increase in adherence) in those persons who decreased the intake of fried foods, snacks, fast foods, red meat, pastries or sweet beverages, but increased MedDiet-related foods such as olive oil, vegetables, fruits or legumes during the confinement. COVID-19 confinement in Spain has led to the adoption of healthier dietary habits/behaviours in the studied population, as reflected by a higher adherence to the MedDiet. This improvement, if sustained in the long-term, could have a positive impact on the prevention of chronic diseases and COVID-19-related complications.

Preliminary Trajectories in Dietary Behaviors during the COVID-19 Pandemic: A Public Health Call to Action to Face Obesity

“…In detail, 8% of the Indians and 13% [ 14 ] and 36.8% [ 22 ] of the Italians reduced their daily intake by 25–50%. Similarly, the two Spanish surveys reported a 57.3% decrease in the weekly frequency of consumption in the longitudinal observation by Rodríguez-Pérez et al [ 18 ], and a 27% decrease in the cross-sectional evaluation carried out by Romeo-Arroyo et al [ 15 ].…”

“…Changes in fat consumption were mainly assessed by recording the intake of dressing fats (olive oil, ghee, butter). It should be noted that although none of the cross-sectional studies reported this information, longitudinal observations showed a slight over-consumption, particularly referred to Indian [ 13 ] and Spanish populations [ 18 ]. In both these cases, the increased daily consumption as compared to the pre- COVID-19 era did not exceed 5%.…”

“…Again, a quarter of the 700 Chilean investigated by Reyes-Olavarría et al declared that they consumed red and white meat more than 3 times/week [ 20 ]. Conversely, the longitudinal Spanish observation registered a decrease of meat daily intake by almost 2% [ 18 ].…”

“…Particularly noteworthy is that confinement encouraged a significant increase in snack consumption apart from the main daily meals, and this finding was demonstrated in all studies published thus far, regardless of the age group surveyed. The number of people who consumed snacks more than 4 times a day increased by 23% in India [ 13 ], while 37.6% of Spaniards [ 18 ] and 30% of Chinese [ 17 ] increased their overall snacking frequency. Instead, the snapshot of Italians and Poles recorded increases in the frequency of consumption by about 60% [ 16 ] and 23% [ 22 ], respectively.…”

Digital Healthy Diet Literacy and Self-Perceived Eating Behavior Change during COVID-19 Pandemic among Undergraduate Nursing and Medical Students: A Rapid Online Survey

“…The unprecedented coronavirus disease (COVID-19) pandemic has created vast socioeconomic burdens [ 1 ], morbidity, and mortality [ 2 , 3 ]. The pandemic has also changed eating behaviors for the worse [ 4 , 5 , 6 , 7 ]. To deal with this challenge, the USA National Institute of Health Nutrition Research Task Force developed a 2020–2030 strategic plan to improve health and prevent or combat diseases and conditions that have been affected by food and nutrition [ 8 ].…”