Effect of COVID-19 on food security, hunger, and food crisis

Kakaei, Hojatollah; Nourmoradi, Heshmatollah; Bakhtiyari, Salar; Jalilian, Mohsen; Mirzaei, Amin

doi:10.1016/b978-0-323-91307-2.00005-5

Cited by 81 publications

(59 citation statements)

References 61 publications

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“…This may be due to the secondary effects of the COVID‐19 pandemic. Repeated lockdowns and restrictions may have hindered healthier eating, physical activity and weight loss (Bailey et al., 2021) as well as caused loss of income for patients or family members influencing poor dietary choices (Kakaei et al., 2022). However, our findings that dietary intervention in the pre‐arthroplasty phase produces weight loss (and reduced WC) are consistent with previous studies (Gandler et al., 2016; Liljensøe et al., 2021).…”

Section: Discussionmentioning

confidence: 99%

Optimising body weight in people with obesity prior to knee or hip arthroplasty: A feasibility study utilising a dietitian‐led low inflammatory diet

Genel,

Pavlovic,

Gao

et al. 2024

Musculoskeletal Care

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BackgroundWeight loss is recommended for people with obesity prior to undergoing total knee or hip arthroplasty. This study aimed to determine the feasibility of implementing a dietitian‐led low‐inflammatory weight‐loss diet for people with obesity awaiting arthroplasty. Secondary aims were to report weight change, patient‐reported outcomes, diet compliance, surgery deferment and diet acceptability.MethodsEligible participants were enrolled across two sequential periods; Usual Care (UC) was recruited, followed by an intervention period with a dietitian‐led weight‐loss programme (DT). Assessments occurred at baseline, 6‐month and pre‐surgery (11–12 months from baseline). Predefined diet feasibility outcomes included: (i) recruitment rate ≥60%, (ii) ≥60% of DT group reporting ≥10% improved compliance with low‐inflammatory diet by pre‐surgery, (iii) all DT participants attending ≥60% of dietitian consultations, (iv) proportion of DT group losing ≥5% weight double that of UC by pre‐surgery.ResultsNinety‐seven people participated (UC, n = 47, DT, n = 50). Baseline variables were similar between groups. None of the diet feasibility criteria were fulfilled: 52% of eligible people consented; 57% of DT group improved diet compliance; 72% of DT Group attended ≥60% of dietitian appointments; 31.4% of DT group lost ≥5% weight (compared to 20.6% of UC). Compared to UC group at pre‐surgery, DT group demonstrated modest weight loss (−1.7 kg (95%CI ‐3.5,0.2) versus −0.4 kg (−2.5,1.6)), and decreased waist circumference (−4.8 cm (−6.9,‐2.8) versus −2.2 cm (−5.2,0.7)). Three DT participants declined surgery due to improved symptoms.ConclusionUtilisation of a dietitian‐led low‐inflammatory weight‐loss diet was not feasible in this cohort. Suboptimal diet compliance likely explains the modest weight loss results.

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Section: Discussionmentioning

confidence: 99%

Optimising body weight in people with obesity prior to knee or hip arthroplasty: A feasibility study utilising a dietitian‐led low inflammatory diet

Genel,

Pavlovic,

Gao

et al. 2024

Musculoskeletal Care

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“…Thus, it is imperative to establish robust mechanisms for monitoring the food insecurity status of households during shock events, paying particular attention to older individuals and households that rely on informal employment. A study conducted in Mexico during the COVID-19 pandemic recommended monitoring for food insecurity in the general population, including critical vulnerable groups such as those with low- and middle-SES [2, 24, 25]. However, it is crucial to acknowledge the limitation of using the SES scale, which may not capture changes in economic circumstances resulting from the pandemic and would instead reflect only pre-pandemic SES.…”

Section: Discussionmentioning

confidence: 99%

Understanding Food Insecurity in Kinshasa During the COVID-19 Pandemic

Akilimali,

Kazenza,

Kabasubabo

et al. 2024

Preprint

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Introduction: Food insecurity is a vital issue, especially in places like Kinshasa. Additionally, food insecurity has been worsened by the COVID-19 pandemic, particularly in low and middle income countries. Thus, this study examined food insecurity in Kinshasa after the peak of the pandemic to understand food insecurity in post pandemic recovery efforts and the possible implications for public health policies for future pandemics similar to COVID 19. Methods: This study was conducted in Kinshasa with a representative sample of 2,160 households selected from 36 enumeration areas. We interviewed participants from different areas and used a questionnaire to ask them about their food situation. Interviews were conducted with the head of each household or their designated representative by 150 master students using tablets powered by the SurveyCTO application. Household food security status was evaluated through the Household Food Insecurity Access Scale. A logistic regression model was developed to assess household risk factors associated with food insecurity. Results: Most people we talked to were over 40 years old, and many lived in households with fewer than six people. About a third of the households were overcrowded. Factors associated with food insecurity included being a household head aged over 50 years, insufficient living space, lower socioeconomic status, and residing in slum areas. In 2022, 12,627,424 individuals faced food insecurity in Kinshasa, including 8,829,820 individuals who experienced severe food insecurity. Conclusion: Living conditions play a significant role in food insecurity. Governments need to do more to help people, especially those living in crowded areas. To combat economic restrictions that lead to food insecurity during crises, policymakers and implementing partners should enhance food assistance programs, such as cash transfers and food supply initiatives, focusing on overcrowded households and the informal job sector.

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“…Additionally, access to food increased for some, but worsened for others. The response to COVID-19 was uneven across US regions and local neighborhoods, which may have contributed to these differences[ 47 , 48 ] In addition, different people had different levels of comfort with going to grocery stores, online ordering, etc., which could also have contributed to disparities in efficacy. Not all people take advantage of eligibility for food assistance programs, which could further compound these disparities.…”

Section: Discussionmentioning

confidence: 99%