Cambios en los hábitos alimentarios durante el periodo de confinamiento por la pandemia COVID-19 en España.
- Carmen Pérez-Rodrigo
- Marta Gianzo Citores
- Gotzone Hervás Bárbara
- Fátima Ruiz Litago
- Luis Casis Saenz
- Javier Aranceta Bartrina
- Maria Victoria Arija Val
- Ana M. López-Sobaler
- Emilio Martínez de Victoria Muñoz
- Rosa María Ortega Anta
- Teresa Partearroyo Cediel
- Joan Quiles i Izquierdo
- Lourdes Ribas Barba
- Amelia Rodríguez Martín
- Gemma Salvador Castell
- Josep Antoni Tur Marí
- Mercè Vidal Ibáñez
- Gregorio Varela Moreiras
- Lluis Serra-Majem
ISSN: 1135-3074
Any de publicació: 2020
Volum: 26
Número: 2
Tipus: Article
Altres publicacions en: Revista española de nutrición comunitaria = Spanish journal of community nutrition
Resum
Background: The lockout of borders, lockdown of the population and social isolation are key measures adopted in many countries to contain the COVID-19 pandemic. This study describes changes in eating habits and other lifestyles during confinement in a population group in Spain. Methods: A cross-sectional, observational study was conducted on a convenience sample of people aged 18 yr. and over, recruited online between April 21 and May 8, 2020 (weeks 6-8 of lockdown) in Spain (n = 1036). The protocol considered sociodemographic data, characteristics of confinement, usual food consumption and physical activity, and changes during confinement. Results: Most frequently reported changes in dietary habits are increased consumption of fruit (27%), eggs (25.4%), legumes (22.5%), vegetables (21%) and fish (20%) and reduced consumption of processed meats (35.5%), lamb or rabbit (32%), pizza (32.6%), distilled alcoholic beverages (44.2%), sugary drinks (32.8%) or chocolate (25.8%). Some differences were observed depending on age and adequacy of the usual diet. Some 14.1% who do not usually cook do so during this period; 15% do not do physical exercise, 24.6% sit more than 9 hours a day and 30.7% of smokers (14.7%) report increased tobacco use. 37% reported not sleeping well. Conclusions: Participants in this study report dietary changes during lockdown in Spain with a trend towards greater consumption of healthier foods, less consumption of foods of poor nutritional interest and an increase in the practice of cooking at home.