Factors Associated With Dietary Quality During Initial and Later Stages of the COVID-19 Pandemic in Mexico

Abstract

Background: The COVID-19 pandemic disrupted the global economy and modified lifestyles. The aim of our study was to identify factors associated with dietary quality, and their frequency, in Mexican adults at the initial and later stages of the pandemic.Methods: Two online surveys were conducted between June and July 2020 (n = 3,131) and between November and December 2020 (n = 1,703 including non-participants from 1st round). A diet quality score was estimated using a short instrument to measure the consumption of several healthy/unhealthy food items. Linear regression models were used to identify the association between pandemic related factors and the diet quality score, adjusted by sociodemographic characteristics. The 2nd round was weighted to represent the 1st round.Results: During the 1st and 2nd rounds only ~12% of the sample perceived that their intake of healthy food decreased, relative to before the pandemic; ~20% perceived that their intake of unhealthy foods increased. Diet quality remained similar between the 1st and 2nd round. The following factors were negatively associated with diet quality: Eating food prepared away-from-home; going out to work ≥4 times/week; decreased time for food preparation; decreased interest in eating healthy; eating more due to anxiety, depression, or boredom; food insecurity; and stockpiling junk food. Purchasing food using a mixed modality of both in-store and home delivery was positively associated with diet quality. With the exception of eating more due to anxiety (reported by 47% of participants), all these factors were reported by a minority of participants during the first round (≤15%). During the 2nd round, there was an increase in the frequency of participants who reported eating food prepared away-from-home, going out to work ≥4 times/week, having less time to prepare food, being more interested in eating healthfully, and a decrease in participants eating more due to anxiety, depression or boredom, or stockpiling junk food.Conclusions: Most participants perceived that their dietary intake improved during both initial and later stages of the pandemic. This might be related to factors associated with higher dietary quality, such as not going out to work, eating homemade food, and online grocery shopping.

Food Insecurity across the Life-Course and Cognitive Function among Older Mexican Adults

“…This may occur through elevation in cortisol associated with stress with subsequent effects on brain structures, including the hippocampus [ 43 ]. Food insecurity is also related to lower diet quality and nutrient intake [ 44 ], including in Mexican samples [ 45 , 46 ], as individuals may respond to limited food access by opting for foods that are cheaper, but not necessarily nutritious. High quality diets have been associated with better cognitive outcomes, including lower risk of Alzheimer’s Disease [ 47 ].…”

Assessment of Dietary and Lifestyle Responses After COVID-19 Vaccine Availability in Selected Arab Countries

“…Thus, it is speculated that working from home provided them with more time to prepare home-cooked meals. Similarly, Mexican adults perceived that their dietary habits improved during the pandemic due to working from home and eating homemade food ( 54 ). Moreover, a cohort study concluded that eating home-cooked meals was associated with older age, higher socioeconomic status, and not working overtime ( 55 ).…”

Evolution of the Online Grocery Shopping Experience during the COVID-19 Pandemic: Empiric Study from Portugal

“…The results showed that the sociodemographic characteristics influenced food and beverage consumption behavior during the pandemic [64,65]. In terms of gender, since, in our study, zero are male and one is female, being male positively influences the online grocery shopping experience.…”