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

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dc.contributor.authorQuezada, Laura
dc.contributor.authorParra, Solange
dc.contributor.authorDuran, Samuel
dc.contributor.authorMorejon, Yadira
dc.contributor.authorLuisa, Pérez
dc.date.accessioned2024-03-26T15:06:19Z
dc.date.available2024-03-26T15:06:19Z
dc.date.issued2024
dc.description.abstractBackground: 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.
dc.description.versionAceptada
dc.identifier.citationQuezada-Acuña, L., Parra-Soto, S., Durán-Agüero, S., Morejón-Terán, Y., Pérez-Ocampo, L., Becerra-Granados, L. M., Ríos-Castillo, I., Prada-Gómez, G., Ramos de Ixtacuy, M., Fernández-Condori, R. C., Nessier, M. C., Guerrero-Gómez, A., González, L., Nava-González, E. J., & Moya-Osorio, J. L. (2024, June). Stress factors and food purchase prioritization during the pandemic of coronavirus disease 2019. Clinical Nutrition ESPEN, 61, 145–150. https://doi.org/10.1016/j.clnesp.2024.03.001
dc.identifier.doihttps://doi.org/10.1016/j.clnesp.2024.03.001
dc.identifier.urihttps://hdl.handle.net/11447/8563
dc.language.isoen
dc.subjectPurchase prioritization
dc.subjectFood
dc.subjectConfinement
dc.subjectCOVID-19
dc.subjectStress factors
dc.titleStress factors and food purchase prioritization during the pandemic of coronavirus disease 2019
dc.typeArticle
dcterms.accessRightsEmbargado
dcterms.sourceNutrición Clínica ESPEN
dspace.entity.typePublication

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