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Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study.
Molina-Montes, Esther; Uzhova, Irina; Verardo, Vito; Artacho, Reyes; García-Villanova, Belén; Jesús Guerra-Hernández, Eduardo; Kapsokefalou, Maria; Malisova, Olga; Vlassopoulos, Antonis; Katidi, Alexandra; Korousic Seljak, Barbara; Modic, Robert; Eftimov, Tome; Hren, Irena; Valencic, Eva; Satalic, Zvonimir; Panjkota Krbavcic, Ines; Vranesic Bender, Darija; Giacalone, Davide; Bom Frøst, Michael; Konic Ristic, Aleksandra; Milesevic, Jelena; Nikolic, Marina; Kolay, Ezgi; Güney, Merve; Kriaucioniene, Vilma; Czlapka-Matyasik, Magdalena; Bykowska-Derda, Aleksandra; Kujundzic, Enisa; Taljic, Irzada; Brka, Muhamed; Spiroski, Igor; Cunha Velho, Sérgio; Patrícia Sousa Pinto, Sofia; Nascimento Monteiro, Inês; Adriana Pereira, Janice; Dolores Ruíz-López, María; Rodríguez-Pérez, Celia.
Afiliación
  • Molina-Montes E; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
  • Uzhova I; Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain.
  • Verardo V; Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain.
  • Artacho R; Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública CIBERESP, Madrid, Spain.
  • García-Villanova B; Department of Health and Nutritional Sciences, Institute of Technology Sligo, Ash Ln, Bellanode, Sligo F91 YW50, Ireland.
  • Jesús Guerra-Hernández E; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
  • Kapsokefalou M; Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain.
  • Malisova O; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
  • Vlassopoulos A; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
  • Katidi A; Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
  • Korousic Seljak B; Department of Food Science and Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
  • Modic R; Department of Food Science and Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
  • Eftimov T; Department of Food Science and Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
  • Hren I; Department of Food Science and Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
  • Valencic E; Computer Systems Department, Jozef Stefan Institute, Jamova cesta 39, Ljubljana, Slovenia.
  • Satalic Z; Computer Systems Department, Jozef Stefan Institute, Jamova cesta 39, Ljubljana, Slovenia.
  • Panjkota Krbavcic I; Computer Systems Department, Jozef Stefan Institute, Jamova cesta 39, Ljubljana, Slovenia.
  • Vranesic Bender D; General Hospital Novo mesto, Smihelska cesta 1, 8000 Novo mesto, Slovenia.
  • Giacalone D; Computer Systems Department, Jozef Stefan Institute, Jamova cesta 39, Ljubljana, Slovenia.
  • Bom Frøst M; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva ul. 6, 10000 Zagreb, Croatia.
  • Konic Ristic A; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva ul. 6, 10000 Zagreb, Croatia.
  • Milesevic J; University Hospital Centre Zagreb, Department of Internal Medicine, Division of Gastroenterology and Hepatology & Unit of Clinical Nutrition, Kispaticeva ul. 12, 10000 Zagreb, Croatia.
  • Nikolic M; Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, DK5230 Odense, Denmark.
  • Kolay E; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
  • Güney M; Institute for Medical Research, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, National Institute of Serbia, Beograd, Tadeusa Koscuska 1, PAK 104 201, 11158 Belgrade, Serbia.
  • Kriaucioniene V; Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
  • Czlapka-Matyasik M; Institute for Medical Research, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, National Institute of Serbia, Beograd, Tadeusa Koscuska 1, PAK 104 201, 11158 Belgrade, Serbia.
  • Bykowska-Derda A; Institute for Medical Research, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, National Institute of Serbia, Beograd, Tadeusa Koscuska 1, PAK 104 201, 11158 Belgrade, Serbia.
  • Kujundzic E; Poznan University of Life Sciences, Department of Human Nutrition and Dietetics, Wojska Polskiego 28, 60-637 Poznan, Poland.
  • Taljic I; Bezmialem Vakif University, Medical Faculty Hospital, Nutrition and Diet Department, Vatan Cad. 34093, Istanbul, Turkey.
  • Brka M; Faculty of Public Health, Lithuanian University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania.
  • Spiroski I; Poznan University of Life Sciences, Department of Human Nutrition and Dietetics, Wojska Polskiego 28, 60-637 Poznan, Poland.
  • Cunha Velho S; Poznan University of Life Sciences, Department of Human Nutrition and Dietetics, Wojska Polskiego 28, 60-637 Poznan, Poland.
  • Patrícia Sousa Pinto S; Center for Health Ecology of Institute of Public Health of Montenegro, Dzona Dzeksona bb, 81 000 Podgorica, Montenegro.
  • Nascimento Monteiro I; Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina.
  • Adriana Pereira J; Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina.
  • Dolores Ruíz-López M; Institute of Public Health, 50. Divizija 6, 1000 Skopje, Macedonia.
  • Rodríguez-Pérez C; Faculty of Medicine, Ss. Cyril and Methodius University, 50. Divizija 6, 1000 Skopje, Macedonia.
Food Qual Prefer ; 93: 104231, 2021 Oct.
Article en En | MEDLINE | ID: mdl-36569642
ABSTRACT
We aimed to evaluate the changes in eating behaviours of the adult population across 16 European countries due to the COVID-19 confinement and to evaluate whether these changes were somehow related to the severity of the containment measures applied in each country. An anonymous online self-reported questionnaire on socio-demographic characteristics, validated 14-items Mediterranean diet (MedDiet) Adherence Screener (MEDAS) as a reference of a healthy diet, eating and lifestyle behaviours prior to and during the COVID-19 confinement was used to collect data. The study included an adult population residing in 16 European countries at the time of the survey. Aggregated Stringency Index (SI) score, based on data from the Oxford COVID-19 Government Response Tracker, was calculated for each country at the time the questionnaire was distributed (range 0-100). A total of 36,185 participants completed the questionnaire (77.6% female, 75.2% with high educational level and 42.7% aged between 21 and 35 years). In comparison to pre-confinement, a significantly higher adherence to the MedDiet during the confinement was observed across all countries (overall MEDAS score prior to- and during confinement 5.23 ± 2.06 vs. 6.15 ± 2.06; p < 0.001), with the largest increase seen in Greece and North Macedonia. The highest adherence to MedDiet during confinement was found in Spain and Portugal (7.18 ± 1.84 and 7.34 ± 1.95, respectively). Stricter contingency restrictions seemed to lead to a significantly higher increase in the adherence to the MedDiet. The findings from this cross-sectional study could be used to inform current diet-related public health guidelines to ensure optimal nutrition is followed among the population, which in turn would help to alleviate the current public health crisis.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Observational_studies / Qualitative_research Idioma: En Revista: Food Qual Prefer Año: 2021 Tipo del documento: Article País de afiliación: España

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Observational_studies / Qualitative_research Idioma: En Revista: Food Qual Prefer Año: 2021 Tipo del documento: Article País de afiliación: España
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