More than 10,000 Americans were polled for a first-of-its-kind study to find out how food habits have changed as a result of the health catastrophe.
The findings revealed a drop in intake of meat, dairy, fresh fruit, and grains as well as an increase in the consumption of unhealthy diets high in fat and sugar after the epidemic.
The results of the US study are in line with comparable studies that examined dietary practices in European nations, and they may assist guide the creation of a plan to maintain food quality during upcoming crises, according to the researchers.
10,050 US individuals between the ages of 40 and 100 were polled for the study by academics from the City University of New York, the University of the District of Columbia, and McDaniel College. The individuals’ nutritional status, which was assessed before and after the pandemic, was classified into three groups: not at risk, at probable risk, and at danger.
The questions were divided into categories based on the MyPlate food groups, such as fruit, vegetables, proteins, grains, and dairy, along with fat, sugar, and sweet foods, as well as nutritional supplements, in order to evaluate their eating habits.
A reduced diet of fresh fruit and dairy puts more individuals “at risk.”
The findings revealed that after the pandemic, consumption of milk as the only dairy source has declined “significantly,” as have daily serving sizes of cheese and yogurt. Grain intake (especially wholegrain bread), fruit intake, and lean protein sources including fish, chicken, and turkey all received lower marks. However, there were no appreciable changes in the amounts of processed meat and vegetable intake.
The score of snacks consumed by participants that were high in fat, sugar, and sweet (FSS) items increased by 3.64%, which the researchers described as “a significant increase.” Some products in the category saw declines as well, including butter when used as a spread, crackers, pretzels, and popcorn (-4.1%), ice cream (-0.8%), and confectionery and chocolate (-4.8%).
According to the study, of those participants who were at risk before COVID-19, 90% had remained at risk since COVID-19, while those who were ‘at possible risk’ before the pandemic were now at risk, indicating that some participants’ nutritional status had gotten worse.
The likely cause of the decreased consumption of dairy is lower purchasing power.
According to the study, increased dairy costs are the most likely cause of Americans’ decreased use of dairy products after the epidemic. The study states that “Total dairy consumption has decreased since the COVID-19 pandemic.” This decrease can be ascribed to both supply chain disruptions and the rising cost of dairy products brought on by the COVID-19 outbreak.
Due to the food group’s nutritious composition, the researchers hypothesised that avoiding a reduction in dairy intake during upcoming crises would be essential. Due to vitamin D’s involvement in modifying the immune system and boosting surfactant development in the lungs, it is well known that vitamin D deficits can lead to severe COVID-19 instances. Since dairy is a substantial source of dietary vitamin D, it is crucial to find strategies to reduce drops in dairy intake during pandemics.
The study reveals that the higher consumption of FSS goods may be related to stress. The researchers stated that “experts have proposed a link to greater psychological distress and uncertainty, a characteristic known as “emotional eating,” among the groups who did increase their snacking behaviours. “People who already had a higher BMI were also associated with increased snacking habits.”
The survey’s findings, which “contradict prior studies,” show that consumers’ usage of nutritional supplements has fallen since the epidemic. However, this disparity could be explained by the study’s older demography and smaller sample size, among other things.