Department of Neuroscience, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
Royal Ottawa Institute of Mental Health Research, 1145 Carling Avenue, Ottawa, ON K1Z 7K4, Canada.
Nutrients. 2020 Dec 11;12(12):3803. doi: 10.3390/nu12123803.
To limit the spread of coronavirus disease 2019 (COVID-19), many individuals were instructed to stay at home, and teleworking became commonplace. Meanwhile, many others were laid off or worked reduced hours, and some front line workers were required to work longer hours. Concurrently, a surge in reports of "pandemic baking" suggested a cascade effect on eating behaviors, which may be an inadvertent strategy to cope with stress. We conducted an online survey of people living in Canada or the United States ( = 680) to assess how employment change may have been experienced as stressful and linked to a shift in food choices. Regression models suggested that reduced hours and being laid off were associated with greater stress appraisals, avoidant- and emotion-focused coping responses, and negative affect. In turn, negative affect was associated with eating to cope and unhealthy snack choices, like salty or sweet treats. Our study emphasizes that under stressful conditions, such as those experienced during the COVID-19 pandemic, some coping strategies may contribute to the greater vulnerability to downstream effects, particularly those relating to eating choices and nutritional balances.
为了限制 2019 年冠状病毒病（COVID-19）的传播，许多人被指示待在家里，远程办公变得很常见。与此同时，许多人被解雇或工作时间减少，一些一线工作人员被要求工作更长时间。与此同时，大量关于“大流行烘焙”的报告表明，这对饮食行为产生了级联效应，这可能是一种应对压力的无意识策略。我们对居住在加拿大或美国的人（=680）进行了在线调查，以评估就业变化可能如何被体验为压力源，并与食物选择的转变联系起来。回归模型表明，工作时间减少和被解雇与更大的压力评估、回避和情绪聚焦应对反应以及负面情绪有关。反过来，负面情绪与应对性进食和不健康的零食选择有关，比如咸的或甜的零食。我们的研究强调，在 COVID-19 大流行期间等压力环境下，一些应对策略可能会导致更易受到下游影响，特别是与饮食选择和营养平衡有关的影响。
