Bennett Grace, Young Elysia, Butler Isabel, Coe Shelly
Centre for Nutrition and Health, Department of Sport, Health Sciences and Social Work, Faculty of Health & Life Sciences, Oxford Brookes University, Oxford, United Kingdom.
Centre for Movement Occupational and Rehabilitation Sciences, Department of Sport, Health Sciences and Social Work, Faculty of Health & Life Sciences, Oxford Brookes University, Oxford, United Kingdom.
Front Nutr. 2021 Mar 4;8:626432. doi: 10.3389/fnut.2021.626432. eCollection 2021.
Since the beginning of the COVID-19 pandemic, access to fresh food has been restricted, and people are spending more time inside and have limited their physical activity. However, more time at home may have resulted in some positive habits including an increase in cooking. The aim of this review was to assess dietary changes during the first lockdown. Themes and patterns were considered and associations with other lifestyle factors were assessed. Between June and July 2020, the PubMed, Google Scholar, and Science Direct databases were searched, and results were screened for eligibility based on title, abstract, and full text. The inclusion criteria of this search included: papers published (or in pre-print) in the year 2020; studies that investigated the impact of COVID-19 lockdown on diet; papers published in English. Exclusion criteria were as follows: papers examining dietary changes in those following a structured diet based on diagnosed conditions or dietetic advice; literature, systematic, or narrative studies reviewing previous research. Researchers agreed on the study characteristics for extraction from final papers. Four thousand three hundred and twenty-two studies were originally considered with 23 final full-text papers included. Four themes were identified: dietary patterns, dietary habits (favorable), dietary habits (unfavorable), and other (includes physical activity levels, weight gain). A total of 10 studies reported an increase in the number of snacks consumed, while six studies found that participants increased their meal number and frequency during quarantine. Eleven studies reported favorable changes in dietary habits with an increase in fresh produce and home cooking and reductions in comfort food and alcohol consumption. However, nine studies found a reduction in fresh produce, with a further six reporting an increase in comfort foods including sweets, fried food, snack foods, and processed foods. Two studies reported an increase in alcohol consumption. In eight studies participants reported weight gain with seven studies reporting a reduction in physical exercise. The effect of COVID-19 lockdown both negatively and positively impacted dietary practices throughout Europe and globally, and negative diet habits were associated with other poor lifestyle outcomes including weight gain, mental health issues, and limited physical activity. Both in the short term and if sustained in the long term, these changes may have significant impacts on the health of the population.
自新冠疫情开始以来，新鲜食物的获取受到限制，人们更多时间待在室内，身体活动也有所减少。然而，在家时间增多可能带来了一些积极的习惯，包括烹饪次数增加。本综述的目的是评估首次封锁期间的饮食变化。我们考虑了其中的主题和模式，并评估了其与其他生活方式因素的关联。2020年6月至7月期间，我们检索了PubMed、谷歌学术和科学Direct数据库，并根据标题、摘要和全文对结果进行了筛选，以确定其是否符合条件。此次检索的纳入标准包括：2020年发表（或预印本）的论文；研究新冠疫情封锁对饮食影响的研究；英文发表的论文。排除标准如下：研究基于已诊断疾病或饮食建议遵循结构化饮食者的饮食变化的论文；回顾以往研究的文献、系统或叙述性研究。研究人员就从最终论文中提取的研究特征达成了一致。最初共考虑了4322项研究，最终纳入了23篇全文论文。确定了四个主题：饮食模式、饮食习惯（有利）、饮食习惯（不利）以及其他（包括身体活动水平、体重增加）。共有10项研究报告称零食消费数量增加，而6项研究发现参与者在隔离期间增加了用餐次数和频率。11项研究报告饮食习惯有积极变化，新鲜农产品和家庭烹饪增加，而安慰食品和酒精消费减少。然而，9项研究发现新鲜农产品减少，另有6项报告称包括糖果、油炸食品、零食和加工食品在内的安慰食品增加。2项研究报告酒精消费增加。在8项研究中，参与者报告体重增加，7项研究报告体育锻炼减少。新冠疫情封锁对欧洲乃至全球的饮食习惯产生了负面和正面影响，不良饮食习惯与包括体重增加、心理健康问题和身体活动受限在内的其他不良生活方式结果相关。无论是短期还是长期持续，这些变化都可能对人群健康产生重大影响。
