Department of Nutrition and Food Science, Complutense University of Madrid, 28040 Madrid, Spain.
National Centre for Epidemiology, Instituto de Salud Carlos III, 28029 Madrid, Spain.
Nutrients. 2021 Apr 24;13(5):1443. doi: 10.3390/nu13051443.
In Spain, the health crisis caused by the COVID-19 pandemic led to the declaration of a state of alarm in the whole country in 2020; in this context, a nationwide lockdown was implemented, potentially altering the dietary habits of the population. The aims of this study were to describe the diet and its nutritional quality in Spanish households during the first COVID-19 epidemic wave and to compare them with the same period in 2019. Data on monthly foods and beverages household purchases in 2019 and 2020 were obtained from the nationwide Food Consumption Surveys. In April, there was an average increase, compared with 2019, of more than 40% for all food groups, with significant peaks in: alcoholic beverages (75%), appetizers (60%), eggs (59%), sugar and sweets (52%), and vegetables (50%). In March, the greatest peak was for pulses, with a 63% increment. The mean energy value of purchased foods in April was 2801 kcal/person/day, corresponding to an increase of 771 kcal/person/day (+38%), compared to the same month of 2019 (March and May: +520 kcal (+26%), June: +343 kcal (+18%)). Regarding nutrient density, there was a reduction in calcium, iodine, zinc, selenium, riboflavin, vitamins B, D, A, especially retinol, and an increase in fibre, sodium, folic acid, carotenes and vitamin E. Alcohol content per 1000 kcal increased by more than 20% from April to July. Food purchase patterns in Spanish households changed during lockdown and after it, with no appreciable improvement in the quality of the diet.
在西班牙，2020 年 COVID-19 大流行引发的卫生危机导致全国宣布进入紧急状态；在此背景下，实施了全国性的封锁，可能改变了人口的饮食习惯。本研究旨在描述西班牙家庭在 COVID-19 第一波疫情期间的饮食及其营养质量，并将其与 2019 年同期进行比较。2019 年和 2020 年，从全国性的食物消费调查中获得了有关每月家庭购买食物和饮料的数据。与 2019 年相比，2020 年 4 月所有食物组的平均购买量增加了 40%以上，其中增幅较大的有：含酒精饮料（75%）、开胃菜（60%）、鸡蛋（59%）、糖和甜食（52%）以及蔬菜（50%）。3 月，豆类的增幅最大，为 63%。4 月购买食物的平均能量值为每人每天 2801 千卡，比 2019 年同月增加了 771 千卡（38%）（3 月和 5 月：增加 520 千卡（26%），6 月：增加 343 千卡（18%））。关于营养密度，钙、碘、锌、硒、核黄素、维生素 B、D、A，尤其是视黄醇的含量减少，而纤维、钠、叶酸、类胡萝卜素和维生素 E 的含量增加。4 月至 7 月，每 1000 千卡的酒精含量增加了 20%以上。封锁期间和之后，西班牙家庭的食物购买模式发生了变化，但饮食质量没有明显改善。
