Sobba Walter, Landry Matthew J, Cunanan Kristen M, Marcone Alessandra, Gardner Christopher D
Stanford Prevention Research Center, School of Medicine, Stanford University, Stanford, CA 94305, USA.
Quantitative Sciences Unit, School of Medicine, Stanford University, Stanford, CA 94305, USA.
Foods. 2021 Oct 23;10(11):2553. doi: 10.3390/foods10112553.
Ultra-processed food (UPF) consumption poses a potential risk to public health and may be related to shelter-in-place orders. This study utilized the level of food processing as a lens by which to examine the relationships between diet, weight change, and lifestyle changes (including cooking, snacking, and sedentary activity) that occurred during regional shelter-in-place orders. This study used a cross-sectional, retrospective survey ( = 589) to assess baseline demographics, changes in lifestyle behaviors using a Likert scale, and changes in dietary behaviors using a modified food frequency questionnaire from mid-March to May 2020; data were collected in the California Bay Area from August to October 2020. Foods were categorized by level of processing (minimally processed, processed, and ultra-processed) using the NOVA scale. Stepwise multiple linear regression and univariate linear regression models were used to determine the associations between these factors. Increased snacking was positively associated with a change in the percent of the calories derived from UPF and weight gain (β = 1.0, < 0.001; β = 0.8 kg, < 0.001) and negatively associated with the share of MPF calories consumed (β = -0.9, < 0.001). These relationships have public health implications as interventions designed around decreased snacking may positively impact diet and weight management and thereby mitigate negative health outcomes.
食用超加工食品（UPF）对公众健康构成潜在风险，且可能与就地避难令有关。本研究以食品加工水平为视角，来审视在地区就地避难令期间发生的饮食、体重变化和生活方式变化（包括烹饪、吃零食和久坐活动）之间的关系。本研究采用横断面回顾性调查（n = 589）来评估基线人口统计学特征、使用李克特量表评估生活方式行为的变化，以及使用改良的食物频率问卷评估2020年3月中旬至5月期间饮食行为的变化；数据于2020年8月至10月在加利福尼亚湾区收集。使用NOVA量表按加工水平（最低加工、加工和超加工）对食物进行分类。采用逐步多元线性回归和单变量线性回归模型来确定这些因素之间的关联。吃零食增加与来自超加工食品的卡路里百分比变化和体重增加呈正相关（β = 1.0，P < 0.001；β = 0.8千克，P < 0.001），与所摄入的最低加工食品卡路里份额呈负相关（β = -0.9，P < 0.001）。这些关系具有公共卫生意义，因为围绕减少吃零食设计的干预措施可能会对饮食和体重管理产生积极影响，从而减轻负面健康结果。
