Sorbonne Paris Nord University, Inserm U1153, Inrae U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center - University of Paris (CRESS), Bobigny, France.
Sorbonne Paris Nord University, Inserm U1153, Inrae U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center - University of Paris (CRESS), Bobigny, France.
Appetite. 2022 Apr 1;171:105885. doi: 10.1016/j.appet.2021.105885. Epub 2021 Dec 24.
The spread of the coronavirus disease (COVID-19) led many countries to implement lockdown measures, which resulted in changes in dietary behaviours that could persist over the long term and have associated health consequences. Psychological traits may impact these changes given their known association with dietary behaviours. We aimed to investigate in a population-based study, whether positive psychological traits were associated with changes of snacking behaviour and food consumption observed during the first COVID-19 lockdown period.
In 2016, levels of optimism, resilience, self-esteem, satisfaction with life, mindfulness and mastery were assessed in 33,766 adults of the French NutriNet-Santé cohort. Snacking and food group consumption were assessed in April-May 2020. Association between psychological traits and changes (no change, increase, decrease) in snacking and food group consumption were assessed using logistic regressions. Multiple correspondence analysis followed by ascending hierarchical classification were used to derive clusters of dietary behaviours. Covariance analyses were used to compare mean scores of psychological traits between clusters. Analyses were adjusted for sociodemographic and lifestyle characteristics, anxiety and depressive symptomatology.
Participants with higher levels of optimism, resilience, self-esteem, satisfaction with life, mindfulness or mastery were less likely to change their snacking behaviour and food group consumption of various food groups. Individuals with lower levels were more likely to make changes, with either unhealthy (e.g., less fruits and vegetables, more processed meat) or healthy (e.g., more pasta/rice (whole-grain)) changes. Overall, individuals showed higher levels of positive psychological traits in the "no change" cluster, followed by the "healthy" and the "unhealthy" cluster (all P < 0.05).
Individuals with higher levels of optimism, resilience, self-esteem, satisfaction with life, mindfulness or mastery were less impacted by the lockdown in terms of dietary behaviours.
冠状病毒病（COVID-19）的传播导致许多国家实施封锁措施，这导致了饮食习惯的改变，这些改变可能会长期持续下去，并带来相关的健康后果。鉴于心理特征与饮食行为之间存在已知的关联，这些特征可能会影响这些变化。我们旨在一项基于人群的研究中调查，积极的心理特征是否与在 COVID-19 第一次封锁期间观察到的零食行为和食物消费的变化有关。
2016 年，在法国 NutriNet-Santé 队列的 33766 名成年人中评估了乐观、韧性、自尊、生活满意度、正念和掌握感的水平。2020 年 4 月至 5 月评估了零食和食物组的消费。使用逻辑回归评估心理特征与零食和食物组消费变化（无变化、增加、减少）之间的关联。使用多对应分析随后进行升序层次分类，得出饮食行为的聚类。协方差分析用于比较聚类之间心理特征的平均得分。分析调整了社会人口统计学和生活方式特征、焦虑和抑郁症状。
具有较高水平的乐观、韧性、自尊、生活满意度、正念或掌握感的参与者不太可能改变他们的零食行为和各种食物组的食物组消费。水平较低的个体更有可能做出改变，无论是不健康的（例如，减少水果和蔬菜，增加加工肉类）还是健康的（例如，增加面食/米饭（全麦））改变。总体而言，个体在“无变化”聚类中表现出较高水平的积极心理特征，其次是“健康”和“不健康”聚类（均 P < 0.05）。
具有较高水平的乐观、韧性、自尊、生活满意度、正念或掌握感的个体在封锁期间受饮食行为变化的影响较小。
