Department of Nutritional Sciences, College of Health and Human Development, The Pennsylvania State University, University Park, PA, USA.
Department of Biobehavioral Health, College of Health and Human Development, The Pennsylvania State University, University Park, PA, USA.
Nutr J. 2022 Mar 24;21(1):19. doi: 10.1186/s12937-022-00768-y.
Food insecurity (FI) is a dynamic phenomenon. Experiences of daily FI may impact dietary outcomes differently within a given month, across seasons, and before or during the COVID-19 pandemic.
The aims of this study were to investigate the association of short-term FI with dietary quality and energy 1) over six weeks in two seasonal months and 2) before and during the COVID-19 pandemic.
Using an ecological momentary assessment framework on smartphones, this study tracked daily FI via the 6-item U.S. Adult Food Security Survey Module and dietary intake via food diaries in 29 low-income adults. A total of 324 person-days of data were collected during two three-week long waves in fall and winter months. Generalized Estimating Equation models were applied to estimate the daily FI-diet relationship, accounting for intrapersonal variation and covariates.
A one-unit increase in daily FI score was associated with a 7.10-point (95%CI:-11.04,-3.15) and 3.80-point (95%CI: -6.08,-1.53) decrease in the Healthy Eating Index-2015 (HEI-2015) score in winter and during COVID-19, respectively. In winter months, a greater daily FI score was associated with less consumption of total fruit (-0.17 cups, 95% CI: -0.32,-0.02), whole fruit (-0.18 cups, 95%CI: -0.30,-0.05), whole grains (-0.57 oz, 95%CI: -0.99,-0.16) and higher consumption of refined grains (1.05 oz, 95%CI: 0.52,1.59). During COVID-19, elevated daily FI scores were associated with less intake of whole grains (-0.49 oz, 95% CI: -0.88,-0.09), and higher intake of salt (0.34 g, 95%CI: 0.15,0.54). No association was observed in fall nor during the pre-COVID-19 months. No association was found between daily FI and energy intake in either season, pre-COVID 19, or during-COVID-19 months.
Daily FI is associated with compromised dietary quality in low-income adults in winter months and during the COVID-19 period. Future research should delve into the underlying factors of these observed relationships.
食品不安全（FI）是一种动态现象。在给定的一个月内、在不同季节以及在 COVID-19 大流行之前或期间，每日的 FI 经历可能会对饮食结果产生不同的影响。
本研究旨在调查短期 FI 与膳食质量和能量的关联：1）在两个季节性月份的六周内，2）在 COVID-19 大流行之前和期间。
使用智能手机上的生态瞬时评估框架，本研究通过美国成人食品安全调查模块中的 6 项来跟踪每日 FI，通过食物日记来跟踪饮食摄入。在秋季和冬季的两个为期三周的长波中，共收集了 29 名低收入成年人的 324 个人日数据。应用广义估计方程模型来估计每日 FI-饮食关系，考虑到个体内变异和协变量。
每日 FI 评分增加一个单位与冬季和 COVID-19 期间健康饮食指数-2015（HEI-2015）评分分别降低 7.10 分（95%CI：-11.04，-3.15）和 3.80 分（95%CI：-6.08，-1.53）有关。在冬季月份，较高的每日 FI 评分与总水果摄入量减少有关（-0.17 杯，95%CI：-0.32，-0.02）、全水果摄入量减少（-0.18 杯，95%CI：-0.30，-0.05）、全谷物摄入量减少（-0.57 盎司，95%CI：-0.99，-0.16）和精制谷物摄入量增加（1.05 盎司，95%CI：0.52，1.59）。在 COVID-19 期间，较高的每日 FI 评分与全谷物摄入量减少有关（-0.49 盎司，95%CI：-0.88，-0.09）和盐摄入量增加有关（0.34 克，95%CI：0.15，0.54）。秋季和 COVID-19 前几个月均未观察到相关性。在冬季、COVID-19 前和 COVID-19 期间，每日 FI 与能量摄入均无关联。
在冬季和 COVID-19 期间，低收入成年人的每日 FI 与膳食质量受损有关。未来的研究应深入探讨这些观察到的关系的潜在因素。
