Departamento de Biología, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Departamento de Didácticas Específicas, Facultad de Formación del Profesorado, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Int J Environ Res Public Health. 2022 Jul 26;19(15):9079. doi: 10.3390/ijerph19159079.
This cross-sectional study compares eating behaviors before and during the COVID-19 lockdown that was decreed in Spain on 14 March 2020.
The sample was made up of 1177 people aged 18 years or older who responded during the month of June 2020 to a questionnaire designed in Google Forms. Information was collected on the frequency of food consumption before and during lockdown. A dietary inflammatory index (DII) was created with positive or negative values depending on the inflammatory potential of different foods, vegetables, fruits, nuts, legumes, meat, fish, eggs, yogurt, milk, cheese, industrial pastries, salty snacks, fast food, and soft drinks. The scores from before and during confinement were compared.
Most of the people in the sample maintained their eating pattern during lockdown. Among those who changed, the majority increased their consumption of healthy foods, which resulted in a decrease in the inflammatory potential of the diet; this was particularly the case in men.
The improvement in the quality of the diet contributed to a significant decrease in DII during confinement, especially in men.
本横断面研究比较了 2020 年 3 月 14 日西班牙颁布封锁令前后的饮食行为。
该样本由 1177 名 18 岁或以上的人组成，他们在 2020 年 6 月期间回答了谷歌表单上设计的问卷。收集了封锁前后食物消费频率的信息。根据不同食物、蔬菜、水果、坚果、豆类、肉类、鱼类、鸡蛋、酸奶、牛奶、奶酪、工业糕点、咸零食、快餐和软饮料的炎症潜力，创建了膳食炎症指数（DII）。比较了禁闭前后的分数。
样本中的大多数人在封锁期间保持了他们的饮食习惯。在那些改变饮食习惯的人中，大多数人增加了健康食品的摄入量，这导致了饮食炎症潜力的降低；在男性中尤其如此。
饮食质量的改善有助于在禁闭期间 DII 显著下降，尤其是在男性中。
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