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Changes in Food Consumption Patterns After the Onset of the COVID-19 Pandemic Based on Age and Sex

Year: 2025

Type: article

Abstract: Background: The global outbreak of Coronavirus Disease 2019 (COVID-19) has significantly altered everyday routines, even influencing dietary behaviors and food choices. This study aimed to investigate the impact of the COVID-19 pandemic on changes in the consumption of various food sources and to examine the likelihood of nutritional vulnerability while exploring potential age and sex differences. Methods: This study employed a cross-sectional design through an online survey using the Qualtrics platform. Participants’ nutritional risk was assessed both before and after the onset of the COVID-19 pandemic (retrospectively) using the Dietary Screening Tool. This study involved a large sample of 10,050 participants aged between 40 and 100 years. The main outcome measures included changes in food consumption after the onset of the COVID-19 pandemic (from 9 August to 15 September 2020) and the likelihood of being classified as “nutritionally vulnerable” across different age and sex groups. Paired-samples t-tests were used to compare dietary changes before and after the onset of the COVID-19 pandemic, chi-square tests were used to explore categorical differences, and binary logistic regression was used to assess the likelihood of nutritional vulnerability. Results: The analysis revealed significant sex- and age-related differences in food consumption patterns after the onset of the pandemic. Men had a 30% greater likelihood of decreased dairy and processed meat consumption than women after the onset of the COVID-19 pandemic. Significant reductions in the consumption of processed meats (130%), vegetables (96%), lean protein (33%), and dairy (11%) were observed among individuals aged 40–60 years compared to those aged 81–100 years. The 61–80-year age group had a greater reduction in dairy consumption (21%) than the 81–100-year age group. Furthermore, women exhibited 17% greater odds of being classified as “nutritionally vulnerable” after the onset of the COVID-19 pandemic. However, age did not emerge as a significant predictor of nutritional vulnerability. Conclusions: The findings of this study can inform public health practitioners when developing interventions for improving dietary habits during and after pandemics, especially among vulnerable populations.

Source: Nutrients

DOI: 10.3390/nu17111754