TY - JOUR
T1 - Nutritional changes during the COVID-19 pandemic
T2 - a rapid scoping review on the impact of psychological factors
AU - Van Laren, Anthea
AU - Drießen, Mona
AU - Rasa, Sophia
AU - Massar, Karlijn
AU - Ten Hoor, Gill A
N1 - Funding Information:
The author(s) reported there is no funding associated with the work featured in this article.
Publisher Copyright:
© 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2023/2/23
Y1 - 2023/2/23
N2 - COVID-19 and the resulting measures to curb the spread of the virus have significantly changed our lives, including our nutritional choices. In this rapid scoping review an overview is provided of what psychological factors may be associated with peoples' eating behaviour during COVID-19 restrictions. Relevant literature was identified using PubMed, PsycInfo, CINAHL and MEDLINE databases from 2019 onwards. For included studies, information on study characteristics, eating behaviours, and psychological factors were extracted. 118 articles were included, representing 30 countries. Findings indicated that most people consumed more and unhealthy food in times of COVID-19 restrictions, while some consumed less but often for the wrong reasons. Several psychological factors, related to (1) affective reactions, (2) anxiety, fear and worriers, (3) stress and (4) subjective and mental wellbeing were found to be associated with this increase in food consumption. These outcomes may help to be better inform future interventions, and with that, to be better prepared in case of future lockdown scenarios.
AB - COVID-19 and the resulting measures to curb the spread of the virus have significantly changed our lives, including our nutritional choices. In this rapid scoping review an overview is provided of what psychological factors may be associated with peoples' eating behaviour during COVID-19 restrictions. Relevant literature was identified using PubMed, PsycInfo, CINAHL and MEDLINE databases from 2019 onwards. For included studies, information on study characteristics, eating behaviours, and psychological factors were extracted. 118 articles were included, representing 30 countries. Findings indicated that most people consumed more and unhealthy food in times of COVID-19 restrictions, while some consumed less but often for the wrong reasons. Several psychological factors, related to (1) affective reactions, (2) anxiety, fear and worriers, (3) stress and (4) subjective and mental wellbeing were found to be associated with this increase in food consumption. These outcomes may help to be better inform future interventions, and with that, to be better prepared in case of future lockdown scenarios.
U2 - 10.1080/09637486.2023.2180613
DO - 10.1080/09637486.2023.2180613
M3 - Article
C2 - 36823035
SN - 0963-7486
VL - 74
SP - 124
EP - 187
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - 2
ER -