ArticleTrends in food science & technology2020
COVID-19 pandemic changes the food consumption patterns.
Article in Trends in food science & technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
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Who cites it
45 citing papers in PubMed.
- Trial
- Population trends in dietary patterns in Spain before, during and after the COVID-19 pandemic.Scientific reports · 2026Article
- AI-Driven Personalized Nutrition: Integrating Omics, Ethics, and Digital Health.Molecular nutrition & food research · 2025Review
- Orthorexia Nervosa and Its Associations with Novel Foods and Body Image Concerns.Behavioral sciences (Basel, Switzerland) · 2025Article
- Factors Influencing Consumer Behavior and Purchasing Decisions Regarding Mud Crabs (Foods (Basel, Switzerland) · 2025Article
- Pandemic Recipes-Nutritional Values of Recipes in Legacy Media.Nutrients · 2025Article
- Increased Use of Nutrition Fact Labels Was Associated With Confirmed COVID-19 Infections and Unfavorable Changes in Daily Life: Data Focusing on Quarantined and Hospitalized Patients.Clinical nutrition research · 2025Article
- Sensory Analysis of Vegan Acibadem Cookie Produced From Aquafaba in Terms of Consumers and Evaluation of Purchase Intention.Food science & nutrition · 2025Article
- Effect of Aquafaba and Almond Milk on the Quality of Gluten-Free Vegan Pancakes: Nutritional and Sensory Evaluation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- From Claims to Choices: How Health Information Shapes Consumer Decisions in the Functional Food Market.Foods (Basel, Switzerland) · 2025Article
- Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken.Foods (Basel, Switzerland) · 2025Article
- Article
- Food-related media use and eating behavior in different food-related lifestyle groups of Korean adolescents in metropolitan areas.Nutrition research and practice · 2024Article
- Food service safety and hygiene factors: a longitudinal study on the Brazilian consumer perception.Frontiers in nutrition · 2024Article
- Analysis of wastage mechanisms in the supply chain of fish products in a circular economy perspective: Empirical research.Heliyon · 2023Article
- Mining Google Trends data for nowcasting and forecasting colorectal cancer (CRC) prevalence.PeerJ. Computer science · 2023Article
- Influencing Factors and Group Differences of Urban Consumers' Willingness to Pay for Low-Carbon Agricultural Products in China.International journal of environmental research and public health · 2022Article
- On the emergence of a health-pollutant-climate nexus in the wake of a global pandemic.Environmental science and pollution research international · 2022Article
- Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet.Foods (Basel, Switzerland) · 2022Review
- "In-between orthorexia" profile: the co-occurrence of pathological and healthy orthorexia among male and female non-clinical adolescents.Journal of eating disorders · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe COVID-19 pandemic affects all aspects of human life including their food consumption. The changes in the food production and supply processes introduce changes to the global dietary patterns. SCOPE AND APPROACH: To study the COVID-19 impact on food consumption process, we have analyzed two data sets that consist of food preparation recipes published before (69,444) and during the quarantine (10,009) period. Since working with large data sets is a time-consuming task, we have applied a recently proposed artificial intelligence approach called DietHub. The approach uses the recipe preparation description (i.e. text) and automatically provides a list of main ingredients annotated using the Hansard semantic tags. After extracting the semantic tags of the ingredients for every recipe, we have compared the food consumption patterns between the two data sets by comparing the relative frequency of the ingredients that compose the recipes. KEY FINDINGS AND
conclusionsUsing the AI methodology, the changes in the food consumption patterns before and during the COVID-19 pandemic are obvious. The highest positive difference in the food consumption can be found in foods such as "Pulses/ plants producing pulses", "Pancake/Tortilla/Outcake", and "Soup/pottage", which increase by 300%, 280%, and 100%, respectively. Conversely, the largest decrease in consumption can be food for food such as "Order Perciformes (type of fish)", "Corn/cereals/grain", and "Wine-making", with a reduction of 50%, 40%, and 30%, respectively. This kind of analysis is valuable in times of crisis and emergencies, which is a very good example of the scientific support that regulators require in order to take quick and appropriate response.
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