ArticleNutrients2021
Composition and Nutritional Quality of the Diet in Spanish Households during the First Wave of the COVID-19 Pandemic.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 13 citations in OpenAlex.
- Consumption patterns and key motivational drivers: an analysis of food behavior in Spanish households.Frontiers in nutrition · 2025Article
- Patterns of Dietary Supplement Use during the COVID-19 Pandemic in Poland: Focus on Vitamin D and Magnesium.Nutrients · 2024Article
- Article
- Socio-geographical disparities of obesity and excess weight in adults in Spain: insights from the ENE-COVID study.Frontiers in public health · 2023Article
- Short- and Mid-Term Impacts of COVID-19 Outbreak on the Nutritional Quality and Environmental Impact of Diet.Frontiers in nutrition · 2022Article
- Risky Behaviours of Spanish University Students: Association with Mediterranean Diet, Sexual Attitude and Chronotype.Nutrients · 2021Observational
- The Effects of the COVID-19 Pandemic on the Mass Market Retailing of Wine in Italy.Foods (Basel, Switzerland) · 2021Article
- Article
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In Spain, the health crisis caused by the COVID-19 pandemic led to the declaration of a state of alarm in the whole country in 2020; in this context, a nationwide lockdown was implemented, potentially altering the dietary habits of the population. The aims of this study were to describe the diet and its nutritional quality in Spanish households during the first COVID-19 epidemic wave and to compare them with the same period in 2019. Data on monthly foods and beverages household purchases in 2019 and 2020 were obtained from the nationwide Food Consumption Surveys. In April, there was an average increase, compared with 2019, of more than 40% for all food groups, with significant peaks in: alcoholic beverages (75%), appetizers (60%), eggs (59%), sugar and sweets (52%), and vegetables (50%). In March, the greatest peak was for pulses, with a 63% increment. The mean energy value of purchased foods in April was 2801 kcal/person/day, corresponding to an increase of 771 kcal/person/day (+38%), compared to the same month of 2019 (March and May: +520 kcal (+26%), June: +343 kcal (+18%)). Regarding nutrient density, there was a reduction in calcium, iodine, zinc, selenium, riboflavin, vitamins B
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