ArticleNutrients2021
Perceived Stress and Increased Food Consumption during the 'Third Wave' of the COVID-19 Pandemic in Spain.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 20 citations in OpenAlex.
- Article
- Caffeinated non-alcoholic beverages on the postpartum mental health related to the COVID-19 pandemic by a cross-sectional study in Argentina.Human nutrition & metabolism · 2023Article
- A Cross-Sectional Study Exploring the Relationship Between BMI and Nursing Students' Emotional Well-Being During the COVID-19 Pandemic.Diabetes, metabolic syndrome and obesity : targets and therapy · 2023Article
- The Association of COVID-19 Stressors and Family Health on Overeating before and during the COVID-19 Pandemic.International journal of environmental research and public health · 2022Article
- The clinical course, biochemical markers, and clinical outcomes of COVID-19 positive patients from the third wave in Pakistan: A retrospective cohort study.Annals of medicine and surgery (2012) · 2022Article
- Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption.Foods (Basel, Switzerland) · 2022Review
- In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates.Molecules (Basel, Switzerland) · 2022Article
- Eating Habits during the COVID-19 Pandemic and the Level of Antibodies IgG and FRAP-Experiences of Polish School Staff: A Pilot Study.Foods (Basel, Switzerland) · 2022Article
- Article
- Predictors of Weight Loss and Weight Gain in Weight Management Patients during the COVID-19 Pandemic.Journal of obesity · 2021Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The COVID-19 pandemic has impacted the mental health of people worldwide. An increase in perceived stress can lead to unhealthy behaviors such as increased food consumption. The aim of this study was to find the level of perceived stress and its relationship with increased food consumption during the "third wave" of the COVID-19 pandemic in Spain. This was a cross-sectional study that employed anonline self-reported frequency of consumption questionnaire and the Perceived Stress Scale-10. A total of 637 subjects participated and 83.6% of respondents had moderate or high stress-more prevalent in the female and young respondents. Moreover, 36.1% of respondents reported that they had increased the frequency of consumption of some foods, mainly nuts, snacks, and jellybeans, along with coffee, tea, cocoa, and soft drinks. Eating between meals was more pronounced in those with high stress (65.1%) than in those with moderate stress (40.4%) and low stress (20.2%). Furthermore, the respondents with high stress reported greater weight gain. Thus, the results show that the level of perceived stress during the 'third wave' of this pandemic increased food consumption.
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