Poor Eating Habits and Selected Determinants of Food Choice Were Associated With Ultraprocessed Food Consumption in Brazilian Women During the COVID-19 Pandemic

Abstract

Background: The aim of this study was to investigate possible associations between food consumption and eating habits and food choice determinants in women during COVID-19 pandemic. Methods: This is a cross-sectional survey conducted in Brazil between June and September, 2020, during which time social distancing measures were in place. Results: Participants (n = 629) were aged 34.0 years and mostly within normal weight according to BMI (60.4%). "Snacking" and "liking" associated with increased energy (β = 164.27 and β = 110.24) and carbohydrate intake (β = 1.97 and β = 1.80), and with reduced protein intake (β = -1.54 and β = -1.18). In contrast, "dieting" and "weight control" associated with reduced energy (β = -162.57 and β = -111.49) and carbohydrate intake (β = -2.78 and β = -2.07), and with increased protein intake (β = 3.78 and β = 1.65). "Dieting" (β = 7.27), "need and hunger" (β = 3.34), and "health" (β = 4.94) associated with an increased consumption of unprocessed and minimally processed foods, whereas "replacing main meals with snacks" (β = -8.98), "snacking" (β = -6.92) and binge eating symptoms (β = -0.34) associated with reduced consumption of foods within this processing level. In contrast, "use of delivery services" (β = 3.39), "replacing main meals with snacks" (β = 5.49), "visual appeal" (β = 2.17), "social norms" (β = 2.19) and "affect regulation" (β = 2.01) associated with increased ultraprocessed food consumption. Overall, associations were more frequent and pronounced when analyzing food consumption by processing level rather than by macronutrient intake. Conclusion: Some eating habits and food choice determinants ("snacking," "replacing meals with snacks," "use of delivery services") observed during the COVID-19 pandemic were associated with an unhealthy diet (high energy and carbohydrate consumption, increased ultraprocessed food consumption and reduced unprocessed/minimally processed foods consumption) in Brazilian women.

Keywords: SARS-CoV-2; eating behavior; food processing level; macronutrient intake; quarantine.

Figure 1

Associations between food consumption (dependent variables) and eating habits and determinants (independent variables). Data presented as standardized β (95% CI); *p < 0.05. UNMP, unprocessed and minimally processed foods; PR, processed foods; UPR, ultraprocessed foods.

Figure 2

Associations between macronutrient intake (dependent variables) and food consumption by processing level (independent variables). Data presented as standardized β (95% CI); ∙p < 0.05; °p > 0.05. UNMP, unprocessed and minimally processed foods; PR, processed foods; UPR, ultraprocessed foods.