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. 2022 Apr 1:171:105885.
doi: 10.1016/j.appet.2021.105885. Epub 2021 Dec 24.

Association between positive psychological traits and changes in dietary behaviour related to first COVID-19 lockdown: A general population-based study

Margaux Robert  1 , Mélanie Deschasaux-Tanguy  2 , Rebecca Shankland  3 , Nathalie Druesne-Pecollo  2 , Younes Esseddik  2 , Fabien Szabo de Edelenyi  2 , Julia Baudry  2 , Pilar Galan  2 , Serge Hercberg  2 , Mathilde Touvier  2 , Sandrine Péneau  2 ; SAPRIS study group
Collaborators, Affiliations

Association between positive psychological traits and changes in dietary behaviour related to first COVID-19 lockdown: A general population-based study

Margaux Robert et al. Appetite. .

Abstract

Background: The spread of the coronavirus disease (COVID-19) led many countries to implement lockdown measures, which resulted in changes in dietary behaviours that could persist over the long term and have associated health consequences. Psychological traits may impact these changes given their known association with dietary behaviours. We aimed to investigate in a population-based study, whether positive psychological traits were associated with changes of snacking behaviour and food consumption observed during the first COVID-19 lockdown period.

Design: In 2016, levels of optimism, resilience, self-esteem, satisfaction with life, mindfulness and mastery were assessed in 33,766 adults of the French NutriNet-Santé cohort. Snacking and food group consumption were assessed in April-May 2020. Association between psychological traits and changes (no change, increase, decrease) in snacking and food group consumption were assessed using logistic regressions. Multiple correspondence analysis followed by ascending hierarchical classification were used to derive clusters of dietary behaviours. Covariance analyses were used to compare mean scores of psychological traits between clusters. Analyses were adjusted for sociodemographic and lifestyle characteristics, anxiety and depressive symptomatology.

Results: Participants with higher levels of optimism, resilience, self-esteem, satisfaction with life, mindfulness or mastery were less likely to change their snacking behaviour and food group consumption of various food groups. Individuals with lower levels were more likely to make changes, with either unhealthy (e.g., less fruits and vegetables, more processed meat) or healthy (e.g., more pasta/rice (whole-grain)) changes. Overall, individuals showed higher levels of positive psychological traits in the "no change" cluster, followed by the "healthy" and the "unhealthy" cluster (all P < 0.05).

Conclusions: Individuals with higher levels of optimism, resilience, self-esteem, satisfaction with life, mindfulness or mastery were less impacted by the lockdown in terms of dietary behaviours.

Keywords: COVID-19; Dietary behaviours; Food consumption; Positive psychology; Snacking behaviour.

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Conflict of interest statement

None.

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