Dietary Differences by Job Type and Industry Among Workers in Japan During the COVID-19 Pandemic: A Cross-Sectional Study

Abstract

The coronavirus disease 2019 (COVID-19) pandemic forced people to change their lifestyles. We examined dietary differences by job type and industry among workers during the pandemic. This cross-sectional study was conducted using data an internet survey. Job type and industry were classified into 3 and 22 groups, respectively. Dietary behaviors were assessed using self-reported questionnaires. Logistic regression analysis nested in the workplace prefecture was conducted. Workers involved in jobs that required communication with people were more likely to skip breakfast (odds ratio [OR]: 1.17, 95% confidence interval [CI]: 1.10-1.24) and had a lower meal frequency (OR: 1.25, 95% CI: 1.17-1.34) than workers engaged in desk work. Manual workers were more likely to eat fast food or meals (OR: 1.10, 95% CI: 1.03-1.17) than were those engaged in desk work. Workers in the newspaper, magazine, television, radio, advertising, and other mass media industries were more likely to skip breakfast (OR: 2.43, 95% CI: 1.82-3.24) and have a lower meal frequency (OR: 3.90, 95% CI: 2.87-5.28) than workers in public offices and organizations. These results were partially consistent with trends reported before the pandemic. Further studies should be conducted to clarify the causes of differences in dietary behavior among workers.

Keywords: COVID-19; dietary behaviors; industry; job type; occupation.