Nutritional behavior during the COVID-19 pandemic: the association of fear and sleep quality with emotional eating

An investigation of the effects of COVID-19 fear on the nutrition habits and emotional appetites of healthcare professionals

BackgroundThe COVID-19 pandemic led to significant changes in daily routines and lifestyles, potentially affecting eating behavior and psychological well-being.ObjectivesThis study aims to determine the level of fear caused by the COVID-19 pandemic in healthcare professionals and to investigate the effect of fear of coronavirus on individuals' eating habits.Methods108 male and 388 female healthcare professionals working in any healthcare facility in Turkey during the COVID-19 pandemic filled out an online survey that included socio-demographic characteristics, nutrition and food purchasing habits, Fear of COVID-19 Scale, and Emotional Appetite Questionnaire (EAQ).ResultsWe found that fear of COVID-19 is higher in female healthcare professionals than in males. Higher COVID-19 fear predicted a greater risk of positive emotional appetite (OR:2.2; 95%CI:1.4-3.2). In addition, the Fear of COVID-19 Scale total score positively correlated with negative EAQ scores in females (p < 0.05). Fear of COVID-19 Scale scores of healthcare professionals who reported that they experienced a decrease in appetite levels and meal frequency during the COVID-19 pandemic were higher than those who declared that their appetite level and meal frequency did not change (p < 0.05). Finally, we found that the odds of positive emotional eating were 2.3 times higher in overweight and obese people compared to underweight and normal weight people.ConclusionsThese findings highlight the significant impact of COVID-19-related fear on the emotional eating behaviors and overall dietary habits of healthcare professionals, emphasizing the need for targeted interventions to address psychological and nutritional challenges in this vulnerable population during and after pandemics.

Will Public Health Emergencies Affect Compensatory Consumption Behavior? Evidence from Emotional Eating Perspective

This research examines the correlation between the COVID-19 pandemic and the desire to engage in compensatory consuming behaviors, specifically emphasizing emotional eating as a psychological coping strategy, particularly with respect to snacks and sweets. Conducting sentiment analysis by using a Natural Language Processing (NLP) method on posts from Sina Weibo, a leading Chinese social media platform, the research identifies three distinct phases of consumer behavior during the pandemic: anxiety, escapism, and compensatory periods. These stages are marked by varying degrees of emotional eating tendencies, illustrating a psychological trajectory from initial shock to seeking comfort through food as a means of regaining a sense of normalcy and control. The analysis reveals a notable increase in posts expressing a desire for compensatory consumption of snacks and sweets in 2020 compared to 2019, indicating a significant shift towards emotional eating amid the pandemic. This shift reflects the broader psychological impacts of the crisis, offering insights into consumer behavior and the role of digital platforms in capturing public sentiment during global crises. The findings have implications for policymakers, health professionals, and the food industry, suggesting the need for strategies to address the psychological and behavioral effects of natural disasters.

The mediating role of sleep quality in the relationship between orthorexia nervosa and fear of COVID-19

The COVID-19 (SARS-CoV-2) pandemic has jeopardized humanity worldwide and has considerably altered the healthy lifestyle behaviors of societies. This study examined the possible mediating role of sleep quality in the relationship between orthorexia nervosa and fear of COVID-19 among Turkish adults. This study used an observational and descriptive design. It was carried out online with 1,130 participants across Turkey between April and August 2021. The data were collected using a questionnaire, the Fear of COVID-19 Scale (FC-19S), the Pittsburgh Sleep Quality Index (PSQI), and Orthorexia Nervosa-R (ON-R). The participants had an ON-R mean score of 3.08 ± 0.90 and a mean PSQI score of 8.03 ± 2.80. Likewise, their mean FC-19S score was 18.24 ± 6.55. There was a significant positive correlation between the FC-19S and the PSQI (r = 0.208; p = 0.000) as well as a significant negative correlation between the ON-R and the PSQI (r = - 0.145; p = 0.000). In addition, the results of the process model analysis supported our hypotheses that the PSQI was a predictor of ON-R and that its direct and indirect effects were moderated by FC19S and the PSQI. A one-unit increase in FC-19S scores causes an average 1% increase on the ON-R scale, while it generates an 8% increase on the PSQI. It was determined that the PSQI total score caused an average of 6% increase in the ON-R scale score. The findings of this study showed that sleep quality has a mediating role in the relationship between orthorexia nervosa and fear of COVID-19 experienced by Turkish adults during the pandemic. For this reason, governments need to take the necessary precautions concerning this subject when creating action plans for possible global crisis situations that may adversely affect public health in the future.

Are depression, resilience and fear of COVID-19 related to eating behavior and nutrition status of university students?

OBJECTIVES

This study was designed to examine eating behaviors and their association with fear and depression states concerning COVID-19 among students in Turkey.

METHODS

A total number of 499 students, 336 (67.3%) female and 163 (32.7%) male, participated in an online-based cross-sectional study. The survey collected data on the Dutch eating behavior questionnaire (DEBQ), along with measuring psychological effect by using the Fear of COVID-19 Scale, Beck Depression Inventory, and Brief Resilience Scale. In addition, 24-h dietary records were used to calculate the daily energy and macronutrient intakes in the study.

RESULTS

A negative correlation between brief resilience and fear of COVID-19 was found. Total and subdomain DEBQ scores were positively correlated with fear of COVID-19; conversely, there was a negative correlation with brief resilience (P < 0.05). More than half (58.9%) of students had depression, and students who had moderate and severe depression had higher total DEBQ and emotional eating scores. Students with severe depression had the highest levels of fear of COVID-19. Students having higher daily energy intake had greater fear concerning COVID-19, and the daily energy intake was negatively correlated with restrained and external eating.

CONCLUSIONS

During the pandemic, negative psychological effects resulted in unfavorable dietary behavioral consequences, depending on the increasing levels of stress.

Reliability and Validity of the Emotional Eater Questionnaire in Romanian Adults

Negative emotions and chronic stress trigger abnormal compensatory behaviors known as emotional eating (EE). EE is a well-known mediator for increased body mass index and weight gain. Our aim was to analyze the factor structure and validity and reliability of the Emotional Eater Questionnaire (EEQ) in a sample of 200 Romanian adults with excess weight. Principal component analysis (PCA) was used to assess the construct validity. The mindful eating questionnaire (MEQ) was used to test concurrent validity. Cronbach’s alpha and Spearman correlations were used to analyze internal and external reliability. The socio-demographic characteristics were used as factors for convergent validity. PCA revealed the existence of three major factors, disinhibition, type of food, and guilt, which accounted for 64.9% of the variance. Concurrent validity showed medium to large associations with MEQ (r = 0.650; p < 0.001) and a large association with the emotional subscale of MEQ (r = 0.732; p < 0.001). Reliability was adequate with Cronbach’s alfa = 0.841 and ICC = 0.775. In a multivariate model, the highest contribution to the EE score was the age (beta = −0.327), followed by feminine gender (beta = 0.321), high levels of perceived stress (beta = 0.215), BMI (beta = 0.184) and lower perceived health status (beta = 0.184). The Romanian version of the EEQ is a reliable and valid tool for measuring emotional eating in adults with excess weight.

Healthcare workers' self-regulatory eating behaviours are associated with being stress-free during the Covid-19 lockdown in Singapore

Our study sought to examine the impact of the pandemic and the Circuit-breaker (CB) measures on dietary behaviours of healthcare workers (HCW). In addition, the association between self-regulatory eating behaviours and psychological stress was explored. Our study employed a cross-sectional anonymous survey that examined the demographics, dietary habits, self-regulatory eating behaviours (SR) and their association to stress levels of healthcare workers (HCWs) before and during the Circuit Breaker (CB) in Singapore. The survey was conducted over four weeks from May 17 to June 18, 2020. Snowball sampling was performed in the final week. A total of 707 participants took part in the survey. Due to the CB measures and modifications of work scope and work areas, there were significant changes in their dietary behaviors before CB versus during the CB period (n = 707), with many reducing the intake of vegetables (p = 0.018) while increasing their intake of unhealthy food choices such as canned drinks (p = 0.002), convenience food (p ≤ 0.001) and alcoholic drinks (p = 0.034). Before the CB period, 91.8% (602/656) of participants who intended to have a healthy diet were classified in medium-to-high SR groups whereas during the CB period, 87.7% (575/656) were in medium-to-high SR groups and the difference was statistically significant (p = 0.011). Nurses, administrative staff, HCWs of Chinese and Indian ethnicities, staff who did not complete university education and those who did not have domestic helpers were more likely to have reduced SR. Importantly, amongst participants who intended to have a healthy diet, 70.9% displayed no change or improved eating habits and showed medium-to-high levels of SR during CB. Participants with no changes in SR were 2.11 times more likely to be stress-free as compared to those who had deteriorated SR (OR 2.11 95% CI 1.27–3.48, p = 0.004). Due to CB measures and work modifications, dietary behaviours of HCWs deteriorated with increased intake of unhealthy food choices. HCWs who maintain their self-regulatory eating behaviour are more likely to be stress-free. Short screening questionnaires based on SR changes should be developed and explored as surveillance tools for assessment of HCWs’ general well-being such that personalized interventions to vulnerable groups of workers could be implemented effectively on the ground.

Relationship between Mental Health and Emotional Eating during the COVID-19 Pandemic: A Systematic Review

Obesity is one of the most dangerous epidemics of the 21st century. In 2019, the COVID-19 pandemic began and caused many deaths among patients with obesity with and without complications. Simultaneously, the lockdown related to the COVID-19 pandemic caused a host of emotional problems including anxiety, depression, and sleep disturbances. Many people began to cope with their emotions by increasing food (emotional eating) and alcohol consumption and in combination with decreased physical activity, promoted the development of overweight and obesity. Emotional eating, also known as stress eating, is defined as the propensity to eat in response to positive and negative emotions and not physical need. It should be noted that emotional eating may be the first step in the development of binge eating disorder and its extreme subtypes such as food addiction. Interestingly in some post-bariatric surgery patients, an increased frequency of addictive disorders has been observed, for example food addiction replaced by alcohol addiction called: “cross addiction” or “addiction transfer”. This data indicates that obesity should be treated as a psychosomatic disease, in the development of which external factors causing the formation of negative emotions may play a significant role. Currently, one of these factors is the COVID-19 pandemic. This manuscript discusses the relationships between the COVID-19 pandemic and development of emotional eating as well as potential implications of the viral pandemic on the obesity pandemic, and the need to change the approach to the treatment of obesity in the future.