Was diet quality related to COVID-19 depression and fear states in adults during the COVID-19 pandemic in Turkey?
Palabras clave:
Covid-19, Depression, Diet quality, Dietary habitsResumen
Objective
This study was designed to examine diet quality among adults in Turkey, and it’s association to depression and fear states concerning COVID-19.
Methods
A total number 105 volunteers participated, 56 (53.3%) females and 49 (46.7%) males aged between 19 and 64 years old, in an online-based cross-sectional study. The questionnaire was prepared to determine information about participant’s demographic characteristics, dietary habits, fear of COVID-19 (FCV-19S), depression, anxiety, stress levels (DASS-21) and diet quality (Healthy Eating Index, HEI-2015).
Results
It was observed that 42.9% of participants increased home cooking and 51.4% of those decreased ready meal consumption during COVID-19 (p<0.05). The mean FCV-19S and DASS-21 scores of females were higher than males (F/M:20.3±6.40/16.9±6.78, p=0.012; 36/16, p=0.036; respectively). Also 19.6% of females had moderate depression, while 16.3% of males had extremely severe depression in anxiety subscales. A statistically significant correlation was found between FCV-19S and DASS-21 (r=0.416, p<0.001). No significant correlation was found between HEI-2015 and neither FCV-19S nor DASS-21. The mean HEI-2015 scores of females and males identified respectively 64.0±13.07 and 55.3±11.62 (p<0.001). Daily energy intake, carbohydrate and fat intake were negatively correlate with HEI-2015 (0.000). Daily carbohydrate intake was negatively correlate between DASS-21 (r=-0.209; p=0.033).
Conclusion
Reducing depression, stress, anxiety, and fear levels during the pandemic will ensure a good level of diet quality by affecting the nutritional habits of individuals. For this reason, it will be essential for individuals to receive support from a multidisciplinary team of dietitians and psychologists.
Citas
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Derechos de autor 2025 Bilge Erdogan, Hanife Avci, Aylin Acikgoz Pinar
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
