International Journal of Cardiovascular Sciences. 11/Jul/2023;36:e20220066.

Food Consumption and Health Outcomes in Women During the COVID-19 Pandemic

Mariana Barbosa Lopes, Luciana Nicolau Aranha , Lara Ribeiro Pinto, Paula Critina Moreira dos Santos Lino, Ronir Raggio Luiz , Gláucia Maria Moraes de Oliveira , Glorimar Rosa

DOI: 10.36660/ijcs.20220066

Abstract

Background

The COVID-19 pandemic has changed food consumption.

Objective

Evaluate the association between metabolic phenotypes, changes in food consumption during the pandemic, and health outcomes in obese women.

Methods

Cross-sectional observational study including 491 women without previous diagnosis of chronic diseases, evaluated according to metabolic phenotype. During the pandemic, a subsample was re-evaluated by online questionnaires via Google Forms. Analyzed anthropometric, biochemical, and dietary data as well as health outcomes (coronary artery disease, type 2 diabetes, hypertension, dyslipidemia or death). Information on mortality was collected from the Internal Affairs Office of the State of Rio de Janeiro and the Health Department of the State of Rio de Janeiro. Statistical analysis was performed using the statistical program SPSS 21, with Mann-Whitney test, Pearson’s chi-squared, Spearman correlation, and binary logistic regression, at a significance level of 5%.

Results

The anthropometric, glucose, and lipid profiles showed significant differences between the metabolically healthy and metabolically unhealthy groups (p = 0.00). Before the pandemic, women in the metabolically unhealthy group had higher dietary intakes of lipids (p = 0.01), saturated fat (p = 0.01) and sodium (p = 0.04), during the pandemic, they consumed more energy (p = 0.04), lipids (p = 0.02), saturated fat (p = 0.02), proteins (p = 0.03) and sodium from ultra-processed foods (p = 0.03). Consequently, health outcomes were more prevalent in the metabolically unhealthy group (p = 0.00).

Conclusion

Observed that metabolically healthy women had qualitatively better food intake and fewer health outcomes throughout the study.