Evaluation of the Effects of Fear and Anxiety on Nutrition During the COVID-19 Pandemic in Turkey

Abstract

Objective: The aim of this study was to evaluate effects of fear and anxiety on nutrition during the COVID-19 pandemic. Design: Participants were recruited by an online survey in this cross-sectional study. The questionnaire included general demographic characteristics, level of fear and anxiety, and nutritional habits. The Fear of COVID-19 Scale (FCV-19S) and Generalized Anxiety Disorder-7 test (GAD-7) were used to determine fear and anxiety. Setting: Turkey. Participants: A total sample consisted of 1012 adults. Results: In pandemic, fear and anxiety caused individuals to skip breakfast and snacks less, but more at lunch. A positive significant correlation was observed between the increased consumption of yoghurt, cheese and water and FCV-19S scores. There was a positive significant correlation between cheese, legume, nuts-seeds, cake-cookies, dessert and tea consumption and GAD-7 scores. A 1-unit increase in FCV-19S scores affected 1.04 times of increased consumption of yoghurt, kefir, cheese, nuts-seeds, fruit (dry) and rice-pasta. A 1-unit increase in GAD-7 scores affected 1.03 times of increased consumption of egg and fruit (fresh); 1.04 times of increased consumption of cheese and other vegetables; 1.05 times of increased consumption of milk, meat, poultry, fish, legume, nuts-seeds, fruit (dry), cake-cookies and tea; 1.07 times of increased consumption of rice-pasta and coffee and 1.08 times of increased consumption of bread and dessert. Conclusions: In pandemic, anxiety and fear led to changes in individuals' nutritional habits and food preferences. Continuous surveillance of psychological consequences for outbreaks should become routine as part of preparedness efforts worldwide. In addition, the effects of these psychological problems on nutrition should be evaluated.