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초록·키워드
The pandemic has caused a decrease in physical activity and social contact. resulting in changes in the dietary habits. This study aimed to investigate these changes in Korean adults by comparing their nutritional status and health behaviors before and after the pandemic. We also examined the nutritional status using the Korea Healthy Eating Index(KHEI) based on the consumption of ultra-processed foods. The data from the 7th(2018-2019) and 8th(2020-2021) Korea National Health and Nutrition Examination Survey(KNHANES) was analyzed, including information from 17,969 adults aged 19 years and older. Compared to before the pandemic, there was a decrease in the proportion of people consuming alcohol and smoking cigarettes. However, food insecurity increased after the pandemic. Additionally, individuals experienced increases in weight, waist circumference, and body mass index. The analysis of dietary intake revealed several changes. Post-pandemic, there was higher intake of protein, fat, saturated fat, cholesterol, dietary fiber, phosphorus, and potassium. On the other hand, the consumption of ultra-processed foods and the Healthy Eating Index(HEI) score were both lower. Interestingly, both before and after the pandemic, a higher consumption of ultra-processed foods was associated with higher intake of energy, fats, saturated fats, and glucose. Similarly, a lower HEI score was associated with a higher consumption of ultra-processed foods.
This study emphasizes the differences in nutritional status between the pre- and post-pandemic periods and demonstrates the negative impact of higher consumption of ultra-processed foods on nutritional status. These findings can serve as basis for developing dietary intervention strategies in response to future infectious threats.
This study emphasizes the differences in nutritional status between the pre- and post-pandemic periods and demonstrates the negative impact of higher consumption of ultra-processed foods on nutritional status. These findings can serve as basis for developing dietary intervention strategies in response to future infectious threats.
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