Anxiety, anhedonia and food consumption during the COVID-19 quarantine in Chile

Landaeta-Díaz, Leslie; González-Medina, Gabriel; Agüero, Samuel Durán

The current epidemic of COVID-19 has gained attention and highlighted the need for a better understanding of the population's mental health. Diet has been identified as an environmental determinant of mental health. In this regard, it has been suggested that the consumption of palatable foods represents a strategy to mitigate negative emotions, such as anxiety. This study aimed to evaluate the association between symptoms of anxiety and/or anhedonia to food consumption patterns during the period of COVID-19 quarantine in Chile. We conducted a cross-sectional study with non-randomized sampling via an online survey. A total of 1725 responses were collected. Each person self-answered the Beck Anxiety Inventory, Snaith-Hamilton Pleasure Scale for anhedonia, the Food Intake Questionnaire, and questions regarding type and duration of lockdown, as well as body weight and food serving variation. Significant correlations were observed between fried food consumption and self-reported body weight. The subjects who consumed fried food three times a week, had higher weight (63.5%) (χ(2) = 48.5 and p < 0.001). Those who ate one and two or more pastries on a week had 1.41 and 1.49, respectively higher odds of reporting increased body weight. We found a relationship anxiety level and sugar-sweetened beverages level (χ(2) = 25.5; p 0.013), fast food intake (χ(2) = 63.4; p < 0.001), and pastry consumption (χ(2) = 37.7; p < 0.001). In conclusion, it is important to monitor the evolution of these findings since they could represent a risk of increased health problems in the future post-lockdown period.