Cambios en los hábitos alimentarios durante el periodo de confinamiento por la pandemia COVID-19 en España.

  1. Carmen Pérez-Rodrigo
  2. Marta Gianzo Citores
  3. Gotzone Hervás Bárbara
  4. Fátima Ruiz Litago
  5. Luis Casis Saenz
  6. Javier Aranceta Bartrina
  7. Maria Victoria Arija Val
  8. Ana M. López-Sobaler
  9. Emilio Martínez de Victoria Muñoz
  10. Rosa María Ortega Anta
  11. Teresa Partearroyo Cediel
  12. Joan Quiles i Izquierdo
  13. Lourdes Ribas Barba
  14. Amelia Rodríguez Martín
  15. Gemma Salvador Castell
  16. Josep Antoni Tur Marí
  17. Mercè Vidal Ibáñez
  18. Gregorio Varela Moreiras
  19. Lluis Serra-Majem
Revista española de nutrición comunitaria = Spanish journal of community nutrition

ISSN: 1135-3074

Year of publication: 2020

Volume: 26

Issue: 2

Type: Article

More publications in: Revista española de nutrición comunitaria = Spanish journal of community nutrition


Cited by

  • Dialnet Métricas Cited by: 33 (03-03-2024)

SCImago Journal Rank

  • Year 2020
  • SJR Journal Impact: 0.113
  • Best Quartile: Q4
  • Area: Medicine (miscellaneous) Quartile: Q4 Rank in area: 2323/2574
  • Area: Nutrition and Dietetics Quartile: Q4 Rank in area: 120/134

Scopus CiteScore

  • Year 2020
  • CiteScore of the Journal : 0.2
  • Area: Nutrition and Dietetics Percentile: 7
  • Area: Medicine (miscellaneous) Percentile: 6


Background: The lockout of borders, lockdown of the population and social isolation are key measures adopted in many countries to contain the COVID-19 pandemic. This study describes changes in eating habits and other lifestyles during confinement in a population group in Spain. Methods: A cross-sectional, observational study was conducted on a convenience sample of people aged 18 yr. and over, recruited online between April 21 and May 8, 2020 (weeks 6-8 of lockdown) in Spain (n = 1036). The protocol considered sociodemographic data, characteristics of confinement, usual food consumption and physical activity, and changes during confinement. Results: Most frequently reported changes in dietary habits are increased consumption of fruit (27%), eggs (25.4%), legumes (22.5%), vegetables (21%) and fish (20%) and reduced consumption of processed meats (35.5%), lamb or rabbit (32%), pizza (32.6%), distilled alcoholic beverages (44.2%), sugary drinks (32.8%) or chocolate (25.8%). Some differences were observed depending on age and adequacy of the usual diet. Some 14.1% who do not usually cook do so during this period; 15% do not do physical exercise, 24.6% sit more than 9 hours a day and 30.7% of smokers (14.7%) report increased tobacco use. 37% reported not sleeping well. Conclusions: Participants in this study report dietary changes during lockdown in Spain with a trend towards greater consumption of healthier foods, less consumption of foods of poor nutritional interest and an increase in the practice of cooking at home.