Food Insecurity and Less Frequent Cooking Dinner at Home Are Associated with Lower Diet Quality in a National Sample of Low-Income Adults in the United States during the Initial Months of the Coronavirus Disease 2019 Pandemic - 20/09/22
, Hannah Posluszny 1, Selma Kronsteiner-Gicevic, ScD 3, Walter Willett, MD, DrPH 3, Cindy W. Leung, ScD, MPH 4
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Abstract |
Background |
Food insecurity is a critical public health problem in the United States that has been associated with poor diet quality. Cooking dinner more frequently is associated with better diet quality.
Objective |
This study aimed to examine how food insecurity and dinner cooking frequency are associated with diet quality during the initial months of the coronavirus disease 2019 pandemic.
Design |
This cross-sectional study analyzed data from a national web-based survey (June 23 to July 1, 2020).
Participants/setting |
Participants were 1,739 low-income (<250% of the federal poverty level) adults in the United States.
Main outcome measures |
The outcome was diet quality, measured by the Prime Diet Quality Score (PDQS-30D). The PDQS-30D is a food frequency questionnaire-based, 22-component diet quality index.
Statistical analyses performed |
Food security status (high, marginal, low, or very low) and frequency of cooking dinner (7, 5 to 6, 3 to 4, or 0 to 2 times/week) were evaluated in relation to PDQS-30D scores (possible range = zero to 126) in age- and sex and gender-, and fully adjusted linear regression models. Postestimation margins were used to predict mean PDQS-30D score by food security status and dinner cooking frequency. The interaction between food security status and frequency of cooking dinner was also tested.
Results |
Overall, the mean PDQS-30D score was 51.9 ± 11 points (possible range = zero to 126). The prevalence of food insecurity (low/very low) was 43%, 37% of the sample cooked 7 times/week and 15% cooked 0 to 2 times/week. Lower food security and less frequent cooking dinner were both associated with lower diet quality. Very low food security was associated with a 3.2-point lower PDQS-30D score (95% CI –4.6 to –1.8) compared with those with high food security. Cooking dinner 0 to 2 times/week was associated with a 4.4-point lower PDQS-30D score (95% CI –6.0 to –2.8) compared with cooking 7 times/week. The relationship between food insecurity and diet quality did not differ based on cooking dinner frequency.
Conclusions |
During the initial months of the coronavirus disease 2019 pandemic food insecurity and less frequently cooking dinner at home were both associated with lower diet quality among low-income Americans. More research is needed to identify and address barriers to low-income households’ ability to access, afford and prepare enough nutritious food for a healthy diet.
Le texte complet de cet article est disponible en PDF.Key words : Food insecurity, Cooking frequency, Diet quality, COVID-19
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| Supplementary materials:Table 3, Table 4, Table 5, Table 6 are available at www.jandonline.org |
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| STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors. |
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| FUNDING/SUPPORT Funding for this study was provided by a Faculty Research Grant from the University of Michigan Poverty Solutions. J. Wolfson was supported by the National Institutes of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health (award #K01DK119166) and C. Leung was supported by the Eunice Kennedy Shriver National Institute for Child Health and Human Development (award #4R00HD084758). The funders had no role in the design of the study, analysis, or interpretation of the data or in writing the manuscript. |
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| AUTHOR CONTRIBUTIONS J. Wolfson and C. Leung designed the study and developed and fielded the survey. J. Wolfson and C. Leung developed the study hypotheses. J. Wolfson conducted the analyses and wrote the first draft of the manuscript. All authors critically reviewed and approved the manuscript as submitted. |
Vol 122 - N° 10
P. 1893 - octobre 2022 Retour au numéro
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