A new study led by researchers from Penn State suggests that American diets may have temporarily improved in healthiness and variety following the onset of the COVID-19 pandemic. Published in the journal PLOS ONE, the research indicates a significant change in dietary patterns as states implemented various pandemic-response measures, including school and restaurant closures. These measures coincided with an improvement in diet quality by as much as 8.5% and an increase in food diversity by up to 2.6%.
Edward Jaenicke, a professor of agricultural economics at Penn State’s College of Agricultural Sciences and co-author of the study, commented that the findings offer a glimpse into the potential lasting benefits of the pandemic on the American diet. “With the closure of dine-in restaurants, we observed a shift towards a more diverse and somewhat healthier diet,” Jaenicke noted. He suggested that the pandemic provides a case study showing that reducing restaurant meals could have lasting benefits on the diversity and healthiness of the American diet, offering a hopeful perspective on the current situation.
The backdrop of this study is particularly stark against pre-pandemic dietary trends in the U.S., which were largely unhealthy according to the Dietary Guidelines for Americans. Despite slight improvements over the years, the average diet in the U.S. remained below recommended standards. The research team was initially focused on how food consumption might change following global catastrophes, such as asteroid impacts or nuclear warfare. However, the unexpected arrival of the COVID-19 pandemic provided a unique and real-time opportunity to examine changes in food consumption patterns during a significant global crisis, sparking intrigue and engagement among the researchers.
The study utilised data from the NielsenIQ Homescan Consumer Panel, which records detailed grocery purchasing data from 41,570 representative U.S. households. This dataset provided insights into the quantity and cost of products bought by these households both before and after the pandemic-triggered closures. By comparing food purchases from the pandemic period to the same period a year earlier within the same households, the researchers could effectively isolate the impact of the pandemic from individual purchasing habits.
The findings showed modest but notable increases in food diversity and significant improvements in diet quality following pandemic-related closures from March to June 2020, depending on the state. These improvements were observed across various demographics, though the change was minor in households with young children, lower incomes, or without access to a car.
Jaenicke pointed out that the closure of restaurants and schools and the subsequent disruptions in food availability at supermarkets led to these dietary shifts. Since Americans typically spend about half their food budget on meals outside the home, the pandemic dramatically altered the food landscape. Several factors might explain the observed dietary changes, including the reduction in restaurant dining often associated with less healthy options, a heightened health consciousness during the pandemic, disruptions in food supply chains prompting consumers to try new products, and changes in the amount of time available to families for cooking and meal preparation. This comprehensive understanding of the factors at play enlightens us about the complexity of dietary changes during a crisis.
Looking ahead, Jaenicke suggested that further research could explore how various types of disasters influence food purchasing and consumption habits, potentially providing valuable insights into managing food systems in times of crisis.
More information: Daniel P. Simandjuntak et al, Pandemic-induced changes in household-level food diversity and diet quality in the U.S., PLoS ONE. DOI: 10.1371/journal.pone.0300839
Journal information: PLoS ONE Provided by Penn State
