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dc.contributor.authorMontero López, María del Pilar 
dc.contributor.authorMora Urda, Ana Isabel 
dc.contributor.authorMartín Almena, Francisco Javier
dc.contributor.authorEnríquez-Martínez, Oscar Geovanny
dc.contributor.otherUAM. Departamento de Biologíaes_ES
dc.contributor.otherUAM. Departamento de Didácticas Específicases_ES
dc.date.accessioned2023-01-11T09:03:58Z
dc.date.available2023-01-11T09:03:58Z
dc.date.issued2022-07-26
dc.identifier.citationInternational Journal of Environmental Research and Public Health 19.15 (2022): 9079es_ES
dc.identifier.issn1660-4601 (online)es_ES
dc.identifier.issn1661-7827 (print)es_ES
dc.identifier.urihttp://hdl.handle.net/10486/705829
dc.description.abstractBackground: This cross-sectional study compares eating behaviors before and during the COVID-19 lockdown that was decreed in Spain on 14 March 2020. Methods: The sample was made up of 1177 people aged 18 years or older who responded during the month of June 2020 to a questionnaire designed in Google Forms. Information was collected on the frequency of food consumption before and during lockdown. A dietary inflammatory index (DII) was created with positive or negative values depending on the inflammatory potential of different foods, vegetables, fruits, nuts, legumes, meat, fish, eggs, yogurt, milk, cheese, industrial pastries, salty snacks, fast food, and soft drinks. The scores from before and during confinement were compared. Results: Most of the people in the sample maintained their eating pattern during lockdown. Among those who changed, the majority increased their consumption of healthy foods, which resulted in a decrease in the inflammatory potential of the diet; this was particularly the case in men. Conclusions: The improvement in the quality of the diet contributed to a significant decrease in DII during confinement, especially in menes_ES
dc.format.extent17 pag.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.relation.ispartofInternational Journal of Environmental Research and Public Healthes_ES
dc.rights© 2022 by the authors. Licensee MDPI, Basel, Switzerlandes_ES
dc.subject.otherCOVID-19es_ES
dc.subject.otherEating Behaviores_ES
dc.subject.otherLockdownes_ES
dc.subject.otherAnti-Inflammatory Dietes_ES
dc.subject.otherGenderes_ES
dc.subject.otherDietary Habitses_ES
dc.subject.otherPhysical Activity Levelses_ES
dc.titleChanges in eating behaviors during the COVID-19 lockdown and the impact on the potential inflammatory effects of dietes_ES
dc.typearticlees_ES
dc.subject.ecienciaBiología y Biomedicina / Biologíaes_ES
dc.subject.ecienciaEducaciónes_ES
dc.relation.publisherversionhttps://doi.org/10.3390/ijerph19159079es_ES
dc.identifier.doi10.3390/ijerph19159079es_ES
dc.identifier.publicationfirstpage9079-1es_ES
dc.identifier.publicationissue15es_ES
dc.identifier.publicationlastpage9079-17es_ES
dc.identifier.publicationvolume19es_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dc.rights.ccReconocimientoes_ES
dc.rights.accessRightsopenAccesses_ES
dc.facultadUAMFacultad de Cienciases_ES
dc.facultadUAMFacultad de Formación de Profesorado y Educaciónes_ES


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