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Food Consumption and COVID-19 Risk Perception of University Students

Author

Listed:
  • Stephanie Rodriguez-Besteiro

    (Faculty of Sports Sciences, Universidad Europea de Madrid, Tajo Street, s/n, 28670 Madrid, Spain)

  • Gabriel Valencia-Zapata

    (Programa de Psicologia, Universidad Metropolitana, Barranquilla 080002, Colombia)

  • Elisama Beltrán de la Rosa

    (Programa de Psicologia, Universidad Metropolitana, Barranquilla 080002, Colombia)

  • Vicente Javier Clemente-Suárez

    (Faculty of Sports Sciences, Universidad Europea de Madrid, Tajo Street, s/n, 28670 Madrid, Spain
    Grupo de Investigación en Cultura, Educación y Sociedad, Universidad de la Costa, Barranquilla 080002, Colombia)

Abstract

The aim of this study is to examine the differences in COVID-19 risk perception of university students, depending on their food consumption (proinflammatory diet and non-proinflammatory diet). A total of 513 university students aged between 16 and 42 years (PDG: mean 20.26, standard deviation 3.07; NPDG: mean 21.78, standard deviation 4.12) were interviewed via an online questionnaire. The study subjects were divided into two groups: a proinflammatory diet group (PDG) who obtained higher values on pasta, rice, bread, pastries, juices, and fruit consumption; and non-proinflammatory diet group (NPGD) who presented low consumption on these products. Significant results were obtained ( p < 0.05) on how a proinflammatory diet presented a higher COVID-19 risk perception in university students (PDG 7.92 ± 2.46; NPGD 7.12 ± 2.28). In addition, students with a proinflammatory diet presented lower values in depression (PDG 48.32 ± 5.33; NPGD 49.83 ± 5.23) and loneliness (PDG 4.91 ± 1.67; NPGD 5.14 ± 1.68) and higher values in openness to experience (PDG 7.5 ± 1.53; NPGD 7.20 ± 1.54) than students with a non-proinflammatory diet. Furthermore, students with a proinflammatory diet were most affected in work (loss of work, reduced work, or unaffected work) due to the COVID-19 crisis (PDG 2.54 ± 0.65; NPGD 3.99 ± 0.26). The proinflammatory diet group presented higher values in complying with the confinement rules than students with a non-proinflammatory diet (PDG 8.26 ± 1.83; NPGD 7.74 ± 2.10). The results of this study may be a useful tool to explain and prevent both the psychological and general health consequences of the COVID-19 pandemic in students.

Suggested Citation

  • Stephanie Rodriguez-Besteiro & Gabriel Valencia-Zapata & Elisama Beltrán de la Rosa & Vicente Javier Clemente-Suárez, 2022. "Food Consumption and COVID-19 Risk Perception of University Students," Sustainability, MDPI, vol. 14(3), pages 1-11, January.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:3:p:1625-:d:738740
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    Cited by:

    1. Stephanie Rodriguez-Besteiro & Ana Isabel Beltran-Velasco & José Francisco Tornero-Aguilera & Marina Begoña Martínez-González & Eduardo Navarro-Jiménez & Rodrigo Yáñez-Sepúlveda & Vicente Javier Cleme, 2023. "Social Media, Anxiety and COVID-19 Lockdown Measurement Compliance," IJERPH, MDPI, vol. 20(5), pages 1-13, March.

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