Table 4.
Dietary characteristics of the study findings by other major principal food sources. Data on home-cooking habits were also included.
| Authors, Year [Ref.] | Junk/Fast Foods | Dressing Fat | Protein Sources |
Snacks | Alcohol | Home Cooking |
|---|---|---|---|---|---|---|
| Ghosh et al., 2020 [13] | - | 5% increased overall fat intake (ghee, butter) | 3% increased overall protein intake (eggs, fish, meat, pulses, soybean) | 23% increase snacking frequency (>4/day) | 8% decreased daily intake by 25–50% versus 3% of increase | Widespread (97%) |
| Ruiz-Roso et al., 2020 [21] | Up to 18.5% increase (>4/week) | - | 23.6% increased pulses intake (>4/week) against 22.8% before | - | ||
| Rodríguez-Pérez et al., 2020 [18] | Up to 34% lower fast foods and processed meat weekly intake | 4% increase of olive oil daily intake | Up to 75% and 7% increase in weekly fish and pulses intake. Almost 2% decreased daily meat intake. | 37.6% increased snacking frequency | 57.3% decreased weekly intake. | 45.7% increase |
| Pietrobelli et al., 2020 [19] | Increased potato chips intake (0.07 ± 0.24 to 0.61 ± 0.83 serving/day) | - | Increased daily red meat consumption (from 1.80 ± 1.53 to 3.46 ± 2.45) | - | ||
| Sidor et al., 2020 [11] | Higher frequency | - | Dairy, meat, and pulses were consumed by the majority quite often during the week | Up to 60% increase | 14.6% increase | 62.3% increase |
| Di Renzo et al., 2020 [14] | 29.8% decrease | - | Up to 15% increased eggs, meat, and pulses. Decreased fresh fish consumption -22% | - | 13% decreased wine and beer consumption | - |
| Romeo-Arroyo et al., 2020 [15] | - | 30% increase of eggs, 39% increase of milk and dairy products, and 33% decrease of fish intake | - | 27% decreased alcoholic beverages | Widespread (between 4 and 6 on a 7-point scale of agreement) | |
| Scarmozzino et al., 2020 [22] | - | 23.5% increased frequency | 36.8% decreased wine, beer, and liquors consumption | - | ||
| Górnicka et al., 2020 [12] | 36.6% decrease | - | Increased low-fat meat and/or eggs (15.7%), pulses (13.9%), and milk and dairy products (20.8%) intake. Decreased fish and seafood (17%), and processed meat (17.7%) intake. | 19.7% decreased salty snacks | 18.1% increase | 48% increase |
| Reyes-Olavarría et al., 2020 [20] | Increased junk and fried foods intake (1–2 times/week) | - | About 25% consumed red and white meat more than 3 times/week. 75.1% and 83.7% consumed fish and pulses 1–2 times/week. | - | 30% declared a daily consumption of alcohol | 59.6% increase |
| Pellegrini et al., 2020 [16] | - | 81% reported equal or greater consumption of overall protein sources than pre-COVID-19 | 60.6% reported equal or greater snacking frequency | - | ||
| Wang et al., 2020 [17] | - | Meats, dairy products, and eggs fulfilled the recommendation of the dietary guidelines for Chinese residents | About 30% reported an increased snacking frequency | - | ||