Table 2.

Percentage of participants who reported having increased and decreased their consumption frequency of different categories of food and beverages for participants who stated not having experienced changes in their eating habits and for those who characterized the changes as positive, negative or neither positive nor negative.

Change in consumption frequency	Food or beverage	No changes (n = 435)	Categorization of the changes
			Positive (n = 207)	Negative (n = 145)	Neither positive nor negative (n = 104)
More frequently than before	Fruit	23	52	10	29
	Vegetables (excluding potatoes and tubers)	17	63	10	24
	Potatoes and tubers	10	29	34	23
	Pulses	17	43	21	32
	Rice, pasta or polenta	9	21	50	29
	Meat and poultry	8	21	20	19
	Fish	7	19	5	9
	Water	16	34	21	32
	Bakery	9	7	37	18
	Cookies and alfajores	6	5	30	10
	Sweets and chocolates	9	9	38	17
	Yogurt and milk desserts	6	10	10	7
	Cured meats	4	2	29	8
	Savory snacks	4	3	19	13
	Frozen ready-to-eat meals	4	4	30	11
	Sweetened beverages	5	5	24	13
	Alcoholic beverages	14	18	32	25
Less frequently than before	Fruit	5	5	43	19
	Vegetables (excluding potatoes and tubers)	4	4	47	6
	Potatoes and tubers	3	9	12	4
	Pulses	3	2	15	4
	Rice, pasta or polenta	4	15	8	4
	Meat and poultry	8	21	26	13
	Fish	14	15	41	27
	Water	6	6	17	10
	Cookies and alfajores	17	46	25	36
	Sweets and chocolates	16	41	23	37
	Bakery products	26	56	28	40
	Yogurt and milk desserts	8	20	30	18
	Cured meats	17	39	23	28
	Savory snacks	18	38	19	26
	Frozen ready-to-eat meals	18	46	19	29
	Sweetened beverages	12	32	19	19
	Alcoholic beverages	12	17	17	12