ABSTRACT
ABSTRACT Objective The Coronavirus disease 2019 is a global public health problem that has led to psychological disorders (depression, anxiety, etc.), especially in fragile individuals such as those affected by multiple sclerosis. This study investigated the relationship between anxiety and nutritional habits during the Coronavirus disease 2019 outbreak in multiple sclerosis patients. Methods This cross-sectional study was an online survey of multiple sclerosis patients living in Turkey. The total sample consisted of 294 multiple sclerosis patients. A questionnaire containing general demographic data, the Beck Anxiety Inventory, and nutritional attitudes and habits was applied to multiple sclerosis patients. Results Moderate or severe anxiety scores were found in 42.2% of multiple sclerosis patients. Weight gain was reported in 40.5% of them during the outbreak. A statistically significant difference was found in the distribution of individuals' Beck Anxiety Inventory scores for consumption of nuts/seeds, rice/pasta, cake/cookies, and water. A 1-unit increase in Beck Anxiety Inventory scores led to a 1.04 times increased consumption of bread and rice/pasta and a 1.05 times increased consumption of cake/cookies either before or after controlling for potential confounders. A 1-unit increase in Beck Anxiety Inventory scores led to a 1.06 times decreased consumption of water and a 1.04 times decreased consumption of meat and poultry, fruit (fresh), and rice/pasta, either before or after controlling for potential confounders. Conclusion During the Coronavirus disease 2019 outbreak, anxiety led to changes in multiple sclerosis patients' nutritional habits and food preferences. The continuous surveillance of psychological consequences and nutritional counseling during outbreaks should become routine as part of preparedness efforts worldwide.
RESUMO Objetivo A doença do Coronavírus - 2019, causada pelo Severe Acute Respiratory Syndrome Coronavirus (SARS-CoV-2), é um problema de saúde pública global e tem levado os indivíduos desenvolverem distúrbios psicológicos (depressão, ansiedade, etc.), especialmente indivíduos frágeis, como aqueles afetados por esclerose múltipla. O objetivo deste trabalho foi investigar a relação entre ansiedade e hábitos nutricionais em pacientes com esclerose múltipla durante o surto de coronavírus. Métodos Este estudo transversal é resultado de uma pesquisa online com pacientes com esclerose múltipla que vivem na Turquia (n=294). Um formulário de questionário contendo dados demográficos gerais, o Inventário de Ansiedade de Beck e atitudes e hábitos nutricionais foi aplicado a pacientes com esclerose múltipla. Resultados Escores de ansiedade moderados ou graves foram encontrados em 42,2% dos pacientes com esclerose múltipla. O ganho de peso foi relatado em 40,5% durante o surto. Foi encontrada diferença estatisticamente significativa na distribuição dos escores do Inventário de Ansiedade de Beck dos indivíduos para o consumo de nozes/sementes, arroz/massa, bolo/biscoitos e água. Um aumento de uma unidade nas pontuações do Inventário de Ansiedade de Beck levou a um aumento de 1,04 vezes no consumo de pão e arroz/massa e 1,05 vezes no consumo de bolo/biscoitos antes ou depois de controlar possíveis fatores de confusão. Um aumento de uma unidade nas pontuações do Inventário de Ansiedade de Beck levou a uma redução de 1,06 vezes no consumo de água e 1,04 vezes no consumo de carnes e aves, frutas (frescas) e arroz/massa antes ou depois de controlar possíveis fatores de confusão. Conclusão Durante o surto de coronavírus, a ansiedade levou a mudanças nos hábitos nutricionais e nas preferências alimentares dos pacientes com esclerose múltipla. A vigilância contínua das consequências psicológicas e o aconselhamento nutricional para surtos devem se tornar rotina como parte dos esforços de preparação em todo o mundo.
Subject(s)
Humans , Male , Female , Adolescent , Adult , Middle Aged , Aged , Young Adult , Anxiety/psychology , Disease Outbreaks , Feeding Behavior/ethnology , COVID-19/epidemiology , Multiple Sclerosis/psychology , Turkey/epidemiology , Cross-Sectional StudiesABSTRACT
COVID-19 outbreak in the world has caused wide psychological effects and related concerns. Nonetheless, only a few studies have thus far evaluated the degree of fear of COVID-19, partially due to the lack of validated measures. This study was planned and conducted to study of the "Fear of COVID-19 Scale" adapted to Turkish culture which to measure level of fear of adult individuals Coronavirus Disease and developed by Ahorsu et al. (2020). In the study, over 18 years old adults has been achieved through a online questionnaire form who living in Turkey. 839 individuals were analyzed. In the first part of the questionnaire form, demographic features were questioned, and in the second part, Fear of COVID-19 Scale was applied. The scale is five-item Likert type consisting of 7 questions. Whether there is a correlation between the items that is a prerequisite for the study factor analysis was examined by Bartlett Sphericity Test (x2 = 2770.755, p< 0.001) and the adequacy of the sample size was examined by Kaiser-Meyer-Olkin (KMO = 0.926). Accordingly, the results show that the sample size is sufficient. The level of internal consistency between items of the Fear of COVID-19 Scale was analyzed with item total correlations (>0.5) and Cronbach alpha internal consistency coefficients (0.874). As a result of the analyzes, the adaptation of the Fear of COVID-19 Scale to Turkish is robust and can be used in research assessing the psychological impact of COVID-19 among a Turkish adult population. (PsycInfo Database Record (c) 2022 APA, all rights reserved) (Turkish) Kovid-19 salgini dunyada genis psikolojik etkilere ve iliskili sorunlara yol acmistir. Bununla birlikte bugune kadar cok az calisma, kismen valide edilmis calismalarin eksikligi nedeniyle salginin neden oldugu korkuyu degerlendirmistir. Bu arastirmada yetiskin bireylerin Kovid-19 salginina bagli korku duzeyini olcmek icin Ahorsu ve ark. (2020) tarafindan gelistirilen "Kovid-19 Korku Olcegi"nin gecerlik ve guvenirlik calismasinin yapilmasi ve Turk kulturune uyarlanmasi amaclanmistir. Turkiye'de yasayan 18 yas uzeri yetiskin bireylere online anket yoluyla ulasilmistir. Toplamda 839 bireyin verileri analiz edilmistir. Anketin ilk bolumunde demografik ozellikler sorgulanmis, ikinci bolumunde Kovid-19 Korku Olcegi uygulanmistir. Olcek yedi sorudan olusan 5'li Likert tiptedir. Calisma faktor analizinin on kosulu olan maddeler arasi korelasyon olup olmadigi Bartlett Kuresellik testi (x 2 =2770,755, p<0,001) ile orneklem buyuklugunun yeterliligi ise Kaiser-Meyer-Olkin (KMO=0,926) ile incelenmistir. Buna gore sonuclar orneklem buyuklugunun yeterli oldugunu gostermektedir. Kovid-19 Korku Olceginin maddeler arasinda ic tutarliliginin ne duzeyde oldugu madde toplam korelasyonlari (>0,5) ve Cronbach alpha ic tutarlilik katsayilari ile (0,874) incelenmis ve olcegin butunu Kovid-19 salginina bagli korku durumunu yansittigi belirlenmistir. Yapilmis analizler sonucunda yetiskin bireylerde Kovid-19 nedeniyle gelisen korku duzeyini olcmek icin uygundur ve bu olcegin Turkce formunun gecerli ve guvenilir oldugu saptanmistir. (PsycInfo Database Record (c) 2022 APA, all rights reserved)
ABSTRACT
OBJECTIVE: The aim of this study was to evaluate effects of fear and anxiety on nutrition during the COVID-19 pandemic. DESIGN: Participants were recruited by an online survey in this cross-sectional study. The questionnaire included general demographic characteristics, level of fear and anxiety, and nutritional habits. The Fear of COVID-19 Scale (FCV-19S) and Generalized Anxiety Disorder-7 test (GAD-7) were used to determine fear and anxiety. SETTING: Turkey. PARTICIPANTS: A total sample consisted of 1012 adults. RESULTS: In pandemic, fear and anxiety caused individuals to skip breakfast and snacks less, but more at lunch. A positive significant correlation was observed between the increased consumption of yoghurt, cheese and water and FCV-19S scores. There was a positive significant correlation between cheese, legume, nuts-seeds, cake-cookies, dessert and tea consumption and GAD-7 scores. A 1-unit increase in FCV-19S scores affected 1·04 times of increased consumption of yoghurt, kefir, cheese, nuts-seeds, fruit (dry) and rice-pasta. A 1-unit increase in GAD-7 scores affected 1·03 times of increased consumption of egg and fruit (fresh); 1·04 times of increased consumption of cheese and other vegetables; 1·05 times of increased consumption of milk, meat, poultry, fish, legume, nuts-seeds, fruit (dry), cake-cookies and tea; 1·07 times of increased consumption of rice-pasta and coffee and 1·08 times of increased consumption of bread and dessert. CONCLUSIONS: In pandemic, anxiety and fear led to changes in individuals' nutritional habits and food preferences. Continuous surveillance of psychological consequences for outbreaks should become routine as part of preparedness efforts worldwide. In addition, the effects of these psychological problems on nutrition should be evaluated.