Dietary Habits before and during the COVID-19 Epidemic in Selected European Countries.

During the so-called "second wave of the pandemic" in Europe, the authors conducted a cross-sectional online survey that aimed to examine changes in dietary habits and associated practices, as well as physical activity during the COVID-19 pandemic and before the onset of lockdowns in three European countries: Poland, Austria and the United Kingdom. METHODS: The online observational study, both prospective and retrospective, conducted with the use of social media for the distribution of an anonymous online questionnaire, was completed from 1 October to 30 October 2020, during the second wave of the pandemic in Europe. The study encompassed a total of 1071 adults from Poland (n = 407), Austria (n = 353) and the United Kingdom (n = 311). RESULTS: The results of this study indicate that the COVID-19 confinement period influenced eating behavior and the level of physical activity in a group of adult residents of Poland, Austria and the United Kingdom. The general shopping frequency decreased, regardless of the place and manner. However, there was an increased interest in online grocery shopping. The resulting data revealed an increased frequency of the daily consumption of food products such as dairy, grains, fats, vegetables and sweets (p < 0.05). A rise in the frequency of purchasing frozen goods and food with long shelf life has also been observed. The changed workplace and working conditions or unemployment probably affected a perceptible rise in alcohol consumption (p = 0.02). In turn, physical activity levels markedly decreased, which reflected the body mass changes. CONCLUSION: The dietary habits in the studied countries have changed as a result of the pandemic situation. They contribute to the aggravation of the problem of excess body weight and its health consequences.

Possibilities of the Development of Edible Insect-Based Foods in Europe.

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.