Consumption of unhealthy food and its relationship with levels of stress, anxiety and sleep quality in students at a higher education institution during the COVID-19 quarantine period

Abstract

Introduction: The social isolation imposed by the COVID-19 pandemic has contributed to a sedentary lifestyle and increased the consumption of ultra-processed foods. Objective: To evaluate the consumption of unhealthy foods and their connection with levels of stress, anxiety and sleep quality in students of a Higher Education Institution during the Covid-19 quarantine period. Materials and Methods: Cross-sectional study, with university academics. The following variables were evaluated: sociodemographic and clinical; changes in behavior related to lifestyle during the pandemic and food consumption through the instrument of the Food and Nutritional Surveillance System (SISVAN). Statistical analysis was performed using the SPSS® version 21 program, with p<0.05 being considered statistically significant. Results and discussion: 130 students participated, 88.7% female, mean age 25 (±7.6) years. Among the participants, 43.9% reported weight gain and 18.5% weight loss in this period. Consumption of fried and salty foods for two days or more was associated with reduced sleep quality and higher prevalence of stress and anxiety levels (p<0.05). Conclusion: The association found between consumption of unhealthy foods and increased levels of stress, anxiety and reduced quality of sleep, highlight the close relationship between emotional triggers and food choices. This reinforces the importance of nutritional education with a view to eating behavior, aiming at intuitive eating in the face of stressful situations.