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Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents

Healthy diets promote immune functions and have been shown to reduce COVID-19 severity. In 2021, COVID-19 vaccines have become available to the general public. However, whether vaccination status could affect individual and populational health behaviors is unknown. This study aimed to investigate th...

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Autores principales: Li, Zhongyu, Ma, Yidi, Huo, Shanshan, Ke, Yalei, Zhao, Ai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9104347/
https://www.ncbi.nlm.nih.gov/pubmed/35564088
http://dx.doi.org/10.3390/foods11091365
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author Li, Zhongyu
Ma, Yidi
Huo, Shanshan
Ke, Yalei
Zhao, Ai
author_facet Li, Zhongyu
Ma, Yidi
Huo, Shanshan
Ke, Yalei
Zhao, Ai
author_sort Li, Zhongyu
collection PubMed
description Healthy diets promote immune functions and have been shown to reduce COVID-19 severity. In 2021, COVID-19 vaccines have become available to the general public. However, whether vaccination status could affect individual and populational health behaviors is unknown. This study aimed to investigate the impacts of vaccination status and confidence on dietary practices. An online survey was conducted in August 2021. We collected data on dietary intake, diversity and behaviors, vaccination status and confidence and socio-demographic characteristics. Among the 5107 responses received, a total of 4873 study participants were included in the final analysis. Most of our participants aged between 18 and 45 years and 82% of them were fully vaccinated against COVID-19. Household level dietary diversity was found to be higher among people who were fully vaccinated (β = 0.321, 95%CI: 0.024 to 0.618) or who were more confident in the protectiveness of the vaccine (β for tertile 3 comparing with lowest tertile = 0.544, 95%CI: 0.407, 0.682). Vaccination promoted the intake of seafood, but it was also positively associated with the consumption of sugar, preserved, fried and barbequed foods and reduced vegetable intake. Higher vaccination confidence was associated with increased consumption of seafood, bean, fruits and vegetables and reduced fat intake. Changes in dietary behaviors compared with early 2021 (when vaccination was not common) were observed and differed by vaccination status and confidence level. Conclusion: COVID-19 vaccination status and confidence had varied, and possibly negative, impacts on dietary intake and behaviors. Our results suggest that vaccination status and confidence might be significant influencing factors affecting people’s health behaviors and highlight that healthy eating should be consistently promoted to prevent poor dietary practices during global health crisis.
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spelling pubmed-91043472022-05-14 Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents Li, Zhongyu Ma, Yidi Huo, Shanshan Ke, Yalei Zhao, Ai Foods Article Healthy diets promote immune functions and have been shown to reduce COVID-19 severity. In 2021, COVID-19 vaccines have become available to the general public. However, whether vaccination status could affect individual and populational health behaviors is unknown. This study aimed to investigate the impacts of vaccination status and confidence on dietary practices. An online survey was conducted in August 2021. We collected data on dietary intake, diversity and behaviors, vaccination status and confidence and socio-demographic characteristics. Among the 5107 responses received, a total of 4873 study participants were included in the final analysis. Most of our participants aged between 18 and 45 years and 82% of them were fully vaccinated against COVID-19. Household level dietary diversity was found to be higher among people who were fully vaccinated (β = 0.321, 95%CI: 0.024 to 0.618) or who were more confident in the protectiveness of the vaccine (β for tertile 3 comparing with lowest tertile = 0.544, 95%CI: 0.407, 0.682). Vaccination promoted the intake of seafood, but it was also positively associated with the consumption of sugar, preserved, fried and barbequed foods and reduced vegetable intake. Higher vaccination confidence was associated with increased consumption of seafood, bean, fruits and vegetables and reduced fat intake. Changes in dietary behaviors compared with early 2021 (when vaccination was not common) were observed and differed by vaccination status and confidence level. Conclusion: COVID-19 vaccination status and confidence had varied, and possibly negative, impacts on dietary intake and behaviors. Our results suggest that vaccination status and confidence might be significant influencing factors affecting people’s health behaviors and highlight that healthy eating should be consistently promoted to prevent poor dietary practices during global health crisis. MDPI 2022-05-08 /pmc/articles/PMC9104347/ /pubmed/35564088 http://dx.doi.org/10.3390/foods11091365 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Zhongyu
Ma, Yidi
Huo, Shanshan
Ke, Yalei
Zhao, Ai
Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents
title Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents
title_full Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents
title_fullStr Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents
title_full_unstemmed Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents
title_short Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents
title_sort impact of covid-19 vaccination status and confidence on dietary practices among chinese residents
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9104347/
https://www.ncbi.nlm.nih.gov/pubmed/35564088
http://dx.doi.org/10.3390/foods11091365
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