Quezada Acuña, LauraDurán Agüero, SamuelPérez Ocampo, LuisaRíos Castillo, IsraelRamos de Ixtacuy, MónicaNessier, María CelesteParra Soto, SolangeMorejón Terán, YadiraBecerra Granados, Luis MiguelPrada-Gómez, GloriaFernández Condori, Roxana CarlaGuerrero Gómez, AnaGonzález, LauraNava-González, Edna J.Moya-Osorio, José Luis2024-04-042024-04-042024http://hdl.handle.net/20.500.11955/1221Indexado en Scopus.El texto completo de este trabajo no está disponible en el Repositorio Institucional UNIFE. Deberá acceder por el DOI ó URL de la casa editorial externaClinical Nutrition ESPEN; Vol. 61, June 2024, pp. 145 - 150Background: The pandemic of coronavirus disease 2019 (COVID-19) pandemic confinement has an impact on stress levels, which causes changes in food purchase and consumption behaviors. The objective of this study is to associate food purchase prioritization with stress level during the COVID-19 pandemic confinement. Methods: Multicenter, observational and cross-sectional study, an online questionnaire that included data on sociodemographic variables, stress factors and food purchase prioritization was disseminated through digital platforms and social networks. Results: A number of 6357 participants were included, of whom 83.6% were female, 56.3% were from the middle socioeconomic level, 71.2% had completed higher education and 78.3% had a job. At greater stress levels it was observed a higher prioritization of canned foods (Odds ratio (OR): 1.91, 95% CI: 1.56; 2.34), sweets (OR: 1.58, 95% CI: 1.06; 2.34) and flours (OR: 1.45, 95% CI: 1.25; 1.68). While lower stress levels are associated with nuts (OR: 0.75, 95% CI: 0.66; 0.85), vegetables (OR: 0.82, 95% CI: 0.72; 0.94), and fruits (OR: 0.90, 95% CI: 0.80; 1.01), after adjusting for confounders. Conclusions: There is an association between food purchase prioritization and stress level during the COVID-19 confinement. At greater stress levels, individuals purchase more food, both healthy and unhealthy. The later may have a negative impact on people's health, leading to or further aggravating malnutrition by excess and nutrition-related noncommunicable diseases. © 2024 European Society for Clinical Nutrition and Metabolismenginfo:eu-repo/semantics/restrictedAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/Covid-19Estrés (Psicología)Alimentos -- Comprainfo:eu-repo/semantics/articlehttps://purl.org/pe-repo/ocde/ford#5.01.00https://doi.org/10.1016/j.clnesp.2024.03.001Clinical Nutrition ESPENhttps://www.scopus.com/record/display.uri?eid=2-s2.0-85188733247&origin=resultslist