Search Results (3)

The COVID-19 pandemic and its associated economic stressors have profoundly reshaped consumer eating behaviors, presenting an urgent and underexplored challenge for the academic community. This interdisciplinary review critically examines how these disruptions have influenced both food approach and food avoidance patterns, offering a structured analysis of eight key behavioral parameters: Hunger (H), Food Responsiveness (FR), Emotional Overeating (EOE), Enjoyment of Food (EF), Satiety Responsiveness (SR), Emotional Under Eating (EUE), Food Fussiness (FF), and Slowness in Eating (SE). Drawing on recent literature, we highlight significant shifts in these traits—such as heightened hedonic hunger, age-related changes in food preferences, and gender-specific emotional-satiety dynamics—underscoring the complex interplay between emotional states, physiological cues, and behavioral tendencies. Grounded in the systematic examination of peer-reviewed studies in the post-COVID period, this review offers a robust and comprehensive synthesis of current evidence. The novelty of this work lies in its integration of findings into targeted proposition statements for each parameter, visually supported by original flow charts. These culminate in the development of a “Consumers’ Eating Behavior Index”—a conceptual tool designed to guide researchers, healthcare professionals, and policymakers in understanding and responding to post-pandemic dietary transformations. By emphasizing the emotional and psychological dimensions of eating, this index offers a timely framework for designing tailored public health interventions that promote sustainable nutritional habits. This study calls for renewed academic attention to the behavioral consequences of global crises, positioning eating behavior research as a critical frontier in post-COVID recovery and resilience. Full article

Background: Eosinophilic oesophagitis (EoE) is an immune-mediated oesophageal disorder causing dysphagia. Patients with EoE experience reduced QoL due to symptoms; however, this has not been assessed in the New Zealand population. The aim of this study was to assess QoL in patients with EoE in New Zealand. Methods: This observational study recruited participants from two New Zealand hospitals. Records were reviewed to confirm diagnoses, and consenting participants completed an electronic survey, consisting of the Dysphagia Symptom Questionnaire (DSQ) score and the QoL-specific EoE (EoE-QoL-A) questionnaire score. Correlation analysis examined the relationship between the DSQ and EoE-QoL-A scores. Differences in baseline variables were assessed. Univariate logistic regression assessed the association of variables with disease activity and QoL. Results: Fifty-four participants responded, and four were excluded due to incomplete surveys. The majority (76%) were male, and the median age was 47 years (IQR 42–58). The median DSQ was 49 (IQR 0–60), and the median EoE-QoL-A score was 68 (IQR 48–80). A reduced EoE-QoL-A score was associated with active disease (OR = 0.96,95% CI 0.926–0.995). Significant associations were found between disease activity and overall EoE-QoL-A score (r = −0.37, p < 0.01) as well as the sub-categories eating and diet (r = −0.54, p < 0.001), social (r = 0.30, p < 0.05), and emotional impact (r = −0.44, p < 0.01). The EOE-QoL-A score was higher in those on PPI (75 vs. 60, p = 0.02). Conclusion: This study identified a decreased quality of life (QoL) in individuals with EoE in New Zealand, aligning with international literature. The increased DSQ scores suggest a possible gap in current management approaches. The correlation between the DSQ and QoL highlights the need for improved care models of care for EoE. Full article

(1) Background: The coronavirus (COVID-19) pandemic has caused disruptions to what people eat, but the pandemic’s impact on diet varies between individuals. The goal of our study was to test whether pandemic-related stress was associated with food intake, and whether relationships between stress and intake were modified by appetitive and cognitive traits. (2) Methods: We cross-sectionally surveyed 428 adults to examine current intake frequency of various food types (sweets/desserts, savory snacks, fast food, fruits, and vegetables), changes to food intake during the pandemic, emotional overeating (EOE), cognitive flexibility (CF), and COVID-19-related stress. Models tested associations of stress, EOE, and CF with food intake frequency and changes to intake. (3) Results: Models demonstrated that the positive relationship between stress and intake of sweets/desserts was stronger with higher EOE, while the positive relationship between stress and intake of chips/savory snacks was weaker with higher CF. Higher EOE was associated with greater risk of increased intake of palatable foods. (4) Conclusions: Findings suggest that emotional overeating may escalate stress-associated intake of high-sugar foods, and cognitive flexibility may attenuate stress-associated intake of high-fat foods. Differences in appetitive and cognitive traits may explain changes to and variability in food intake during COVID-19, and efforts to decrease emotional overeating and encourage cognitive flexibility could help lessen the effect of COVID-19-related stress on energy dense food intake. Full article