American Diets Are Briefly Improving During Pandemic

Americans ate healthier and more diverse foods in the first months of the COVID-19 pandemic.

The pandemic has profoundly affected millions of people around the world. Some lost their jobs and loved ones, while others saw their health deteriorate.

A new study published in PLOS ONE reveals an unexpected silver lining of the nationwide closures and other lockdown measures. During the first months of the pandemic, the quality of Americans' diet improved by up to 8.5%, and food diversity improved by up to 2.6%.

The findings provide a snapshot of Americans' diet and eating habits in the nearly complete absence of restaurant and cafeteria eating, which accounts for about 50% of Americans' food dollars.

"When dine-in restaurants closed, our diets became more diverse and healthier. One post-pandemic lesson is that we now have some evidence that any future shifts away from restaurant expenditures, even those not caused by the pandemic, could improve Americans' food diversity and healthfulness," said co-author Edward Jaenicke, professor of agricultural economics in the College of Agricultural Sciences.

The researchers analyzed data from 41,570 nationally representative United States households' grocery purchases for the study. Data included the quantity and price paid for every universal product code each family purchased during the study period.

More significant, temporary increases in diet quality were observed in the same period, meaning the foods purchased were healthier. This was measured by the household's purchases adherence to the U.S. Department of Agriculture's Thrifty Food Plan, designed to meet the Dietary Guidelines for Americans.

Improvements were seen across households with many different demographics. However, smaller increases in these measures were observed in households with young children, lower incomes and without a car.

Increased interest in cooking

Researchers say the dramatic decrease in restaurant food consumption, which is considered less healthy, could have contributed to a rise in food diversity and healthfulness at home.

Another possible explanation is that a global pandemic triggered some consumers to become more health conscious and contributed to them buying healthier, more diverse groceries.

At the same time, COVID-19 exacerbated some harmful habits. For example, alcohol consumption in the U.S. rose more during the pandemic than in the last 50 years. Alcohol-related illnesses and deaths also increased during this period.

Researchers say that because the pandemic caused widespread disruptions to the supply chain, it's possible that when familiar products were sold out, consumers shifted to newer ones, increasing diversity and healthfulness.

As schools and businesses were closed, many households may have had more time to cook and prepare food than before. According to a 2021 survey, 44% of Americans reported cooking more during the pandemic, and only 10% said they cooked less often.

What is a healthy and diverse diet?

According to the Dietary Guidelines of Americans, the core elements that make up a healthy dietary pattern include:

• Vegetables of all types
• Fruits, especially whole fruit
• Grains, at least half of which are whole-grain
• Dairy, including fat-free and low-fat products, as well as lactose-free versions
• Protein foods, including lean meats, poultry, and eggs
• Seafood
• Nuts and seeds
• Oils, including vegetable oils

To build a healthy eating pattern, limit the intake of the following products:

• Added sugars — they should not exceed 10% of daily calories.
• Saturated fat — no more than 10% of calories per day.
• Sodium should be limited to 2,300 milligrams daily.
• Alcohol — no more than 2 drinks or less in a day for men and 1 drink or less in a day for women.

Reducing eating out of home and cooking more frequently may be an excellent way to improve the quality and diversity of your diet.