FoodSci: Indian Journal of Research in Food Science and Nutrition

K. C. Sivapriya ¹, D. K. Meera ¹

Affiliations
1 Department of Home Science, Government College for Women, Thiruvananthapuram – 695014, Kerala, IN

Abstract

Since the ongoing COVID-19 pandemic is closely associated to chronic inflammation, people who consume more pro-inflammatory foods and less anti-inflammatory foods in their diets are more likely to experiences the negative impact of COVID-19. The study has been designed to assess the ‘Consumption pattern of pro and anti-inflammatory foods in women before and during COVID-19’. A total of hundred women were taken for the study by random sampling method using a well-structured questionnaire was framed to collect information regarding, health risk associated with consumption of pro-inflammatory foods, etc. Food frequency questionnaire was used to assess the consumption of pro- and anti-infl ammatory foods before and during COVID-19. It was found that consumption of pro-inflammatory foods decreased during COVID-19, and anti-inflammatory foods increased during COVID-19. Despite the COVID-19 pandemic, women consumed nutritious food which improved immunity. Fatigue followed by breathing difficulty were the major health effects due to the consumption of pro-inflammatory foods among women. Thus, the study can be concluded that COVID-19 imposed lockdown had overall negative impact on consumption of pro-inflammatory foods among women on contrast to the consumption of anti-inflammatory foods.

Keywords

Anti-Inflammatory Foods, COVID-19, Pro-Inflammatory Foods

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