Longitudinal study of the impact of the COVID-19 pandemic on diet and physical activity among Latinos of Mexican ancestry

Table 2 Effect of the COVID-19 pandemic on diet

Question	Overall model P	Regression coefficients (β)
Question	Overall model P	Time	Sex	Diabetes status
Flour tortillas	< 0.01**	− 0.25	0.85**	0.38*
Refried beans	< 0.01**	− 0.26	0.98**	0.13
Hamburgers/cheeseburgers	< 0.01**	− 0.96	0.92**	− 0.20
Green salad	< 0.01**	− 0.11	− 0.89**	− 0.10
French fried/fried potatoes	< 0.01**	− 0.22	0.73**	0.17
Fresh vegetables	< 0.01**	− 0.26	− 0.73**	− 0.07
Fried chicken	0.01**	− 0.05	0.85**	0.03
Eggs	0.01**	− 0.37*	0.46	− 0.14
Tacos/burritos/enchiladas	0.01*	− 0.08	0.75**	0.12
Other mixed dishes with meat	0.02*	− 0.20	0.68**	0.07
Pizza	0.03*	0.04	0.51*	− 0.38*
Fruit juice	0.04*	− 0.18	0.62*	− 0.11
Any potatoes	0.05*	− 0.15	0.68**	0.12
Roast pork, beef, or steak	0.05*	0.07	0.60*	− 0.22
Cheese/cheese spread	0.06	− 0.10	0.39	− 0.28
Fruit (fresh/frozen/canned)	0.08	− 0.21	− 0.22	− 0.25
Cake, sweet rolls, doughnuts	0.13	− 0.03	0.49	− 0.20
Use fat or oil to fry, cook, or season	0.16	− 0.10	0.52	0.10
Tomatoes/Fresh salsa	0.30	− 0.26	− 0.10	0.04
Salad dressing	0.40	− 0.11	− 0.09	− 0.21
Potato/corn chips, peanuts	0.50	0.18	0.08	− 0.03
Vegetable stew/soup	0.51	− 0.21	− 0.01	0.06
Whole milk	0.62	− 0.11	0.26	0.01

Participants were asked: “Think about your eating habits over the past month or so. About how often do you eat each of the following foods either at home or in restaurants?” Shown are overall model significance and regression coefficients for time, sex, and BMI. Analysis was performed using ordinal logistic regression, controlling for sex and BMI. Females were coded “0” and males were coded “1”. Codes for diabetes status were normal HbA1c, “0”: prediabetes. “1”; and diabetes “2”
*P < 0.05, **P < 0.01

ISSN: 1479-5876