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Assessment of Social Transmission of Food Preferences Behaviors
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COVID-19 pandemic changes the food consumption patterns.

Tome Eftimov1, Gorjan Popovski1,2, Matej Petković2,3

  • 1Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia.

Trends in Food Science & Technology
|September 9, 2020
PubMed
Summary

The COVID-19 pandemic significantly altered global food consumption patterns. Analysis revealed increased consumption of pulses, pancakes, and soups, while fish, grains, and wine consumption decreased.

Keywords:
Artificial intelligenceCOVID-19 pandemicDietary habits analysisFood consumptionFood semantic annotation

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Area of Science:

  • Nutritional Science
  • Computational Biology
  • Sociology

Background:

  • The COVID-19 pandemic has profoundly impacted global food consumption and dietary patterns.
  • Disruptions in food production and supply chains have led to shifts in consumer choices.

Purpose of the Study:

  • To analyze the impact of the COVID-19 pandemic on food consumption patterns.
  • To compare dietary shifts using large datasets of recipes.

Main Methods:

  • Utilized artificial intelligence (AI) approach called DietHub to analyze recipe data.
  • Processed 69,444 recipes from before the quarantine and 10,009 from during the quarantine.
  • Extracted and compared ingredient frequencies using Hansard semantic tags.

Main Results:

  • Significant changes in food consumption were observed during the pandemic.
  • Consumption of "Pulses/ plants producing pulses" increased by 300%, "Pancake/Tortilla/Outcake" by 280%, and "Soup/pottage" by 100%.
  • Consumption of "Order Perciformes (type of fish)" decreased by 50%, "Corn/cereals/grain" by 40%, and "Wine-making" by 30%.

Conclusions:

  • AI-driven analysis clearly demonstrates shifts in food consumption due to the COVID-19 pandemic.
  • Findings highlight the value of such analyses for informing policy during crises.
  • The study provides data-driven insights for regulatory bodies responding to emergencies.