American diets got more diverse and briefly healthier, during COVID-19 pandemic, study reveals

A Penn State-led study published in PLOS ONE reveals that American diets improved in health and diversity following the COVID-19 pandemic. As states enforced lockdowns and school closures, diet quality increased by up to 8.5% and food diversity by up to 2.6%.

Before the pandemic, American diets were generally unhealthy, with minimal improvements over the years. The study utilized data from the NielsenIQ Homescan Consumer Panel, analyzing grocery purchases from 41,570 households before and after pandemic-induced closures. Findings indicated that reduced restaurant dining led to healthier, more diverse food choices at home.

The pandemic possibly made consumers more health-conscious and supply chain disruptions prompted them to try new foods. Additionally, more time at home allowed for more cooking. These patterns were consistent across various demographics, though smaller increases were seen in households with young children, lower incomes, and no car. Future research may explore how other disasters impact eating habits.