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      The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers

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          Highlights

          • •

            The COVID-19 crisis was studied regarding food, using different information sources.

          • •

            Google searches regarding COVID-19 were analysed.

          • •

            The most-watched videos pretended to explain and provide advice for COVID-19.

          • •

            Frequency of Twitter words changed from stocking food to future uncertainty.

          • •

            During strict lockdown, Spanish consumers bought food items perceived as healthier.

          Abstract

          This preliminary study describes the impact of the COVID-19 health crisis on people’s interests, opinions, and behaviour towards food. Here, the evolution of people’s internet searches, the characteristics of the most watched YouTube videos, and Tweeted messages in relation to COVID-19 and food was studied. Additionally, an online questionnaire (Spanish population, n = 362) studied changes in food shopping habits during the lockdown, motivations behind the changes, and perceived reliability of the information received from media. Results showed initial trending searches and most watched YouTube videos were about understanding what COVID-19 is and how the illness can progress and spread. When the official statement of a pandemic was released, trending searches in relation to food and shopping increased. Data retrieved from Twitter also showed an evolution from shopping concerns to the feeling of uncertainty for the oncoming crisis. The answers to the online questionnaire showed reduction of shopping frequency but no changes in shopping location. Products purchased with higher frequency were pasta and vegetables (health motivations), others were purchased to improve their mood ( nuts, cheese, and chocolates). Reduced purchasing was attributed to products with a short shelf-life ( fish, seafood) or because they were unhealthy and contributed to gained body weight (sugary bakery goods) or mood ( desserts). Statements made by experts or scientists were considered by consumers to be the most reliable.

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          Is Open Access

          Evidence that Vitamin D Supplementation Could Reduce Risk of Influenza and COVID-19 Infections and Deaths

          William Grant, Henry Lahore, Sharon McDonnell … (2020)
          The world is in the grip of the COVID-19 pandemic. Public health measures that can reduce the risk of infection and death in addition to quarantines are desperately needed. This article reviews the roles of vitamin D in reducing the risk of respiratory tract infections, knowledge about the epidemiology of influenza and COVID-19, and how vitamin D supplementation might be a useful measure to reduce risk. Through several mechanisms, vitamin D can reduce risk of infections. Those mechanisms include inducing cathelicidins and defensins that can lower viral replication rates and reducing concentrations of pro-inflammatory cytokines that produce the inflammation that injures the lining of the lungs, leading to pneumonia, as well as increasing concentrations of anti-inflammatory cytokines. Several observational studies and clinical trials reported that vitamin D supplementation reduced the risk of influenza, whereas others did not. Evidence supporting the role of vitamin D in reducing risk of COVID-19 includes that the outbreak occurred in winter, a time when 25-hydroxyvitamin D (25(OH)D) concentrations are lowest; that the number of cases in the Southern Hemisphere near the end of summer are low; that vitamin D deficiency has been found to contribute to acute respiratory distress syndrome; and that case-fatality rates increase with age and with chronic disease comorbidity, both of which are associated with lower 25(OH)D concentration. To reduce the risk of infection, it is recommended that people at risk of influenza and/or COVID-19 consider taking 10,000 IU/d of vitamin D3 for a few weeks to rapidly raise 25(OH)D concentrations, followed by 5000 IU/d. The goal should be to raise 25(OH)D concentrations above 40–60 ng/mL (100–150 nmol/L). For treatment of people who become infected with COVID-19, higher vitamin D3 doses might be useful. Randomized controlled trials and large population studies should be conducted to evaluate these recommendations.
          Article 0 comments Cited 813 times – based on 0 reviews     Review now
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            A Novel Coronavirus Genome Identified in a Cluster of Pneumonia Cases — Wuhan, China 2019−2020

            Wenjie Tan, Xiang Zhao, Xuejun Ma … (2020)
            Article 0 comments Cited 262 times – based on 0 reviews     Review now
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              The future of social media in marketing

              Gil Appel, Lauren Grewal, Rhonda Hadi … (2019)
              Social media allows people to freely interact with others and offers multiple ways for marketers to reach and engage with consumers. Considering the numerous ways social media affects individuals and businesses alike, in this article, the authors focus on where they believe the future of social media lies when considering marketing-related topics and issues. Drawing on academic research, discussions with industry leaders, and popular discourse, the authors identify nine themes, organized by predicted imminence (i.e., the immediate, near, and far futures), that they believe will meaningfully shape the future of social media through three lenses: consumer, industry, and public policy. Within each theme, the authors describe the digital landscape, present and discuss their predictions, and identify relevant future research directions for academics and practitioners.
              Article 0 comments Cited 151 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                L. Laguna
                Journal
                Journal ID (nlm-ta): Food Qual Prefer
                Journal ID (iso-abbrev): Food Qual Prefer
                Title: Food Quality and Preference
                Publisher: Elsevier Ltd.
                ISSN (Print): 0950-3293
                ISSN (Electronic): 0950-3293
                Publication date PMC-release: 14 July 2020
                Publication date (Electronic): 14 July 2020
                Electronic Location Identifier: 104028
                Affiliations
                [a ]Instituto de Agroquímica y tecnología de los Alimentos (IATA, CSIC), Agustín Escardino Benlloch 7, 46980, Valencia, Spain
                [b ]Department of Agricultural Economics, Statistics and Business Management, Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Ciudad Universitaria s/n, Madrid, 28040, Spain
                Article
                Publisher ID: S0950-3293(20)30297-4 Publisher ID: 104028
                DOI: 10.1016/j.foodqual.2020.104028
                PMC ID: 7358165
                PubMed ID: 32834551
                SO-VID: b46ca389-f2bc-4892-89d9-23b1c2b7e1c1
                Copyright © © 2020 Elsevier Ltd. All rights reserved.
                License:

                Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active.

                History
                Date received : 5 May 2020
                Date revision received : 3 July 2020
                Date accepted : 10 July 2020
                Categories
                Subject: Article

                Keywords: covid-19,food,shopping,consumers,social media,internet
                Data availability:
                Keywords: covid-19, food, shopping, consumers, social media, internet

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