During the first COVID-19 lock, researchers at the University of Vienna evaluated the influence of anxiety, mood and social interactions on “unhealthy” eating habits on nearly 800 participants throughout Austria, Italy and Germany. Paradoxically, the results showed that negative mood and fewer social interactions have led to a reduction in “unhealthy” eating and enjoying food.
At the same time, the consumption of “unhealthy” meals has actually appeared to help maintain positive emotions and reduce stress – but not to increase a negative mood. These findings emphasize the role of food in the face of emotional challenges. The study, led by psychologists Ana Stijovic and Giorgia Silani from the University of Vienna, is now published in the Scientific Journal Biological psychiatry.
In previous studies, COVID-19 locking were linked to an increase in unhealthy food-related behaviors. The psychological cause of such behaviors remained unclear, were potentially regarded as an attempt to deal with disturbed social habits and negative emotions. In order to understand such a relationship, this new study examined the relationship between instant stress, mood, social interactions and unhealthy food -related behaviors in everyday life.
To do this, an international team led by Ana Stijovic and Giorgia Silani from the Department of Psychology Clinic and Health at the University of Vienna analyzed data collected during the first COVID-19 lock in Austria, Italy and Germany. Nearly 800 participants have reported many times a day, for seven consecutive days, in instant stress, mood, wishing foods rich in sugar, fat and salt, consumption and enjoyment of such foods and quantity and quality of social interactions. Scientists asked about foods such as chocolate, crisps, fast food, sweets and cheese. Their findings ruled out the previous cases.
Unlike our expectations, the results showed that the positive mood and quantity and quality of social interactions were linked to greater “unhealthy” consumption and enjoyment of food, while negative disposition and less social contact with less consumption and enjoyment. “
Giorgia Silani, Associate Professor, University of Vienna
Silani added: “Consumption together has an important role in supporting the connection and these cases include higher food supply than in private environments. Therefore, food consumption is higher.
At the same time, “unhealthy” food consumption was linked to reducing stress and increasing tranquility, suggesting that “unhealthy” foods are still used to regulate mood. But: “Food was used to maintain a positive mood, not so much to raise a negative mood,” says Silani. These findings emphasize the complex interaction between emotional and social factors that influence “unhealthy” food behaviors.
Source:
Magazine report:
Stivojic, A., et al. (2025). Emotional and social factors for the prediction of food consumption during COVID-19 lock. Biological psychiatry. doi.org/10.1016/j.biopsych.2025.02.007
