Fast Food Meals Research Articles

Does the Association between Changes in Health Behaviors and Weight Gain Differ by Race and Ethnicity During the (COVID)-19 Pandemic? Findings from a Population-based Study

Objectives: We examined racial and ethnic differences in the association between changes in lifestyle behaviors and weight gain during COVID-19. Methods: We obtained data from a 2020 national survey involving 2,709 adult Americans. The outcome of interest was self-reported weight change status; behavioral measures included changes in exercise time, screen time, fast food meals consumed, and alcohol and tobacco use. We performed weighted multivariable logistic regression analyses to examine the association. Results: Non-Hispanic (NH) black adjusted odds ratio (AOR) (AOR = 1.59, 95% CI: 1.21-2.10) and Hispanic respondents (AOR = 1.89; 95% CI: 1.48-2.42) were more likely to experience weight gain, relative to the NH white respondents. Among NH Whites, changes in exercise time (AOR = 0.93), screen time (AOR = 1.16), fast-food meals consumptions (AOR = 1.14), and being drinkers (AOR = 1.35) and smokers (AOR = 0.53) were associated with weight gain; while among Hispanics, only changes in exercise time (AOR = 0.92) and screen time (AOR = 1.14) were associated with weight gain. Changes in exercise time (AOR = 0.94) among NH Blacks and changes in screen time (AOR = 1.16) among NH Asians were associated with weight gain. Conclusions: Risk factors of weight gain differ across racial and ethnic groups during the COVID-19 pandemic. Tailored intervention strategies are warranted to address specific risk behaviors within each racial and ethnic group.

Sex-Moderated Divergence between Adult Child and Parental Dietary Behavior Patterns in Relation to Body Mass Condition-Evaluating the Mediating Role of Physical Activity: A Cross-Sectional Study.

The main objective of this study was to explore the dietary behaviors of parents and their adult children, focusing on patterns, potential intrinsic and extrinsic predictors of body mass, and determinants of becoming overweight. Non-probability, cross-sectional sampling was used to select participants from a university student population. Young adults (19-21 years of age, n = 144) and their parents were examined. The data of those family pairs with complete sets of results were used. Dietary patterns and physical activity were assessed with questionnaires (QEB and IPAQ), and body height, weight measurements, and body mass indexes were calculated. A cophylogenetic approach with tanglegrams and heatmaps was used to study patterns, while predictors of body mass index were identified using multiple linear regression, stepwise logistic regression, and mediation analysis procedures. Cophenetic statistics confirmed significant incongruence between fathers and sons, confirmed by Baker's Gamma correlation (rBG = 0.23, p = 0.021), and mothers and daughters (rBG = 0.26, p = 0.030). The relationships between the dietary patterns of the fathers and daughters, as well as mothers and sons, were of medium strength (rBG = 0.33, p = 0.032, rBG = 0.43, p = 0.031; respectively). Most of the patterns were mixed. Fast food, fried meals, alcoholic drinks, energy drinks, and sweetened beverages were associated significantly with being overweight. Significant intrinsic predictors of excessive weight in young adults were sex (b = 2.31, p < 0.001), PA (b = -0.02, p < 0.001), and eating fermented milk and curd cheese (b = -0.55, p = 0.024), while extrinsic (parental) predictors included eating fast food and fried meals (b = -0.44, p = 0.049). Both physical activity and dietary behaviors independently determined the sons' overweight status (b = -1.25, p = 0.008; b = -0.04, p < 0.001; respectively); while only PA did in daughters (b = -0.04, p < 0.001). No mediating effects of physical activity were observed. Adult children and parental dietary patterns were divergent, reflecting the influence of multiple factors on a child's dietary habits. However, this divergence is moderated by sex. Reciprocal interactions between dietary intake-particularly positive dyads such as fruits and vegetables, fermented milk, and curd cheese-and physical activity significantly impacted children's body mass index (BMI). The study of dietary patterns in conjunction with physical activity (both as independent determinants), particularly in relation to the link between overweight/obese children and overweight/obese parents, presents a separate challenge.

Madrid immigrants’ perceptions of urban food environments and their dietary behaviours

Large cities are home to several groups of immigrants who undergo important changes in their environmental conditions and lifestyles that significantly modify their risk of chronic diseases. Quantitative evidence indicates that both their health and diet worsen over time; much less is known about the qualitative mechanisms that cause these changes. The aim of this article is to understand how immigrants in the city of Madrid perceive the relation between the urban food environment and dietary behaviour. Based on a Social Ecological Framework, we conducted a secondary qualitative analysis derived from data from 41 immigrant residents, collected in eight focus groups (FGs), conducted in two neighbourhoods in the city of Madrid. We identified the following main categories: 1) Transnational identity and dietary behaviour in the neighbourhood; 2) Transitions in dietary behaviour; and 3) Societal/structural factors determining dietary behaviour in the neighbourhood. The participants in the FGs mentioned that they try to maintain traditional dietary customs and perceive that the taste of their typical dishes is better than those of Spanish dishes. Contradictorily, some participants considered their traditional dietary patterns to be less healthy than Mediterranean ones (consuming olive oil, vegetables, fish). Some participants acknowledged having adapted to the latter voluntarily or through dietary negotiations with their children. Immigrant families with two working parents have difficulties cooking homemade food and resort to less healthy options, such as eating fast food or ready-made meals. Due to their low purchasing power, they buy both ethnic products and other products, as well as considering the prices and offers in supermarkets. Our study highlights several structural mechanisms connecting the physical and social urban food environment with dietary behaviours among immigrant residents of a large city.

Race/Ethnicity and Sex as Moderators of the Associations of Working Hours, Income, and Education with Fast-food Consumption in the US

Objectives: Fast-food consumption is highly prevalent but varies across socioeconomic status. Yet, it is possible that race/ethnicity and sex could moderate these associations. The aim of this study was to determine how race/ ethnicity and sex interact with working hours and socioeconomic status measures on fast-food consumption. Methods: Using a cross-sectional study of the 2007-2018 National Health and Nutrition Examination Survey, the number of fast-food meals per week was the dependent variable and weekly hours worked, household income, and educational attainment were the independent variables. We used negative binomial regressions and multiplicative interaction terms. Results: Household income was positively associated with fast-food consumption and there was also variation by educational attainment. Race/ethnicity and sex moderated the associations between educational attainment and fast-food consumption such that non-Hispanic white women and men who were college graduates consumed fewer fast-food meals per week than those who had not completed high school. This pattern was not observed in other groups. Conclusion: Policy and public health programs that target fast-food consumption should consider the intersections of race/ethnicity and sex.

Differences in Socioeconomic, Dietary Choice, and Nutrition Environment Explanatory Variables for Food and Nutrition Security among Households with and without Children.

This study's purpose was to compare socioeconomic, dietary choice, and nutrition environment variables associated with food and nutrition security in USA households with and without children. Data were collected in 2021 and consisted of households at risk of or experiencing food insecurity. Multivariable logistic regression was used to identify significant explanatory variables for food and nutrition security by household type-with or without children (<18 years of age). Food insecurity rates were 74% and 64% in households with and without children, respectively. Nutrition insecurity rates were 38% and 30% in households with and without children, respectively. For both household types, greater dietary choice increased odds (4-15 times) of food and nutrition security. In households with children, more fast-food meals increased the odds (60%) of food security, while more processed meals and greater utilization barriers to healthful meals decreased the odds (40-50%). Greater utilization barriers also decreased the odds (20%) of food security in households without children. In households with children, higher income and greater healthfulness choice increased the odds (20% and 3 times) of nutrition security, while low (vs. high) perceived limited availability of foods doubled the odds in households without children. Dietary choice is an influential and crucial factor of food and nutrition security.

Fast food consumption and its relationship with oral health among US adults: A cross-sectional NHANES-based study

This study aimed to assess the link between fast-food consumption and oral health outcomes as measured by the mean number of decayed, missing due to dental disease, or filled permanent teeth (DMFT) and teeth with untreated dental caries. This study utilized data obtained from the National Health and Nutritional Examination Survey (NHANES). The data used was collected from 11,288 participants aged 20 and above from 2015 to 2018. The frequency of fast-food consumption was divided into two groups: “less than two meals over the past seven days” and “two meals or more over the past seven days.” The mean number of DMFT and teeth with untreated dental caries were used to assess the participants’ oral health. The link between fast-food consumption and these mean values was explored using Poisson regression analysis, in which confounding variables such as income, race, age, and sex were adjusted for. After adjusting for these variables, the results revealed that individuals who reported consuming two or more fast-food meals during the preceding seven days had higher mean numbers of DMFT and teeth with untreated dental caries compared to those who consumed less than two fast-food meals during the same period (adjusted mean ratio = 1.05; 95 % confidence interval [CI] 1.01–1.10 and mean ratio = 1.22; 95 % CI 1.01–1.47, respectively). Conclusion: This study revealed a link between poor oral health outcomes and fast-food consumption. Consequently, public health officials must focus on fast-food settings and availability of high-sugar-content items. Interventions that target fast-food outlets and what they offer may have a positive impact on oral health.

Diferentes abordagens para avaliação da percepção sobre alimentos

Abstract Objective The aims of this research were to investigate the perception about foods in Brazil through two studies: 1) to investigate the perception about the NOVA classification of foods; and 2) to investigate the perception regarding the caloric value of fast foods and restaurant meals. Methods The two studies were carried out online using Google Forms. In study 1 (n=156), participants received twenty-five food concepts and were asked to associate each one with one of the five categories: unprocessed, minimally processed, culinary ingredients, processed and ultra-processed. In study 2 (n=184), images of eight meals (four of fast foods and four of restaurant meals) were provided and participants were asked to group them, as they deemed necessary, depending on the caloric value that each meal provided. After that, the individuals were asked to rank the previously formed groups from the most caloric to the least caloric. Results Participants perceived which foods are unprocessed and ultra-processed, as proposed by NOVA classification, although there was some confusion and misunderstanding about some foods, such as powdered milk, and the culinary ingredients group. Moreover, participants did not perceive the real caloric values of fast-food meals nor restaurant meals. Meals were ranked differently from their real caloric value and participants thought, in general, that fast foods are more caloric than restaurant meals. Conclusion The studies showed that Brazilians have difficulties in perceiving information about foods, i.e., to reach the population regarding food is neither simple nor trivial, highlighting the need to educate the population about it.

Nutrient composition of plant-based fast-food meals and their omnivore counterparts: A cross-sectional analysis of e-menus

ObjectivesFast food chains have introduced many plant-based meals to their menus. We aimed to compare the nutrient composition and allergenic content of plant-based (vegan or vegetarian) meals in fast food chains with their animal-based equivalents. MethodsE-menus from 50 fast food chains across 5 countries (Australia, Canada, Poland, the UK, and the US) were analyzed. Data on meal type, weight, calories, macronutrients, sodium, fiber, and allergen presence were gathered. Plant-based meals were matched with meat counterparts, where the latter shared the same meal type, originated from the same country and chain, and showed a weight difference of less than 10%. Multivariate logistic regression analysis was performed. ResultsFrom n = 2455 records, n = 1868 unique meals were matched. Plant-based meals showed lower odds ratios (OR) for protein (OR, 0.10; 95% confidence interval [CI], 0.08–0.14) and sodium (OR, 0.70; 95% CI, 0.55–0.90) and higher odds for carbohydrates (OR, 1.87; 95% CI, 1.41–2.49), sugar (OR, 1.43; 95% CI, 1.12–1.82), and fiber (OR, 4.87; 95% CI, 3.60–6.63) compared with omnivorous meals, adjusted for country, meal type, and meal weight. Notably, plant-based and omnivorous meals were not associated with total caloric content. Separate analyses of vegetarian and vegan meals yielded similar results. Omnivorous meals more frequently contained allergens such as dairy, eggs, fish, shellfish, and mustard, whereas plant-based meals more likely contained allergens such as sesame, seeds, and nuts. ConclusionsPlant-based fast food meals were more likely to contain more carbohydrates, sugar, and fiber and less protein and sodium than their animal-based counterparts. These findings emphasize the importance of informed food choices in the fast food context.

Studies on sanitary status of fast-food meals in Sohag city

Studies on sanitary status of fast-food meals in Sohag city

The influence of cognitive bias on the use of menu nutritional information among consumers in Mahikeng city, South Africa

Previous studies have found that the provision of nutritional information on restaurant menus has had a disparate effect on consumers in various countries. Numerous explanations have been offered to rationalise consumers' failure to incorporate new information during decision-making in developed countries and not much information is availed in the developing world. This study investigates the effect of nutritional information provision on consumers in South Africa, a country that is experiencing an increase in the consumption of food-away-from-home and lifestyle-related diseases similar to some developed countries. The study utilised the Endogenous Treatment Poisson regression model to compare the changes in intended behaviour before and after the provision of nutritional information on typical fast-food meals. The empirical results show that the provision of nutritional information had a significant influence on intended consumption behaviour. However, consumers’ cognitive biases with regard to the level of importance of the different nutrient-content information resulted in the over-reliance on calorie information and negligence of sodium and fat content information. These results imply that efforts to encourage healthier food choices by increasing information can be curtailed by cognitive biases. Hence, the study recommends that efforts be made to improve consumer education on how to integrate various nutritional-content information in decision-making. Furthermore, additional research on the best ways to relay nutritional information is recommended.

Practice of Fast Food Consumption among University Students and Variables Associated with the Practice

Fast food consumption is one of the most well-known aspects practiced among different societies, being especially popular among children and adolescents. The significance of this study is to analyse college students' knowledge about fast food consumption and find determinant factors along with the prevalence of fast-food consumption among the students of Gulf Medical University. A cross-sectional study was carried out among 400 students at Gulf Medical University. Self-administered structured questionnaires were used for data collection. Out of 400 participants included in the research, 89.25% ate fast food; out of those, 77.5% believed that fast food consumption might cause obesity, 20.2% consumed fast food 1-2 times a month, 84.4% participants expected to spend less than 50 AED on fast food meal, 72.6% said they choose fast food because they enjoyed its taste, 87.9% both ate fast food and worked out, and 66.7% stated that proximity of fast food restaurants determined whether they consume fast food instead of proper food. 89.3% of participants were aware that fast food was unhealthy. One of the main reasons for fast food consumption was the influence of friends. With increasing age, participants became concerned about health complications of fast-food consumption, such as stroke or liver disease. Participants heavily favoured fast food during late-night study sessions as it helped them stay awake. Moreover, participants who consumed fast food also packed sugary/salty snacks as lunches, probably to find a suitable substitution.

Household Composition, Income, and Fast-Food Consumption among Black Women and Men.

Black adults are more likely to consume meals from fast-food restaurants than other racial/ethnic groups with implications for disparities in dietary quality and obesity outcomes. Family and economic characteristics are associated with fast-food consumption. The aim of this study was to determine the association between household composition, income, and fast-food consumption among Black women and men. A cross-sectional, secondary analysis of nationally representative data from the 2011-2018 National Health and Nutrition Examination Survey using multiplicative interaction terms and negative binomial regressions were used to assess whether household income moderated associations between number of children or older adults in the household and number of weekly fast-food meals consumed. Household composition was not associated with fast-food consumption among Black women overall. Yet, demonstrated by a significant interaction (incidence rate ratio (IRR) = 3.41, 95% confidence interval (CI) = 1.59-7.32), Black women with higher household income (≥ $75,000) and multiple young children consumed more fast-food compared to women with no children in the household. In contrast, Black men with one school-aged child in the home consumed fewer weekly fast-food meals than men with no school-aged children in the home (IRR = 0.69, 95% CI = 0.51-0.93). A significant interaction between number of older adults in the household and household income ≥ $75,000 (IRR = 3.56, 95% CI = 1.59-8.01) indicated that Black men with lower incomes and at least one older adult in the household consumed fewer weekly fast-food meals. These findings demonstrate that household composition and household income interact on fast-food consumption among Black women and men. Future studies should interrogate these differences, while programs and policies can be informed by the results of this study.

Diet quality, diet-related factors and disability status among male adults of reproductive age in the USA.

To examine diet quality and diet-related factors among male adults of reproductive age with and without disabilities. Cross-sectional data from the National Health and Nutrition Examination Surveys, 2013-2018. Disability was reported as serious difficulty hearing, seeing, concentrating, walking, dressing and/or running errands due to physical, mental or emotional conditions. Diet quality was assessed by the Healthy Eating Index (HEI)-2015 and diet-related factors included self-rated diet healthfulness, food security and food assistance programmes. Multivariable linear regression estimated differences in HEI-2015 scores. Multivariable Poisson regression estimated adjusted prevalence ratios (aPR) and 95 % CI for diet-related factors. In total, 3249 males, 18-44 years; of whom, 441 (13·4 %) reported having disabilities. Compared with males without disabilities, those with disabilities had a 2·69-point (95 % CI: -4·18, -1·20) lower mean total HEI-2015 score and approximately one-third to half of a point lower HEI-2015 component scores for greens and beans, total protein foods, seafood and plant proteins, fatty acids and added sugars. Males with any disabilities were more likely to have low food security (aPR = 1·57; 95 % CI: 1·28, 2·92); household participation in food assistance programmes (aPR = 1·61; 95 % CI: 1·34, 1·93) and consume fast food meals during the previous week (1-3 meals: aPR = 1·11; 95 % CI: 1·01-1·21 and 4 or more meals: aPR = 1·18; 95 % CI: 1·01-1·38) compared with males with no disabilities. Factors affecting diet and other modifiable health behaviours among male adults of reproductive age with disabilities require further investigation. Health promotion strategies that are adaptive to diverse populations within the disability community are needed.

Risk factors of colorectal cancer: the comparison of selected nutritional behaviors of medical and non-medical students

BackgroundThe aim of the study was to compare the diet of medical and non-medical students in relation to colorectal cancer risk factors.Material and methodsThe study included 239 students of various universities in Bialystok, Poland. Respondents were divided into four groups: students of dietetics at the Medical University (SD), students of other fields of study at the Medical University (SMUB), students of the University of Technology (SBUT) and students of the University of Bialystok (SUB). The research tool was an anonymous questionnaire in an electronic form, designed by the authors of this paper.ResultsOverweight was the least common among students of dietetics. Products that may increase the risk of developing colorectal cancer were most frequently consumed by students of non-medical universities. Everyday consumption of processed meat products was declared by 2.08% of SD, 24.00% of SMUB, 16.13% of SBUT and 25.93% of SUB. Red meat was consumed several times a week or every day by 25% of SD, 25.33% of SMUB, 48.39% of SBUT and 35.19% of SUB. Fast-food meals consumption once or several times a week was confirmed by 4.17% of SD, 18.67% of SMUB, 27.42% of SBUT and 38.89% of SUB.ConclusionThe study conducted shows that students expose themselves to colorectal cancer risk factors through their diet.

Determination of Total Mercury in Spanish Samples of Baby Food, Fast Food, and Daily Meal

This study determined the levels of total mercury in Spanish samples of baby food, fast food, and daily meal, which people of different ages consume, to evaluate potential toxicological risks through the contribution to the tolerable daily intake (TDI). The total mercury concentrations were determined in thirteen commercial baby foods for infants 6 to 12 months old, six types of fast foods prepared for children, and nine canteen menus prepared for adults. Samples were analyzed using a direct mercury analyzer, and the following concentration ranges were found: baby food (0.57-41.9 µg kg–1), fast food (0.54-68 µg kg–1), and adult menus (0.43-638 µg kg–1). The recovery of different amounts of spiked mercury ranged from 98.6 to 104.9%, and the method’s accuracy was checked with an analysis of different certified reference materials. The limits of detection and quantification obtained were 0.1 and 0.3 µg kg–1, respectively, with a relative standard deviation of up to 11%. The contribution of the samples to the TDI varied as follows: baby food (0.3-28%), fast food (0.5-102%), and adult menus (0.3-396%). Therefore, it was concluded that total mercury daily intake does not pose risks for Spanish children and adults if tuna is not included on their menu.

Consistent and changing consumption of fast-food and full-service meals and 3-year weight change in a large population cohort study

BackgroundAn average American consumes 3 meals weekly from fast-food or full-service restaurants, which contain more calories, fat, sodium, and cholesterol than meals prepared at home. ObjectivesThis study examined whether consistent and changing fast-food or full-service consumption was associated with weight change over a 3-y period. MethodsAmong 98,589 US adults from the American Cancer Society’s Cancer Prevention Study-3, self-reported weight and fast-food and full-service consumption from 2015 and 2018 were examined using a multivariable-adjusted linear regression analysis to assess the association of consistent and changing consumption on 3-y weight change. ResultsIndividuals who made no changes to their fast-food or full-service intake over the study period gained weight regardless of consumption frequency, although low consumers gained less weight than high consumers (low fast-food: β = −1.08; 95% CI: −1.22, −0.93; low full-service: β = −0.35; 95% CI: −0.50, −0.21; P < 0.001). Decreased fast-food intake during the study period (e.g., from high [>1 meal/wk] to low [≤0.5 meal/wk], high to medium [>0.5 to ≤1 meal/wk], or medium to low) and decreased full-service intake from high (≥1 meal/wk) to low (<1 meal/mo) were significantly associated with weight loss (high–low: β = −2.77; 95% CI: −3.23, −2.31; high–medium: β = −1.53; 95% CI: −1.72, −1.33; medium–low: β = −0.85; 95% CI: −1.06, −0.63; high–low full-service: β = −0.92; 95% CI: −1.36, −0.49; P < 0.001). Decreased consumption of both fast-food and full-service restaurant meals was associated with greater weight loss than decreasing fast-food alone (both: β = −1.65; 95% CI: −1.82, −1.37; fast-food only: β = −0.95; 95% CI: −1.12, −0.79; P < 0.001). ConclusionsDecreased consumption of fast-food and full-service meals over 3 y, particularly among high consumers at baseline, was associated with weight loss and may be an effective approach to weight loss. Moreover, decreasing both fast-food and full-service meal consumption was associated with a greater weight loss than decreasing only fast-food meal consumption.

The Relationship of Nutrition Knowledge and Information on Consumers’ Purchase Decision toward Fast Food Meal

The Relationship of Nutrition Knowledge and Information on Consumers’ Purchase Decision toward Fast Food Meal

Vitamin C Deficiency in a Food Insecure Patient: A Rare Case Report

Introduction: Scurvy is rarely seen in developed countries and is characterized by deficiency of vitamin C, which can lead to symptoms including wound impairment, bleeding manifestations, and loss of teeth. Case Description: We present a case of a 53-year-old male with a right knee hemarthrosis after a fall. The patient also noted progressively enlarging spontaneous hematomas, denying any recent trauma except for the fall to the knee. He denied family history of bleeding and clotting disorders and endorsed aspirin use in the setting of a prior stroke. He actively resided at a local shelter with limited means of transportation for routine medical care. Physical exam revealed large, firm hematomas on his bilateral lower extremities, poor dentition with spontaneous gum bleeding, and scattered petechiae on his back and feet. The patient’s diet consisted entirely of fast-food meals; he denied intake of fruits or vegetables for almost a full year. Nutritional deficiencies including ascorbic acid remained higher on the differential. Vitamin C levels returned < 0.01 indicating severe deficiency (< 0.02 is diagnostic). A bleeding disorder was ruled out based on other labs. He was treated with vitamin C, iron, thiamine, and folate supplementation. His hematomas improved significantly during the hospitalization. He was discharged on a multivitamin regimen and recommended outpatient physical therapy. Discussion: Scurvy is rare in the adult population of developed countries, and while easily treatable with an excellent prognosis, the consequences are deadly if missed. Clinicians should maintain a broad differential and consider social determinants of health in high-risk groups.

Nutritional Quality of Kids' Fast-Food Meals

Despite the increasing consumption of fast foods, the nutrient quality of such meals has not been systematically evaluated I Turkey. Our study aimed to investigate and compare the nutritional value of the kids' menus of 4 popular fast-food chains and traditional Turkish menus created by specialist dietitians. The nutritional values of the kids' menus were assessed using the recommended daily allowance, dietary guidelines for Turkey, and national food-based dietary recommendations of the Turkish Ministry of Health. All meals were compared in terms of energy, macro food items, and sodium content. The kids' menus from the following 4 most preferred fast-food companies in Turkey were included in the study: McDonald's, Burger King, Popeyes, and Arby's. The menus with the highest energy and fat content were offered by Burger King, those with the highest protein content were offered by Popeyes, and those with the highest sodium content were offered by Arby's. The contribution of fat to the energy content was found to be low in traditional Turkish menus (P &lt; .05), whereas the contribution of protein to the energy content was significantly higher in the Popeyes menus (P &lt; .05). Improving the nutritional quality of kids' fast-food menus may be effective in controlling childhood obesity.

Racial and ethnic disparities in lifestyle changes during the COVID-19 pandemic: Exploring the socioeconomic and psychosocial mechanisms.

10558 Background: Obesity, physical inactivity, excessive alcohol consumption, and poor diet are all modifiable risk factors for cancer. These unhealthy behaviors are disproportionally concentrated in racial and ethnic minorities and these disparities may have been exacerbated during the COVID-19 pandemic. This study examined racial and ethnic disparities in weight gain and other undesirable lifestyle changes during the COVID-19 pandemic and explored mechanisms underlying these lifestyle disparities. Methods: We used data from the 2020 Health, Ethnicity and Pandemic Study, a national survey representative of US households conducted in October 2020. Racial and ethnic minorities were oversampled. Participants were asked to report lifestyle behaviors before and during the COVID-19 pandemic. We examined two outcomes in this study: weight gain and experiencing any undesirable lifestyle changes (i.e., reduced exercise time, increased alcohol drinking, or increased fast-food meal consumption). The primary exposure was race-ethnicity (non-Hispanic (NH) white, NH black, Hispanic, NH Asian, NH other race). Four sets of mediators were examined: socioeconomic status (education, household income, and undesirable job changes), family and friend social relationship change, perceived and experienced racism, and psychological distress. Weighted multivariable logistic regression models were performed. Mediation effects were examined with variance decomposition method. Results: A total of 2,709 participants were included in our sample. Compared with white respondents, black (OR = 1.71; p &lt; 0.001) and Hispanic respondents (OR = 2.17; p &lt; 0.001) were more likely to experience weight gain, controlling for age and sex. Among the hypothesized mediators, undesirable job changes during the pandemic, experiencing worse family relationship, and higher levels of psychological distress were all linked to higher odds of weight gain, but none of these variables played a salient role in mediating the black-white and Hispanic-white disparities in weight gain during the pandemic. As to the odds of experiencing undesirable lifestyle changes, black (OR = 1.76; p &lt; 0.001), Hispanic (OR = 2.12; p &lt; 0.001), and Asian respondents (OR = 1.42; p &lt; 0.01) all exhibited disadvantages relative to white respondent. These disadvantages were largely attributable to perceived racism toward one’s own group and psychological distress for all three minority groups. Conclusions: Racial and ethnic minorities were more likely to experience unhealthy lifestyle changes relative to white individuals during the pandemic in the United States, which can be partly attributable to higher levels of perceived racism and psychological distress. The long-term effects of racial/ethnic disparities of lifestyle change during the pandemic on cancer prevention warrant further research.