Lifestyle Changes and Mental Health in Healthcare Workers During the First Wave of COVID-19

Lifestyle Changes and Mental Health in Healthcare Workers During the First Wave of COVID-19
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Book Synopsis Lifestyle Changes and Mental Health in Healthcare Workers During the First Wave of COVID-19 by : Palmina Pagano

Download or read book Lifestyle Changes and Mental Health in Healthcare Workers During the First Wave of COVID-19 written by Palmina Pagano and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction: Health care workers (HCWs) are on the front lines of care for patients with COVID-19. A better understanding of the impact of the pandemic on the mental state and lifestyle changes of HCWs is necessary to improve their health. The objective of our study was to assess changes in psychological status and lifestyle habits (substance use, dietary and weight changes, physical activity, and sleep quality) among HCWs during the first wave of SARS-CoV-2 (March 16 and May 11, 2020). Methods: This is a post-hoc analysis of a multicenter cross-sectional study investigating SARS-CoV-2 seroprevalence conducted between May 29, 2020, and July 10, 2020, among 2970 HCWs within the University Hospital of Rennes. Questions related to mental health status and changes in life habits were analyzed using a toxic consumption score (tobacco, alcohol, and medication). A multivariate analysis by logistic regression was performed to assess determinants associated with substance use. Results: Out of 2970 participants, 486 (16%) HCWs increased their consumption of at least one toxic substance between tobacco, alcohol and medication. Regarding lifestyle habits, 809 (28%) changed their diet, 728 (28%) experienced a change in weight, 1570 (55%) changed their physical activity and 36% (n=1055) experienced a decline in sleep quality. Stress and worry levels were 4[1-7] and 5[3-6] respectively on a scale of 1 to 10. When consumption of at least one toxicant was increased, dietary (193 (41%) versus 593 (26%), P


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