Fat and chili: everyday ingredients on mexican tables

Abstract

The “distance” feeding pandemic has forced the population to change their lifestyle, including their diet. Although the food style in Mexico has undergone many changes throughout its history, from the nomadic era to the pre-Hispanic and colonial times to westernization. In this journey, some Mexican nutrients have survived the changes, such as corn, beans, chili, tomato and avocado, varying their preparation and preservation. The incorporation of animal fat derived from pork, chicken or beef has enriched the preparation of “typical” foods such as carnitas, quesadillas or tamales. In pandemic years (2020 and 2021) their access was facilitated by home delivery services. The present work consisted of reviewing the dietary lifestyle in confinement through scientific reports, which allowed us to obtain a current description of the effects of the pandemic on the diet of the Mexican population. In addition to the effects on the prevalence of chronic non-communicable diseases such as overweight and obesity.