Food choice patterns of long-haul truck drivers driving through Germany, a cross sectional study

Bschaden, Andreas; Rothe, Siegfried; Schöner, Anja; Pijahn, Nina; Stroebele‐Benschop, Nanette · 2019 · OpenAlex-citations

DOI: 10.1186/s40795-019-0326-3

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Summary

This cross-sectional study investigates the food choice patterns of long-haul truck drivers traveling through Germany, addressing a gap in literature regarding European drivers and the specific differences between dietary habits at work versus at home. The research was motivated by the unfavorable working conditions of truck drivers, which include limited access to healthy food, high rates of obesity, and poor health outcomes. The study aimed to describe the population’s characteristics and examine how food choices and preparation methods correlate with weight status and available truck appliances. The researchers conducted a survey at two truck stops in southern Germany in May and June 2018. They used a self-developed questionnaire available in 12 languages to accommodate drivers from 24 nationalities. Of 419 participants, 404 valid responses were included in the analysis. The survey collected data on socio-demographics, BMI, health status (smoking, chronic diseases), food items brought on trips, frequency of eating at truck stops, and the availability of food storage and preparation equipment in their vehicles. Statistical analyses included chi-square tests, t-tests, and Pearson correlations to identify associations between variables. The results revealed that the participant population had significant health risks: only 24% were normal weight, while 46% were overweight and 30% were obese. More than half of the drivers smoked, and 32% reported at least one chronic disease, with diabetes and high blood pressure more prevalent among obese drivers. Regarding diet, 37% often or always ate meals at truck stops. Drivers consumed significantly more sausages, energy drinks, soft drinks, and canned foods while working compared to at home. Conversely, fresh vegetables, legumes, and fish were consumed more frequently at home. The most common items brought from home were fruits (62%) and sausages (50.6%). Notably, food choice patterns did not differ significantly across weight categories. However, the availability of appliances like gas cookers or microwaves was associated with healthier choices; drivers with these appliances ate less frequently at truck stops and were more likely to bring self-prepared meals, salads, and raw vegetables. The study concludes that the working conditions of truck drivers hinder healthy lifestyles and negatively influence food choices during trips. The findings highlight a distinct shift toward less healthy options while on the road compared to home. The authors suggest that interventions should focus on improving food purchasing and preparation possibilities during trips. Specifically, they recommend leveraging existing truck appliances to facilitate the consumption of self-prepared healthy meals and promoting the availability of healthy, ready-to-eat options at truck stops. The study underscores the need for tailored strategies to support dietary improvements in this at-risk occupational group.

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• truck driver fatigue