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The role that insects will play in a healthier and more sustainable diet has been highlighted in the last years, at the European level. In future, due to environmental concerns and population growth, eating insects might be a solution for many problems. However, populations without the tradition of eating insects are still reluctant in accepting such a food as part of their diet. The present observational study highlights some factors that are influencing the acceptance of insects as food in Romania, in 2022. A number of 496 Romanian adults, 433 women and 63 men, with the mean age 39.3 ± 11 years, completed a validated questionnaire analyzing food behaviors, as well as attitudes and knowledge in relation to insects, including sustainability, nutrition and food safety aspects. Only 6.3% of participants had already eaten insects, while 43.8% claimed their openness to do it in future. Insect-based products were accepted more than insects that can be perceived as such. The most frequent words associated with insects were rather deleterious: disgust, odd, nausea, not to eat, or curiosity. Investigating the factors involved in insect acceptability in Romanians’ diets, we found a statistically significant correlation between openness to eat them and the knowledge about insects as being a valuable, sustainable and safe source of nutrients. Targeted education seems to be an important tool in accepting them as part of future diets. info:eu-repo/semantics/publishedVersion

Attitudes and knowledge regarding the food environment and purchasing behaviour are drivers or hindrances toward a healthier lifestyle. A questionnaire-based study on consumers’ knowledge about food and health and main drivers for food purchasing was applied to a group of Romanians and results were compared with those from a similar study carried about 10 years ago. Respondents seem to be more aware of some environmental and ecological problems (deforestation, global warming, etc), about the importance of bioproducts consumption, and regarding the link between food products and health. Still, the nutritional part of the food label is underused. The main reasons for selecting food are the same as in 2011, but with the greater interest paid to food related health aspects and taste. The perceived trust in food safety remains low. The consumers` amount of knowledge regarding food increased, food being perceived more as a useful adjuvant for health maintenance and an energy booster. Ten years after, some positive changes have been noticed in a group of Romanian citizens. Efforts have to continue in order to put a greater accent on the link between health, food, and purchasing behaviour. Education policies at local and European level have to guide consumers` choices so that the impact of food consumption becomes a sanogenic and sustainable one, both on people, and the environment.

Diet is an important tool in managing dyslipidemic disorders, thus contributing to the prophylaxis of cardiovascular morbidity. Research has shown that a plant-based diet could have positive effects through many pathways. We conducted a study on a group of 38 plant-based individuals from Romania who have adopted the diet for at least one year. The aim of the research was to evaluate eventual changes in their lipid profile. We analyzed to what extent the values of different markers significantly changed following the dietary transition. Improvements were obtained for body mass index (BMI) and all lipid markers, with the exception of high-density lipoprotein cholesterol (HDL-C). Results showed that 75.0% of persons with elevated TGs (triglycerides) succeeded in normalizing them, as well as individuals with high low-density lipoprotein cholesterol (LDL-C) levels, where 72.7% from the borderline elevated became optimal. The total cholesterol (TC)/HDL-C ratio shifted from elevated to optimum in 78.6% of cases. Results were poor in three participants with presumed familial hypercholesterolemia, which were later successfully managed by using lipid-lowering medication. In conclusion, although dyslipidemias are only a surrogate marker for cardiovascular morbidity, the actions by which a plant-based diet can influence cardiovascular diseases are multiple, and we consider that our study confirms its positive effect.

Background: This is the first study that aims to define smoking, with obstructive sleep apnea (OSA), as a phenotype (SOSA). Moreover, we wanted to demonstrate the deleterious effects of the continuation of smoking on OSA. Methods: The cross-sectional study highlighted four dimensions of SOSA: the demographic and anthropometric features, the symptoms, the comorbidities, and the sleep study parameters. This study compared these characteristics between current smokers (CS), those who have never smoked (NS), and ex-smokers (ES) with OSA. Results: More men (83.95% in CS, versus 66.67% in NS) and an earlier onset of OSA (average age = 50.05 in CS, versus 52.26 in NS, p = 0.04) were recorded among CS. The distinguishing symptom of CS was daytime sleepiness, with an Epworth score that was significantly higher than in NS. Chronic obstructive pulmonary disease (COPD) was significantly more prevalent in CS (38.27%) than in NS (1.51%) (p < 0.001). The severity of OSA, consisting of a higher apnea-hypopnea index, a higher oxygen desaturation index, and a longer time spent below 90% oxygen saturation during sleep was significantly influenced by smoking. Conclusions: The SOSA phenotype includes younger male patients with a higher waist circumference, suggesting central obesity. They have a higher prevalence of COPD and a greater severity of OSA, in correlation with the number of pack-years of smoking.

Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.

Background: Gestational diabetes mellitus (GDM) is the most common pregnancy complication, and its prevalence is increasing, as obesity is more prevalent in women at reproductive age. Food choices and patterns that might reduce incidence are of great importance, and the present review aims to offer a perspective on different types of nutritional interventions in GDM prevention. Methods: A literature review in the PubMed database was conducted in order to identify full-text, English, randomized control trials and observational clinical studies, published in the last 10 years, that are the most relevant to emphasize the usefulness of nutritional and lifestyle interventions in prevention of GDM. Results and discussions: Twenty-two articles met the inclusion criteria and were relevant for the search. Their outcomes were reported and analyzed. Dietary interventions were very heterogeneous, including general counselling of healthier eating patterns, recommendations to follow a Mediterranean dietary pattern or to choose low-glycemic-index foods, and dietary advice focusing on increasing consumption of some food groups or vitamin D or probiotics supplementations. Conclusions: Among these interventions, a moderate-intensity lifestyle intervention optimizing participants’ consumption of whole grains, vegetables, and fruits; portion control; lowering intake of ultra-processed food and simple sugars; and Mediterranean diet intervention were the most successful in reducing GDM incidence.

Dark chocolate is not the most popular chocolate; the higher concentration in antioxidants pays tribute to the increment in bitterness. The caloric density of dark chocolate is potentially lower but has a large variability according to recipes and ingredients. Nevertheless, in the last decade, the interest in dark chocolate as a potential functional food has constantly increased. In this review, we present the nutritional composition, factors influencing the bioavailability, and health outcomes of dark chocolate intake. We have extracted pro- and counter-arguments to illustrate these effects from both experimental and clinical studies in an attempt to solve the dilemma. The antioxidative and anti-inflammatory abilities, the cardiovascular and metabolic effects, and influences on central neural functions were selected to substantiate the main positive consequences. Beside the caloric density, we have included reports placing responsibility on chocolate as a migraine trigger or as an inducer of the gastroesophagial reflux in the negative effects section. Despite an extensive literature review, there are not large enough studies specifically dedicated to dark chocolate that took into consideration possible confounders on the health-related effects. Therefore, a definite answer on our initial question is, currently, not available.

Nocturia, cardio-vascular diseases and diabetes are frequent in patients with sleep related breathing disorders. In this study, we had analyzed the influence of the intermittent hypoxia on nocturia prevalence and found that cardio-vascular diseases, obesity, age and apnea hypopnea indexpredict 27.1% of nocturia�s variance (Nagelkerke R square-=.271, c2= 68.35).In AHI [28, the chance of nocturia is 50% and the difference dependents on the presence or absence of the cardio-vascular diseases. For values of AHI ]28, the risk of nocturia becomes independent of the presence of the cardio-vascular disease.

Adiponectin is an adipokine associated with the healthy obese phenotype. Adiponectin increases insulin sensitivity and has cardio and vascular protection actions. Studies related to adiponectin, a modulator of the innate and acquired immunity response, have suggested a role of this molecule in asthma. Studies based on various asthma animal models and on the key cells involved in the allergic response have provided important insights about this relation. Some of them indicated protection and others reversed the balance towards negative effects. Many of them described the cellular pathways activated by adiponectin, which are potentially beneficial for asthma prevention or for reduction in the risk of exacerbations. However, conclusive proofs about their efficiency still need to be provided. In this article, we will, briefly, present the general actions of adiponectin and the epidemiological studies supporting the relation with asthma. The main focus of the current review is on the mechanisms of adiponectin and the impact on the pathobiology of asthma. From this perspective, we will provide arguments for and against the positive influence of this molecule in asthma, also indicating the controversies and sketching out the potential directions of research to complete the picture.

This scientific opinion of the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) deals with the safety assessment of polyacrylic acid, sodium salt, cross‐linked ■■■■■, FCM substance No 1015, which is intended to be used as a liquid absorber in the packaging of fresh or frozen foods such as meat, poultry and seafood as well as fresh fruits and vegetables. Specific migration tests were not performed due to the high absorption of liquids by the substance. The Panel noted that if polyacrylic acid, sodium salt, cross‐linked ■■■■■ is used not in direct contact with food and placed in a pad under conditions where its absorption capacity is not exceeded, then no migration is to be expected and therefore no exposure from the consumption of the packed food is expected. The Panel also considered that non‐cross‐linked polymer and the cross‐linkers do not raise a concern for genotoxicity. The CEF Panel concluded that the use of this polyacrylic acid, sodium salt, cross‐linked ■■■■■, does not raise a safety concern when used in absorbent pads in the packaging of fresh or frozen foods. The absorbent pads must be used only under conditions in which the absorption capacity of the active substance is not exceeded and direct contact with food is excluded.

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of EFSA was requested to evaluate three flavouring substances, 2,5‐dimethyl‐4‐ethoxyfuran‐3(2H)‐one [FL‐no: 13.117], 2,5‐dimethylfuran‐3(2H)‐one [FL‐no: 13.119] and 4‐Acetyl‐2,5‐dimethylfuran‐3(2H)‐one [FL‐no: 13.175] in the Flavouring Group Evaluation 313 (FGE.313), using the Procedure in Commission Regulation (EC) No 1565/2000. The substances were considered in FGE.220, and revisions hereof, not to have genotoxic potential. They were evaluated through a stepwise approach that integrates information on the structure–activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that the two flavouring substances [FL‐no: 13.117, 13.119] do not give rise to safety concerns at their level of dietary intake, estimated on the basis of the Maximised Survey‐derived Daily Intake (MSDI) approach. For the flavouring substance [FL‐no: 13.175], toxicity data are required. Besides the safety assessment of the flavouring substance, the specifications for the materials of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the materials of commerce have been provided for the three flavouring substances. The Panel concluded that for 2,5‐dimethyl‐4‐ethoxyfuran‐3(2H)‐one [FL‐no: 13.117], 2,5‐dimethylfuran‐3(2H)‐one [FL‐no: 13.119] and 4‐acetyl‐2,5‐dimethylfuran‐3(2H)‐one [FL‐no: 13.175] for which the Modified Theoretical Added Maximum Daily Intakes (mTAMDIs) are above the thresholds for their structural class, more reliable exposure data are required for a re‐evaluation.

The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) was requested to consider in the Flavouring Group Evaluation 205 (FGE.205), the additional data on genotoxicity submitted by the Industry on two representative substances, oct‐1‐en‐3‐one [FL‐no: 07.081] and pent‐1‐en‐3‐one [FL‐no: 07.102], from subgroup 1.2.2 of FGE.19. The Panel concluded that both substances were weakly genotoxic in bacteria with pent‐1‐en‐3‐one being the most potent (previously available data). In these assays, the representative substances were highly cytotoxic with a steep toxicity curve and with a very narrow concentration range resulting in mutagenicity. Both substances were also tested in mammalian cells for gene mutations at the hprt locus and for structural and numerical chromosomal aberrations in the micronucleus assay. Also in mammalian cells, the test substances were highly cytotoxic. The Panel considered that the positive effects in the bacterial mutagenicity assays of the two representative substances cannot be overruled by the one negative and one equivocal gene mutation test in mammalian cells. Therefore, the Panel recommended to test the most potent of the representative substances, pent‐1‐en‐3‐one, in an in vivo Comet assay on the first site of contact (e.g. the stomach or duodenum) and on the liver. The Industry has now submitted new data, a combined micronucleus and Comet assay for pent‐1‐en‐3‐one, with scoring in the liver and duodenum, and an Ames test and a Comet assay with scoring in the liver for oct‐1‐en‐3‐one. Based on these new data, the Panel concluded that the concern for a genotoxic potential could be ruled out for the two representative substances and accordingly for the remaining 11 substances in FGE.205Rev1. The 13 substances in FGE.205Rev1 can therefore be evaluated via the Procedure.

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of EFSA was requested to deliver a scientific opinion on the implications for human health of the flavouring substance 3‐(1‐((3,5‐dimethylisoxazol‐4‐yl)methyl)‐1H‐pyrazol‐4‐yl)‐1‐(3‐hydroxybenzyl)imidazolidine‐2,4‐dione [FL‐no: 16.127], in the Flavouring Group Evaluation 400 (FGE.400), according to Regulation (EC) No 1331/2008 of the European Parliament and of the Council. The substance has not been reported to occur in natural source materials of botanical or animal origin. It is intended to be used as a flavour modifier in specific categories of food. There is no safety concern with respect to genotoxicity. A 90‐day dietary administration study in rats showed no adverse effects for doses up to 100 mg/kg body weight (bw) per day, providing an adequate margin of safety. Developmental toxicity was not observed in a study with rats at dose levels up to 1,000 mg/kg bw per day. The Panel concluded that [FL‐no: 16.127] is not expected to be of safety concern at the estimated levels of intake. This conclusion applies only to the use of the substance as a flavour modifier and when used at levels up to those specified for various foods in different food categories.

The population of Romania is getting older, both because of the rise of life expectancy and because of the lowering of the new borne rate. We wanted to find new correlations between demographical indicators, in order to bring to light possibilities to grow new borne rate in Romania.

Introduction: Presently, the scientists recognize the health benefits of food fibers in the menu and also plant food sources are at high interest both for general population and food companies. The food companies are responsible for a clear nutrition labelling that will assist consumers to make informed and healthy choices and health providers has to inform the population about the benefits of fibers. The aim of our study was to evaluate the Romanian knowledge and attitudes regarding dietary fibers from food products.Materials and methods: We made a qualitative survey based on a questionnaire applied in 2015, over a period of 6 months, over 670 Romanian consumers. It was focused on testing the attitudes and knowledge towards ingestion of foods rich in fibers. For all data analysis we used the software SPSS, from IBM Inc.Results and Discussions: Our results showed that the knowledge about dietary fibers and also the ingestion of food products rich in fibers were low, and most of the subjects didn’t have any interest to read the nutritional information from food labels related to fibers. The female participants ate more whole grains and fruits than males and pay more attention to food labelling, the Romanian people prefer to stay and eat home than at restaurants especially in rural areas, and the knowledge about fibers benefits was significantly related to education and urban location.Conclusion: We underline the needs for more efficient community interventions and proper information about the importance of dietary fibers for our health and also to improve and disseminate our nutritional standards and diet recommendation among population.

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of the EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The present consideration concerns a group of 10 tetrahydrofuran derivatives and one furanone derivative evaluated by the JECFA at the 63rd meeting in 2004. This revision is made due to additional toxicity data have become available for anhydrolinalool oxide (5) [FL‐no: 13.097]. The substances were evaluated through a stepwise approach that integrates information on structure‐activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The JECFA concluded all the 11 tetrahydrofuran derivatives at step A3. The Panel agrees with the application of the Procedure as performed by the JECFA for 10 of the 11 substances. For the remaining substance [FL‐no: 13.097] the Panel did not find that it could be metabolised to innocuous products and should accordingly be evaluated via the B‐side of the Procedure scheme. A no observed adverse effect level (NOAEL) of 52 mg/kg body weight was derived from a 90‐day study in rats and compared with an exposure estimate of 0.9 μg/ capita / per day for anhydrolinalool oxide a margin of safety of 3.5 × 106 was calculated. Accordingly, the Panel agrees with the JECFA conclusion ‘No safety concern at estimated level of intake as flavouring substances’ based on the maximised survey‐derived daily intake (MSDI) approach. The specifications for the materials of commerce have also been considered and for all 11 substances, the information is adequate.

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The substances were evaluated through a stepwise approach that integrates information on structure‐activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The present consideration concerns a group of six furanone derivatives evaluated by the JECFA at their 63rd, 65th and 69th meetings. This revision of FGE.99 includes the assessment of the 2,5‐dimethyl‐4‐methoxyfuran‐3(2H)‐one [FL‐no: 13.089] cleared for genotoxicity concern compared to the previous version. The Panel concluded that none of the six substances gives rise to safety concerns at the levels of dietary intake, estimated on the basis of the MSDI approach [FL‐nos: 13.010, 13.084, 13.085, 13.089, 13.099 and 13.176]. The specifications of the materials of commerce have also been considered and are adequate for all candidate substances in this FGE. However, for all substances use levels are required to calculate the mTAMDIs in order to identify those flavouring substances that need more refined exposure assessment and to finalise the evaluation.

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) of the European Food Safety Authority (EFSA) was requested to evaluate the genotoxic potential of 26 flavouring substances from subgroup 2.7 of FGE.19 in Flavouring Group Evaluation (FGE) 213. In the first version of FGE.213 the Panel concluded, based on available genotoxicity data, that a concern regarding genotoxicity could be ruled out for 11 substances [FL‐nos: 07.047, 07.056, 07.057, 07.075, 07.076, 07.080, 07.117, 07.118, 07.119, 07.120 and 07.168], but for the remaining 15 substances in subgroup 2.7 further genotoxicity data were required. Based on new submitted genotoxicity data, the Panel concluded in FGE.213Rev1 that the concern regarding genotoxicity could be ruled out for 13 substances in subgroup 2.7 [FL‐nos: 02.106, 07.008, 07.010, 07.041, 07.083, 07.089, 07.108, 07.109, 07.127, 07.136, 07.200, 07.224 and 09.305] but not for maltol [FL‐no: 07.014] and maltyl isobutyrate [FL‐no: 09.525]. In FGE.213Rev2, new data on maltol were considered and the Panel concluded that for maltol [FL‐no: 07.014] and maltyl isobutyrate [FL‐no: 09.525] in food the concern for genotoxicity could be ruled out. Moreover, the Panel reconsidered the available data on p‐mentha‐1,4(8)‐dien‐3‐one [FL‐no: 07.127], based on new data on the structurally related substance pulegone, and concluded that additional genotoxicity data are needed to rule out the concern for genotoxicity of p‐mentha‐1,4(8)‐dien‐3‐one [FL‐no: 07.127].

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 22 flavouring substances in the Flavouring Group Evaluation 9, Revision 6, using the Procedure in Commission Regulation (EC) No 1565/2000. None of the substances was considered to have genotoxic potential. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure–activity relationships, intake from current uses, toxicological threshold of concern and available data on metabolism and toxicity. The present revision of FGE.09 includes the assessment of one additional flavouring substance, trans‐3‐methyl‐2‐(2‐pentenyl)‐2‐cyclopenten‐1‐one [FL‐no: 07.219]. The Panel concluded that the 22 substances [FL‐nos: 02.070, 02.075, 02.135, 02.167, 06.136, 07.059, 07.109, 07.202, 07.203, 07.219, 07.255, 09.154, 09.355, 09.520, 09.618, 09.619, 09.621, 09.843, 09.870, 09.929, 09.935 and 09.949] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. However, based on mTAMDI calculations, for 11 flavouring substances [FL‐nos: 07.059, 07.109, 07.202, 07.203, 09.154, 09.520, 09.618, 09.619, 09.843, 09.935 and 09.949] more reliable exposure data are required for a re‐evaluation. For two substances [FL‐nos: 07.219 and 09.929] no use levels are available and these should be submitted. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have been considered. Specifications, including complete purity criteria and identity for the materials of commerce, have been provided for all candidate substances.

Regarding the widely distribution of respiratory exposure hazards in occupational settings, workers have an increased risk for chronic lung diseases. For assessing the quality of life and lung function in workers exposed to chemicals and dust, St George�s Respiratory Questionnaire (SGRQ) and spirometry were performed among 40 patients, admitted in Occupational Clinic Department of Colentina Hospital, Bucharest, Romania, during February, 2017. SGRQ showed different predictors for patients according to their occupational exposure and total symptoms score correlated better with decreased spirometric parameters in defining lung function deterioration. Quality of life is earlier affected than lung function deterioration and emphasises the need of more sensitive methods for an earlier identification and better evaluation of respiratory hazards in different workplaces.

Polyethylene terephthalate (PET) is a long-chain polymer belonging to the generic family of polyesters. PET has found increasing applications within the food packaging field. The aim of the study was to survey the behavior of materials intended to come in contact with non-alcoholic or alcoholic beverages of an alcoholic concentration greater than 5% vol., like fruit juices, sparkling water, beer and others. The conclusion was that PET is a stable material, the value of global migration of components in selectedsimulants being in compliance with the legislation’s requirements (10 mg/dm2 or 60 mg/kg of food).

Background: The aim of this analysis was to explore coronasomnia in second line workers. Methods: Data were collected via in an online questionnaire. Patients with new onset or aggravation of insomnia were defined as cases and those without insomnia as controls. Differences among groups were studied by nonparametric tests; the correlation among variables was assessed using regression, followed by Bonferroni adjustment. Results: There were 377 responders, grouped into 129 cases and 248 controls. Younger age (Odds Ratio = 0.97, p = 0.021), women (OR = 2.46, p = 0.016), workers belonging to a vulnerable group (OR = 2.36, p = 0.007), and those with previous history of insomnia (OR = 38.76, p = 0.00) were associated with coronasomnia. Increased home duties were directly related to insomnia (OR = versus home support which were indirectly associated). The constant preoccupation for SARS-CoV-2 media reports (OR = 3.6, p = 0.00009) and media consumption were components of the coronasomnia. In the adjusted models, the personal medical history, and the anxiety created by media alerts maintained their significance. Conclusion: Preventive measures to reduce the occurrence of insomnia in times of social stress in nonessential occupations should focus on health vulnerable groups, persons with previous history of insomnia and who develop anxiety from media.