Association of Dietary Macronutrients and Micronutrients with COVID-۱۹

Publish Year: 1402
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_JCTM-11-2_002

تاریخ نمایه سازی: 19 تیر 1402

Abstract:

Introduction: The Coronavirus Disease ۲۰۱۹ (COVID-۱۹) outbreak is still an ongoing problem affecting people’s well-being globally. It is known that malnutrition is an important determinant of immune function, leading to an increased risk of infection and severity of diseases. The aim of this study was to characterize the relationship between macronutrients and micronutrients and this viral infection.Methods: This study was a historical cohort including ۶۵۳۹ subjects (۵۷.۲% females, ۴۲.۸% males) from the Mashhad stroke and heart atherosclerotic disorder (MASHAD) cohort study. Dietary intakes were assessed using a ۶۵-item validated food frequency questionnaire (FFQ). Data on COVID-۱۹ diagnosis was collected from online health records of patients available in the Sina health information system from the onset of the disease to the end of July ۲۰۲۰. COVID-۱۹ diagnosis has been confirmed using a lung spiral CT scan or PCR laboratory test. SPSS software (Version ۲۰) was usedfor the analysis of data. .Results: A total of ۱۵۴ subjects including ۸۵ men (۵۵.۲%) and women (۴۴.۸%) were infected with COVID-۱۹. Body mass index (p=۰.۰۳) and waist circumference (p=۰.۰۱) of the patients along with the protein (p=۰.۰۲), total N۲ (p=۰.۰۲), calcium (p=۰.۰۲) and thiamin (p=۰.۰۴) content of their diet was significantly associated with COVID-۱۹. After multivariate analysis, dietary calcium remained the only dietary factor that predicted COVID-۱۹ infection (OR=۰.۹۴, ۹۵%CI [۰.۸۷-۰.۹۹], p value=۰.۰۴).Conclusion: Our findings indicated that prevalence of COVID-۱۹ may be affected by dietary macronutrients and micronutrients. According to our data, increased calcium intake can reduce the prevalence of COVID-۱۹.

Authors

Maryam Mohammadi Bajgiran

Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran.

Elahe Hasanzadeh

Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran.

Mohammad Reza Shadmand Foumani Moghadam

Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.

sara saffar Soflaei

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.

Hamideh Ghazizadeh

Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran.

Mohammad Reza Fazl Mashhadi

Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.

Toktam Sahranavard

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.

Maryam Allahyari

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.

Ensieh Akbarpour

Social Determinants of Health Research Center, Mashhad University of Medical sciences, Mashhad, Iran.

Sara Moazedi

Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.

Reza Zare-Feyzabadi

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.

Susan Darroudi

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.

Gordon A. Ferns

Brighton & Sussex Medical School, Division of Medical Education, Falmer, Brighton, Sussex BN۱ ۹PH, UK.

Habibollah Esmaily

Social Determinants of Health Research Center, Mashhad University of Medical sciences, Mashhad, Iran.

Maryam Saberi-Karimian

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.

Majid Ghayour-Mobarhan

International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.

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