ArticleThe journal of nutrition, health & aging2020
Relation of Dietary Factors with Infection and Mortality Rates of COVID-19 across the World.
Article in The journal of nutrition, health & aging, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers, 1 of them a synthesis that pooled it.
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Who cites it
26 citing papers in PubMed, 1 synthesis or guideline pooled it, 33 citations in OpenAlex.
- Plant-Derived Food Grade Substances (PDFGS) Active Against Respiratory Viruses: A Systematic Review of Non-clinical Studies.Frontiers in nutrition · 2021Pooled it
- Evolution of innate immunity: lessons from mammalian models shaping our current view of insect immunity.Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology · 2024Review
- Dietary mineral intakes predict Coronavirus-disease 2019 (COVID-19) incidence and hospitalization in older adults.BMC nutrition · 2024Article
- Interwoven challenges of covid-19, poor diet, and cardiometabolic health.BMJ (Clinical research ed.) · 2023Article
- Relationship Between Dairy Intake and Hospitalization Risk and Disease Severity in Patients With COVID-19.Clinical nutrition research · 2023Article
- Lifestyle and Dietary Patterns during the COVID-19 Lockdown in Bahrain: A Web-Based Cross-Sectional Study.Nutrients · 2023Article
- The Role of Diet and Specific Nutrients during the COVID-19 Pandemic: What Have We Learned over the Last Three Years?International journal of environmental research and public health · 2023Review
- The association of dietary approach to stop hypertension (DASH) diet with hospitalization risk in patients with COVID-19.Clinical nutrition open science · 2023Article
- Association of food habit with the COVID-19 severity and hospitalization: A cross-sectional study among the recovered individuals in Bangladesh.Nutrition and health · 2022Article
- Lifestyle behaviors and mental health during the coronavirus disease 2019 pandemic among college students: a web-based study.BMC public health · 2022Article
- Review
- Exploring diet associations with Covid-19 and other diseases: a Network Analysis-based approach.Medical & biological engineering & computing · 2022Article
- The correlation between lifestyle health behaviors, coping style, and mental health during the COVID-19 pandemic among college students: Two rounds of a web-based study.Frontiers in public health · 2022Article
- Decrease in life expectancy due to COVID-19 disease not offset by reduced environmental impacts associated with lockdowns in Italy.Environmental pollution (Barking, Essex : 1987) · 2022Article
- Current Perspective of Plant-Based Diets on Communicable Diseases Caused by Viruses: A Mini Review.Frontiers in nutrition · 2022Review
- Nutritional risk factors for SARS-CoV-2 infection: a prospective study within the NutriNet-Santé cohort.BMC medicine · 2021Article
- Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study.Food quality and preference · 2021Article
- Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study.Foods (Basel, Switzerland) · 2021Article
- Dysregulated inflammation may predispose patients with serious mental illnesses to severe COVID‑19 (Review).Molecular medicine reports · 2021Review
- The water-energy-food nexus and COVID-19: Towards a systematization of impacts and responses.The Science of the total environment · 2021Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectivePoor dietary habits are considered to be the second-leading risk factors for mortality and disability-adjusted life-years (DALYs) in the world. Dietary patterns are different based on cultural, environmental, technological, and economic factors. Nutritional deficiencies of energy, protein, and specific micronutrients have been shown to contribute to depressed immune function and increased susceptibility to infections. We aimed to explore the relation of dietary factors with global infection and mortality rates of COVID-19 in this study.
designIn the current ecological study, the countries that had national dietary data from the Global Dietary Databases of the United Nations and coronavirus disease statistics from the World Health Organization (WHO) were included. The countries that had coronavirus disease statistics from the WHO were consecutively checked for the recent data of the dietary factors.
settingWorld.
participants158 countries across the world. MEASUREMENTS: infection and mortality rates of COVID-19; dietary factors.
resultsThe median crude infection and mortality rates by COVID-19 were 87.78 (IQR: 468.03) and 0.0015 (IQR: 0.0059), respectively. The two highest percentage of the crude infection rate were between 0 and 500 (75.9%) and 500-1000 (8.9%) per one million persons. The regression analysis showed that the crude infection rate has been increased by raising consuming fruits (Beta: 0.237; P=0.006) and calcium (Beta: 0.286; P=0.007) and was decreased with rising consuming beans and legumes (Beta: -0.145; P=0.038). The analysis showed that the crude mortality rate was increased by raising consuming sugar-sweetened beverages (Beta: 0.340; P<0.001). Whereas, the crude mortality rate by COVID-19 has been decreased by increasing fruits consuming (Beta: -0.226; P=0.047) and beans and legumes (Beta: -0.176; P=0.046).
conclusionThe present study showed the higher intake of fruits and sugar-sweetened beverages had a positive effect on infection and mortally rates by COVID-19, respectively. In contrast, the higher intake of beans and legumes had a negative effect on both increasing infection and mortality rates.
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