ArticleClinical nutrition ESPEN2021
Are history of dietary intake and food habits of patients with clinical symptoms of COVID 19 different from healthy controls? A case-control study.
Article in Clinical nutrition ESPEN, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Relationship Between Dairy Intake and Hospitalization Risk and Disease Severity in Patients With COVID-19.Clinical nutrition research · 2023Article
- A qualitative study of Covid-19 effects on nutrition associated problems in recovered patients.BMC nutrition · 2023Article
- Proper Dietary and Supplementation Patterns as a COVID-19 Protective Factor (Cross-Sectional Study-Silesia, Poland).Life (Basel, Switzerland) · 2022Article
- The association between dairy products and the risk of COVID-19.European journal of clinical nutrition · 2022Article
- Fermented Soy Products and Their Potential Health Benefits: A Review.Microorganisms · 2022Review
- NuMoOS - COVID-19 Nutrition and Mood Online Survey: Perception about dietary aspects, stress, anxiety, and depression in the social isolation of Coronavirus Disease 2019.Clinical nutrition ESPEN · 2022Article
- Nurses' eating habits in Lebanon during the economic and health crises: a cross-sectional study.Archives of public health = Archives belges de sante publique · 2022Article
- Theoretical benefits of yogurt-derived bioactive peptides and probiotics in COVID-19 patients - A narrative review and hypotheses.Saudi journal of biological sciences · 2021Review
- Components of the Mediterranean Diet and Risk of COVID-19.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundCoronavirus disease 2019 (COVID-19) is an infectious disease that put unprecedented significant strain on clinical services and healthcare systems. The aim of the present research was to assess dietary food groups and also food habits of patients with clinical symptoms of COVID 19 and healthy controls.
methodsThis case-control research was carried out on 505 participants (279 subjects with clinical symptoms of COVID-19 and 226 controls), in age 18-65 years. Dietary food group's intake last year was investigated by a food frequency questionnaire. Food habits were asked by a general information questionnaire. The strength of the association between food group's intakes with the odds ratios (ORs) of COVID-19 was assessed using Logistic regression models.
resultsAfter adjusting for physical activity in the logistic regression models, intake of dough and yogurt had a significantly protective role on occurrence of COVID19 (OR = 0.62; 95% confidence interval (CI) = 0.44-0.87; P = 0.006) (OR = 0.74; 95% CI = 0.56-0.98; P = 0.044), respectively. No significant differences were seen in food habits between the two groups in the last year ago.
conclusionsHigh risk population for COVID19, advised to consume enough amount of yogurt and dough at the time of this pandemic.
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