Evidence map›Paper›PMID 39968276›Full record

ArticleClinical nutrition research2025

Food Quality Is Associated With Depression, Anxiety, and Stress Among Recovered COVID-19 Patients: Finding From a Case-Control Study.

Hanieh Barghchi, Asie Araste, Naeimeh Varasteh, Zahra Dehnavi, Reza Zare-Feyzabadi, Mohammad Vahedi Fard, Kimia MohammadHasani, Javad Parirokh, Zahra Khorasanchi, Maryam Mohammadi Bajgiran and 10 more

Abstract read
In one paragraph

Article in Clinical nutrition research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

20 authors.

Hanieh BarghchiDepartment of Nutrition Sciences, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0002-3503-5540
Asie ArasteDepartment of Nutrition Sciences, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.
Naeimeh VarastehInternational UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.
Zahra DehnaviDepartment of Nutrition Sciences, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0001-7357-9808
Reza Zare-FeyzabadiInternational UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0003-4127-5660
Mohammad Vahedi FardDepartment of Nutrition, Food Sciences and Clinical Biochemistry, School of Medicine, Social Determinants of Health Research Center, Gonabad University of Medical Science, Gonabad 9691793718, Iran.ORCID https://orcid.org/0009-0005-0124-6971
Kimia MohammadHasaniDepartment of Nutrition, Food Sciences and Clinical Biochemistry, School of Medicine, Social Determinants of Health Research Center, Gonabad University of Medical Science, Gonabad 9691793718, Iran.ORCID https://orcid.org/0009-0002-9953-3677
Javad ParirokhStudent Research Committee, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.
Zahra KhorasanchiDepartment of Nutrition Sciences, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0001-9579-9465
Maryam Mohammadi BajgiranInternational UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0002-7777-0738
Elahe HasanzadehInternational UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0002-4764-9638
Reyhaneh EbrahimiInternational UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0003-1118-5349
Malihe AghasizadehInternational UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0001-8562-360X
Mansoureh Sadat Ekhteraee ToosiInternational UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0002-6260-2539
Parisa Asadian-SohanDepartment of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad 9187147578, Iran.ORCID https://orcid.org/0000-0003-1758-2759
Reza Assaran DarbanDepartment of Biology, Faculty of Sciences, Mashhad Branch, Islamic Azad University, Mashhad 9187147578, Iran.ORCID https://orcid.org/0000-0001-9126-5618
Reza HossieniInternational UNESCO Center for Health Related Basic Sciences and Human Nutrition, Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0003-2413-3660
Gordon FernsBrighton and Sussex Medical School, Division of Medical Education, Brighton BN1 9PX, United Kingdom.ORCID https://orcid.org/0000-0002-0957-8349
Habibollah EsmailyDepartment of Biostatistics, School of Health, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0003-4139-546X
Majid Ghayour-MobarhanDepartment of Nutrition Sciences, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad 99199-91766, Iran.ORCID https://orcid.org/0000-0002-1081-6754

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Following up with recovered coronavirus disease 2019 (COVID-19) patients is necessary. Given the importance of psychological function accompanied by significant effects of food quality, we want to examine the association between food quality score (FQS) and mental disorders among recovered COVID-19 patients. This case-control study was performed on 246 eligible adults. A validated food frequency questionnaire (FFQ) was used to evaluate dietary intake. We using Depression Anxiety Stress Scales, Insomnia Severity Index, Pittsburgh Sleep Quality Index, and 36-Item Short Form Health Survey questionnaires to evaluate the psychological function. Logistic regression analysis was conducted to estimate the odds ratio (OR) and 95% confidence intervals (CIs) for score categories of the FQS index and psychological function in multivariate-adjusted models. Only in case subjects, we found significant associations between adherence to the FQS diet and depression, anxiety, and stress in the crude model (OR, 0.796, 95% CI, 0.661-0.958, p = 0.016; OR, 0.824, 95% CI, 0.707-0.960, p = 0.013; OR, 0.824, 95% CI, 0.709-0.956, p = 0.011, respectively). These associations remained significant in all two adjusted models. However, no significant associations were found between FQS and psychological functions in the control group. Our data suggests that overall food quality intake is associated with depression, anxiety, and stress symptoms during the post-infection period. Also, adequate daily intakes of fruits, legumes, nuts, and whole grains are associated with reduced risks of psychological impairment and sleep disorders which are common among recovered patients.

Indexed as

AnxietyCOVID-19DepressionFood qualityMental disorders

Identifiers

PMID39968276
PMCPMC11832289

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.