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The association between inflammatory and immune system biomarkers and the dietary inflammatory index in patients with COVID-19

Barania Adabi et al., Frontiers in Nutrition, doi:10.3389/fnut.2023.1075061

Mar 2023

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Diet for COVID-19

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Lower risk for ICU admission, hospitalization, progression, recovery, cases, and viral clearance.

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Retrospective 500 COVID-19 patients, showing dietary inflammatory index (DII) and energy-adjusted dietary inflammatory index (E-DII) associated with COVID-19 severity.

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risk of ICU admission, 98.7% lower, RR 0.01, p < 0.001, higher quality diet 0 of 125 (0.0%), lower quality diet 37 of 125 (29.6%), NNT 3.4, relative risk is not 0 because of continuity correction due to zero events (with reciprocal of the contrasting arm), DII, quartile I vs. quartile IV.

risk of ICU admission, 98.1% lower, RR 0.02, p < 0.001, higher quality diet 0 of 125 (0.0%), lower quality diet 26 of 125 (20.8%), NNT 4.8, relative risk is not 0 because of continuity correction due to zero events (with reciprocal of the contrasting arm), E-DII, quartile I vs. quartile IV.

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Barania Adabi et al., 31 Mar 2023, retrospective, Iran, peer-reviewed, survey, mean age 40.3, 5 authors, study period March 2021 - September 2021. Contact: daneghian.s@umsu.ac.ir.

This Paper Diet All

AI generated summary. Current AI models can provide useful summaries for non-experts, but may be inaccurate and have limited ability to analyze larger context such as the entire evidence base for diet.

Patients with COVID-19 who have a high dietary inflammatory index (DII) are more likely to have a severe course of the disease.

The study population of this cross-sectional study was adult patients with COVID-19 who were referred to Taleghani Hospital in Urmia, Iran. The dietary inflammatory index (DII) was calculated using a food frequency questionnaire.

There was a positive correlation between DII and E-DII with hyperactivation of the inflammatory and innate immune system and length of hospitalization in patients with COVID-19. The number of patients with severe COVID-19 was higher in the upper DII and E-DII quartiles.

The totality of current research suggests that a healthy diet may be associated with a lower risk of COVID-19. This is supported by a number of studies, including a large study of over 590,000 people in the United States, which found that people who ate the most fruits, vegetables, and legumes had a 9% lower risk of getting COVID and a 41% lower risk of developing severe COVID during the study period.

Another study, which looked at data from over 100,000 people in the United Kingdom, found that people who ate a healthy diet were less likely to be hospitalized with COVID-19.

Here are some tips for eating a healthy diet that may help to protect against COVID-19:

Eat plenty of fruits and vegetables.
Choose whole grains over refined grains.
Choose lean protein sources, such as fish, poultry, beans, and tofu.
Limit your intake of processed foods, sugary drinks, and unhealthy fats.
Drink plenty of water.

By following these tips, you can improve your overall health and may help to reduce your risk of developing COVID-19.

Margarida Castell, Roman Acevedo-Espinola, Torsten Bohn, Somayyeh Barania Adabi, Sevana Daneghian, Hamidreaza Khalkhali, Rahim Nejadrahim, Nitin Shivappa

R and Shivappa N ( ) The association between inflammatory and immune system biomarkers and the dietary inflammatory index in patients with COVID-.

Ethics statement The studies involving human participants were reviewed and approved by the Ethics Committee of Urmia University of Medical Sciences, Urmia, Iran (Ethics Code IR.UMSU.REC.1399.367). The patients/participants provided their written informed consent to participate in this study. Author contributions All authors listed have made a substantial, direct, and intellectual contribution to the work and approved it for publication. Conflict of interest The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Publisher's note All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher. Supplementary material The Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/fnut.2023. 1075061/full#supplementary-material

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