Indian food habit & food ingredients may have a role in lowering the severity & high death rate from COVID-19 in Indians
Debmalya Barh, Flávia Figueira Aburjaile, Thais Silva Tavares, Miguel Etcheverria Da Silva, Gabriel Pissolati Mattos Bretz, Igor Fernando Martins Rocha, Annesha Dey, Renan Pedra De Souza, Aristóteles Góes-Neto, Sérvio Pontes Ribeiro, Khalid J Alzahrani, Ahmad A Alghamdi, Fuad M Alzahrani, Ibrahim Faisal Halawani, Sandeep Tiwari, Alaa A A Aljabali, Kenneth Lundstrom, Vasco Azevedo, Nirmal Kumar Ganguly
Indian Journal of Medical Research, doi:10.4103/ijmr.ijmr_1701_22
Background & objectives: During the COVID-19 pandemic, the death rate was reportedly 5-8 fold lower in India which is densely populated as compared to less populated western countries. The aim of this study was to investigate whether dietary habits were associated with the variations in COVID-19 severity and deaths between western and Indian population at the nutrigenomics level. Methods: In this study nutrigenomics approach was applied. Blood transcriptome of severe COVID-19 patients from three western countries (showing high fatality) and two datasets from Indian patients were used. Gene set enrichment analyses were performed for pathways, metabolites, nutrients, etc., and compared for western and Indian samples to identify the food-and nutrient-related factors, which may be associated with COVID-19 severity. Data on the daily consumption of twelve key food components
Supplementary Figure. Differences between Indian and western food and spices. The figure is developed based on Supplementary Table 1 , several web portals, following literature [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] . IIG
Supplementary Table
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