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Association of food habit with the COVID-19 severity and hospitalization: A cross-sectional study among the recovered individuals in Bangladesh
Ganguli et al., Nutrition and Health, doi:10.1177/02601060221124068
Ganguli et al., Association of food habit with the COVID-19 severity and hospitalization: A cross-sectional study among the.., Nutrition and Health, doi:10.1177/02601060221124068
Sep 2022   Source   PDF  
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Retrospective 1,025 COVID-19 patients in Bangladesh finding reduced risk of COVID-19 severity and hospitalization with high consumption of fruit, vegetables, and fish; moderate consumption of garlic, onion, and turmeric; and tea and honey.
Ganguli et al., 6 Sep 2022, retrospective, Bangladesh, peer-reviewed, survey, 10 authors.
Contact: sumonganguli@yahoo.com, sumonganguli@cu.ac.bd.
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Abstract: Original Article Association of food habit with the COVID-19 severity and hospitalization: A cross-sectional study among the recovered individuals in Bangladesh Nutrition and Health 2022, Vol. 28(4) 771–782 © The Author(s) 2022 Article reuse guidelines: sagepub.com/journals-permissions DOI: 10.1177/02601060221124068 journals.sagepub.com/home/nah Sumon Ganguli1,2 , Sabbir Howlader2 , Kamol Dey2, Suman Barua2, Md. Nazrul Islam2,3, Afroza Begum4, Md. Abdus Sobahan2, Rivu Raj Chakraborty5, Mohammad Delwer Hossain Hawlader6 and Paritosh Kumar Biswas7 Abstract Background: It was assumed that dietary habits might influence the status of COVID-19 patients. Aim: We aimed at the identification of association of dietary habits with the COVID-19 severity and hospitalization. Methods: It was a retrospective crosssectional study (n = 1025). We used bivariate and multivariate analyses to correlate the association between self-reported dietary patterns and COVID-19 severity and hospitalization. Results: Dietary habits (black tea, milked tea, pickles, black caraway seeds, honey, fish, fruits, vegetables, garlic, onion and turmeric) were identified with lower risk of COVID-19 severity and hospitalization. Interestingly, the consumption frequency (one-, two- or three-times/day) of rice - the staple food in Bangladesh - was not associated with COVID-19 severity and hospitalization for comorbid patients. In contrast, a moderate rice-eating habit (two times/day) was strongly associated with the lower risk of severity and hospitalization for non-comorbid patients. However, for both comorbid and non-comorbid patients, consumption of black tea, milked tea, pickles and honey were associated with a lower likelihood of severity and hospitalization. Overall, a high consumption (three-times/day) of fish, fruits and vegetables, a moderate consumption of garlic, onion and turmeric spices and a daily intake of black/milked tea, and honey were associated with reduced risk of COVID-19 severity and hospitalization. Conclusions: To reduce the severity of COVID-19, a habitual practice of intaking black tea, milked tea, black caraway seeds and honey along with dietary habit (rice, fish and vegetables) and with a moderate consumption of ginger, garlic, onion, mixed aromatic spices (cinnamon + cardamom + cloves) and turmeric might be suggested. Keywords COVID-19, severity, hospitalization, dietary habits, foods, spices
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