Do body mass index (BMI) and history of nutritional supplementation play a role in the severity of COVID-19? A retrospective study
Mohseni et al.,
Do body mass index (BMI) and history of nutritional supplementation play a role in the severity of COVID-19? A..,
Nutrition & Food Science, doi:10.1108/NFS-11-2020-0421
Retrospective 603 patients in Iran, 192 taking vitamin D supplements, showing no significant difference in COVID-19 cases in unadjusted results. IR.SHOUSHTAR.REC.1399.015.
Although the 12% fewer cases is not statistically significant, it is consistent with the significant 15% fewer cases
[6‑23%] from meta analysis of the
25 cases results to date.
This study is excluded in the after exclusion results of meta
analysis:
unadjusted results with no group details.
risk of case, 12.4% lower, RR 0.88, p = 0.09, treatment 99 of 192 (51.6%), control 242 of 411 (58.9%), NNT 14.
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Effect extraction follows pre-specified rules prioritizing more serious outcomes. Submit updates
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Mohseni et al., 4 Aug 2021, retrospective, Iran, peer-reviewed, 4 authors, dosage not specified.
Abstract: Clinical Nutrition ESPEN 42 (2021) 280e285
Contents lists available at ScienceDirect
Clinical Nutrition ESPEN
journal homepage: http://www.clinicalnutritionespen.com
Original article
Are history of dietary intake and food habits of patients with clinical
symptoms of COVID 19 different from healthy controls? A
caseecontrol study
Houra Mohseni a, Shirin Amini b, *, Behnaz Abiri a, Mojtaba Kalantar c,
Masoumeh Kaydani c, Barat Barati d, Elham Pirabbasi b, Faezeh Bahrami b
a
School of Para-medicine Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
Department of Nutrition, Shoushtar Faculty of Medical Sciences, Shoushtar, Iran
Department of Occupational Health, Shoushtar Faculty of Medical Sciences, Shoushtar, Iran
d
Department of Radiologic Technology, Shoushtar Faculty of Medical Sciences, Shoushtar, Iran
b
c
a r t i c l e i n f o
s u m m a r y
Article history:
Received 23 December 2020
Accepted 18 January 2021
Background: Coronavirus 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.
Methods: This caseecontrol research was carried out on 505 participants (279 subjects with clinical
symptoms of COVID-19 and 226 controls), in age 18e65 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.
Results: After adjusting for physical activity in the logistic regression models, intake of dough and yogurt
had a significantly protective role on occurrence of COVID19 (OR ¼ 0.62; 95% confidence interval
(CI) ¼ 0.44e0.87; P ¼ 0.006) (OR ¼ 0.74; 95% CI ¼ 0.56e0.98; P ¼ 0.044), respectively. No significant
differences were seen in food habits between the two groups in the last year ago.
Conclusions: High risk population for COVID19, advised to consume enough amount of yogurt and dough
at the time of this pandemic.
© 2021 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights
reserved.
Keywords:
Symptoms of COVID 19
Food group's intake
Food habits
1. Background
Coronavirus disease 2019 (COVID-19), that puts unprecedented
significant strain on clinical services and healthcare systems, is an
infectious disease caused by severe acute respiratory syndrome
coronavirus 2 (SARS-CoV-2). The first human cases of COVID-19
were identified in China in late December 2019 [1]. The ongoing
pandemic has resulted in more than 17.5 million confirmed cases
and 677, 000 deaths worldwide and there have been almost 92, 000
deaths in the Asia Region up to 1 August 2020 [2,3]. Coronaviruses
* Corresponding author. Assistant professor of Nutrition, Department of Nutrition, Shoushtar Faculty of Medical Sciences, Shoushtar, Iran
E-mail addresses: amini-sh@shoushtarums.ac.ir, aminishirin83@yahoo.com
(S. Amini).
belong to b-coronaviruses and are transmitted through secretions
of infected people such as saliva and respiratory secretions or their
respiratory droplets [4,5]. The severity of clinical symptoms in
positive COVID-19 patients is varied, ranging from asymptomatic to
acute respiratory distress syndrome and multi-organ..
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