Are history of dietary intake and food habits of patients with clinical symptoms of COVID 19 different from healthy controls? A case–control study
Houra Mohseni, Shirin Amini, Behnaz Abiri, Mojtaba Kalantar, Masoumeh Kaydani, Barat Barati, Elham Pirabbasi, Faezeh Bahrami
Clinical Nutrition ESPEN, doi:10.1016/j.clnesp.2021.01.021
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.
Declaration of competing interest The authors declare no conflict of interest.
Ethics approval and consent to participate The protocol of study was approved, by the Medical Ethics Committee at the Shoushtar faculty of medical science according to the 2013 Helsinki Declaration (Registration No: IR.SHOUSHTAR.-REC.1399.015). All participants read and signed the consent form before their inclusion in the study.
Consent for publication
Not applicable. Author contributions H Mohseni and S Amini contributed significantly, in the conception and design of the research, analysis of data and interpretation, also, in the writing and critical revision of the manuscript. B Abiri, M Kalantar, B Barati and E Pirabbasi contributed to the critical revision of the manuscript. M Kaidani and F Bahrami contributed to the design of the research. All authors approved the final version of the manuscript before submitting it.
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