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The Association between Dietary Inflammatory Index with Risk of Coronavirus Infection and Severity: A Case-Control Study

Tavassoli et al., International Journal of Preventive Medicine, doi:10.4103/ijpvm.ijpvm_129_21

Feb 2023

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Case control study in Iran with 100 COVID-19 cases and 100 healthy controls, showing no significant association between DII score and cases or symptoms. Results are only provided for DII as a continuous variable. COVID‐19 patients had a higher mean DII score, and significantly higher intake of total fat and saturated fat.

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Tavassoli et al., 18 Feb 2023, retrospective, Iran, peer-reviewed, 7 authors.

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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.

A case-control study in Iran found no significant association between dietary inflammatory index (DII) score and risk of COVID-19 infection and the severity of its symptoms, however COVID-19 patients had a higher DII score than healthy controls.

The Dietary Inflammatory Index (DII) is a score that measures the inflammatory potential of a diet.
A higher DII score indicates a diet that is more pro-inflammatory.
A pro-inflammatory diet is one that promotes inflammation in the body.
Inflammation is a natural immune response, but chronic inflammation can damage tissues and organs.
COVID-19 is a respiratory illness caused by the SARS-CoV-2 virus.
COVID-19 can cause mild to severe illness, and in some cases, death.
The severity of COVID-19 is influenced by a number of factors, including age, underlying health conditions, and diet.
The study found that COVID-19 patients had a higher DII score than healthy controls.
However, the study did not find a significant association between DII score and the risk of COVID-19 infection or the severity of symptoms.
The study's authors concluded that more research is needed to determine the role of diet in the risk and severity of COVID-19.

Here are some additional details from the study:

The study included 100 COVID-19 patients and 100 healthy controls.
The participants were all adults between the ages of 18 and 65 years.
The participants completed a dietary questionnaire that assessed their intake of different foods and nutrients.
The participants' DII scores were calculated based on their dietary intake.
The study found that COVID-19 patients had a higher DII score than healthy controls.
The study also found that COVID-19 patients had a higher intake of total fat, saturated fat, and dietary fiber.
In contrast, healthy controls had a higher intake of carbohydrate, sodium, and iron.
The study did not find a significant association between DII score and the risk of COVID-19 infection or the severity of symptoms.

The study's authors concluded that more research is needed to determine the role of diet in the risk and severity of COVID-19. However, the study's findings suggest that a pro-inflammatory diet may increase the risk of COVID-19 and the severity of its symptoms.

The conclusion of the study does not match most other studies. Most studies have found that a diet that is high in inflammatory foods, such as processed foods, red meat, and sugary drinks, is associated with an increased risk of COVID-19 infection and severity. For example, a study published in the journal Nature Medicine found that people who ate a diet high in inflammatory foods were twice as likely to be hospitalized with COVID-19 as those who ate a diet low in inflammatory foods.

The Association between Dietary Inflammatory Index with Risk of Coronavirus Infection and Severity: A Case-Control Study Original Article

Dr Saeid Hadi, Mohammad Tavassoli, Gholamreza Askari, Morad Vahid Hadi, Esmaeil Zali, Cain C T Clark, Dr Sayid Mahdi Mirghazanfari

doi:10.4103/ijpvm.ijpvm_129_21

Background: Recently, several have evaluated the association between the components of the dietary inflammatory index (DII) score with the risk and severity of Coronavirus Disease 2019 (COVID-19). For the first time, we examined the association between DII ® with risk of coronavirus infection and symptom severity through a case-control study in Iran. Methods: The present case-control study was conducted on COVID-19 cases (n = 100) and healthy control (n = 100) volunteer, aged from 18 to 65 years. Dietary intake, DII, body mass index, COVID-19 infection, and the severity of its symptoms were assessed for each participant. A multivariable logistic regression analysis test was used to estimate the odds ratio and 95% confidence interval. Results: Our results demonstrated that COVID-19-infected patients were significantly older and had longer history of diabetes as compared to the healthy control group (P <.05). Furthermore, the participants with COVID-19 had a significantly greater intake of total fat (P =0.259), saturated fat (P =0.005), and dietary fiber (P = .004). In contrast, individuals in the healthy control group had a higher intake of carbohydrate (P = .005), sodium (P <.001), and iron (P <.001). However, there was no significant difference in DII score between COVID-19 and healthy controls (P =.259). In addition, we did not detect any specific association between DII score and risk of COVID-19 infection (odds ratio = 1.08, 95% confidence interval: 0.92 to 1.27; P =.294) and the severity of its symptoms (P >.05). Conclusions: There appears to be no specific association between DII score and risk of COVID-19 infection and the severity of its symptoms. More prospective cohort studies are necessary to confirm the veracity of our results.

Declaration of patient consent The authors certify that they have obtained all appropriate patient consent forms. In the form the patient(s) has/have given his/her/their consent for his/her/their images and other clinical information to be reported in the journal. The patients understand that their names and initials will not be published and due efforts will be made to conceal their identity, but anonymity cannot be guaranteed. Conflicts of interest There are no conflicts of interest.

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