Associations between the Dietary Inflammatory Index and COVID-19 outcomes in the
Biobank Uk, Cohort, MSc Longgang Zhao, PhD Michael D Wirth, PhD Fanny Petermann-Rocha, PhD Solange Parra-Soto, PhD John C Mathers, PhD Jill P Pell, PhD Frederick K Ho, PhD Carlos A Celis-Morales, ScD James R Hébert
Government officers or employees acting as part of their official duties; on a worldwide, perpetual, irrevocable, royalty-free basis to BMJ Publishing Group Ltd ("BMJ") its licensees.
Research in context Evidence before this study We conducted a systematic search of the National Library of Medicine for articles on associations between diet and COVID-19 risk. We found that a limited number of studies have evaluated the role of specific food groups in the onset and progression of SARS-CoV-2 infection and COVID-19 symptoms. However, evidence on associations between dietary patterns or indexes, treating diet as a whole, is rare. Generally small studies have indicated that a healthy anti-inflammatory diet is associated with a lower risk of COVID-19 infection. However, there are no prospective data from sufficiently large cohorts to provide robust evidence on the effect of dietary inflammatory potential on the risk of COVID-19 incidence, disease severity, or mortality.
Competing interests: The authors declare that they have no competing interests.
Ethical approval: Not required. This preprint research paper has not been peer reviewed. Electronic copy available at: https://ssrn.com/abstract=4300209 P r e p r i n t n o t p e e r r e v i e w e d
22/24 This preprint research paper has not been peer reviewed. Electronic copy available at: https://ssrn.com/abstract=4300209 P r e p r i n t n o t p e e r r e v i e w e d This preprint research paper has not been peer reviewed. Electronic copy available at: https://ssrn.com/abstract=4300209 P r e p r i n t n o t p e e r r e v i e w e d
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