Volume 21, Issue 1 (4-2025)
J Health Syst Res 2025, 21(1): 32-38 |
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Research code: 199093
Ethics code: IR.MUI.MED.RED.1399,223
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Kafeshani M, Ansaralhoseini H, Mohamadifard N, Taheri M, Najafian J, Sarrafzadegan N. Investigating the Relationship between Food Intake and Severity of COVID-19 Disease: A Cross-Sectional Study. J Health Syst Res 2025; 21 (1) :32-38
URL: http://hsr.mui.ac.ir/article-1-1692-en.html
URL: http://hsr.mui.ac.ir/article-1-1692-en.html
Marzieh Kafeshani1 
, Hanieh Ansaralhoseini2 , Noushin Mohamadifard3 , Marzieh Taheri3 , Jamshid Najafian4 , Nizal Sarrafzadegan5
, Hanieh Ansaralhoseini2 , Noushin Mohamadifard3 , Marzieh Taheri3 , Jamshid Najafian4 , Nizal Sarrafzadegan5
1- Associate Professor, Department of Clinical Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
2- MSc Student, Department of Clinical Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
3- Associate Professor, Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
4- Assistant Professor, Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
5- Professor, Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
2- MSc Student, Department of Clinical Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
3- Associate Professor, Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
4- Assistant Professor, Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
5- Professor, Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (492 Views)
Background: Coronavirus disease 2019 (COVID-19) is an emerging infectious disease caused by severe acute respiratory syndrome coronavirus 2 (SASR-CoV-2) with pandemic potential in humans. Recent findings emphasize the importance of nutrition in preventing and controlling this virus. Given that no study has been conducted on the comparison of food intake with the severity of COVID-19 disease, this study was intended to compare food intake with the severity of COVID-19 disease in adults.
Methods: In this cross-sectional-analytical study, the dietary patterns of 3018 inpatients (moderate and severe group) and 717 outpatients (mild group) were determined by using the food frequency questionnaire (FFQ). A paired t-test was used to compare quantitative variables, and the chi-square test was used to compare qualitative variables. The comparison of food intake was done using the analysis of covariance (ANCOVA) test.
Findings: Between the two outpatient and inpatient groups, a significant difference was observed in the consumption of carbohydrates, protein, fat, monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), vitamins C, D, A, B6, B12, and zinc after adjusting for the effect of energy (P < 0.001). No difference was observed between consumption of saturated fat (P = 0.430), vitamins E (P = 0.170), B1 (P = 0.210), and B2 (P = 0.530).
Conclusion: The consumption of total fat, MUFA and PUFA, vitamins C, D, A, B12, B6, and zinc was related to the severity of COVID-19.
Methods: In this cross-sectional-analytical study, the dietary patterns of 3018 inpatients (moderate and severe group) and 717 outpatients (mild group) were determined by using the food frequency questionnaire (FFQ). A paired t-test was used to compare quantitative variables, and the chi-square test was used to compare qualitative variables. The comparison of food intake was done using the analysis of covariance (ANCOVA) test.
Findings: Between the two outpatient and inpatient groups, a significant difference was observed in the consumption of carbohydrates, protein, fat, monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), vitamins C, D, A, B6, B12, and zinc after adjusting for the effect of energy (P < 0.001). No difference was observed between consumption of saturated fat (P = 0.430), vitamins E (P = 0.170), B1 (P = 0.210), and B2 (P = 0.530).
Conclusion: The consumption of total fat, MUFA and PUFA, vitamins C, D, A, B12, B6, and zinc was related to the severity of COVID-19.
Type of Study: Research |
Subject:
Nutrition sciences and food industry
Received: 2023/11/26 | Accepted: 2024/04/20 | Published: 2025/04/4
Received: 2023/11/26 | Accepted: 2024/04/20 | Published: 2025/04/4
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