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The Correlation of Plant-Based Diet with COVID-19 Severity and Symptoms among Individuals Recovered from the Disease | ||
| International Journal of Nutrition Sciences | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 11 آذر 1403 اصل مقاله (467.86 K) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.30476/ijns.2024.104955.1377 | ||
| نویسندگان | ||
| Fatemeh Almasi1؛ Mohammad Nemati2؛ Narges Izadi1؛ Mohammad Mehdi Haghighat_Lari1؛ Fateme Barforoush3؛ Armin Ebrahimzadeh4؛ Alireza Milajerdi* 1 | ||
| 1Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Science, Kashan University of Medical Sciences, Kashan, Iran | ||
| 2Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran | ||
| 3Department of Nutrition, Faculty of Public Health, Kerman University of Medical Sciences, Kerman, Iran | ||
| 4Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran | ||
| چکیده | ||
| Background: COVID-19 is an infectious disease that has spread all over the world and has endangered health care system. Several studies have shown an association between Plant-based diets and the health benefits. This study aimed to investigate the association between Plant-based Diet Index (PDI) and severity and symptoms of COVID-19. Methods: In a cross-sectional study, 684 patients recovered from COVID-19 were included. Dietary intakes of subjects were assessed using a validated 168-item food frequency questionnaire and PDI, healthful PDI (hPDI) and unhealthful PDI (uPDI). The outcomes such as severity of disease, symptoms and levels of inflammatory biomarkers were assessed through telephone interviews with the participants. Results: After adjusting for several confounders, participants at the highest quartile of PDI showed lower risks for hypoxia, duration of disease and hospitalization and a lower level of ESR. PDI score was negatively associated with risk of COVID-19 symptoms including fever, chill, weakness, myalgia, chest pain, headache, dizziness, sore throat, diarrhea, nausea, vomiting and anorexia. A greater hPDI score was associated with reduced risk of sever COVID-19, hypoxia, need to respiratory support, lower duration of disease, recovery, lower level of CRP and ESR. A higher uPDI score was associated with greater risk of severe COVID-19, need to respiratory support, duration of disease, higher level of CRP and ESR. Conclusion: We found that higher PDI was associated with lower risk of COVID-19 outcomes. Also, higher hPDI and lower uPDI scores were associated with reduced risk of sever COVID-19. | ||
تازه های تحقیق | ||
Afsane Ahmadi (Google Scholar) | ||
| کلیدواژه‌ها | ||
| Plant؛ Diet؛ Symptoms؛ COVID-19؛ Iran | ||
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آمار تعداد مشاهده مقاله: 788 تعداد دریافت فایل اصل مقاله: 62 |
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