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Dietary Inflammatory Potential in Relation to Covid-19 Severity and Symptoms Among Individuals Recovered From Covid-19: A Cross-Sectional Study; [Potentiel Inflammatoire Du Regime Alimentaire En Relation Avec La Gravite Et Les Symptomes Du Covid-19 Chez Les Personnes Gueries Du Covid-19: Une Etude Transversale] Publisher



Nemati M1 ; Almasi F2 ; Barforoush F3 ; Akbarzadeh Morshedi M2 ; Ebrahimzadeh A4 ; Milajerdi A2 ; Esmaillzadeh A1
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Authors Affiliations
  1. 1. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, PO Box 14155-6117, Tehran, Iran
  2. 2. Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Science, Kashan University of Medical Sciences, No. 226, Ravand Blv, Kashan, 1416753955, Iran
  3. 3. Department of Nutrition, Faculty of Public Health, Kerman University of Medical Sciences, Kerman, Iran
  4. 4. Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

Source: Nutrition Clinique et Metabolisme Published:2024


Abstract

Background: Inflammation plays a great role in the pathogenesis of COVID-19 as a life-threatening epidemic. This study was conducted to investigate relationship between dietary inflammatory index (DII) and severity and symptoms of COVID-19. Methods: In total, 683 patients recovered from COVID-19 were included. Dietary intakes of participants were assessed using a validated 168-item FFQ. Outcomes of interest were including severity of disease, symptoms, hospitalization, hypoxia, need to respiratory support, severe lung infection, disease duration, hospitalization, recovery after hospitalization and respiratory support as well as serum level of CRP and ESR. Results: Participants at the highest quartile of DII score had higher risk of COVID-19 severity (OR: 1.80; 95% CI: 1.01, 3.20), duration of recovery (OR: 1.74; 95% CI: 1.01, 3.02), hypoxia (OR: 2.04, 95% CI: 1.08–3.83), needs to respiratory support (OR: 3.82; 95% CI: 2.08, 7.03), and long disease duration (OR: 2.63; 95% CI: 1.41, 4.89), and higher levels of CRP and ESR (P-value < 0.001). Moreover, risk of COVID-19 symptoms including dyspnea, cough, fever, chills, weakness, myalgia, chest pain, headache, vertigo, sore throat, nausea and vomiting and anorexia was higher among those patients; but no such an association was found for the risk of hospitalization, severe lung infection, hospital duration, duration of respiratory support, blood pressure, pulse rate and respiratory rate. Conclusion: We found that high DII was associated with greater risk of severe disease, higher levels of serum inflammatory markers and lower life satisfaction in patients with COVID-19. Further, prospective studies are required to confirm our findings. © 2024 Societe francophone nutrition clinique et metabolisme (SFNCM)
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