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The Association Between Dairy Products and the Risk of Covid-19 Publisher Pubmed



Darand M1 ; Hassanizadeh S1 ; Marzban A2 ; Mirzaei M3 ; Hosseinzadeh M4, 5
Authors
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Authors Affiliations
  1. 1. Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Health in Disasters and Emergencies, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran
  3. 3. Yazd Cardiovascular Research Centre, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
  4. 4. Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
  5. 5. Department of Nutrition, School of public health, Shahid Sadughi University of Medical Sciences, Yazd, Iran

Source: European Journal of Clinical Nutrition Published:2022


Abstract

Background: The fast spread of the coronavirus disease 2019 (COVID-19) epidemic and its high mortality were quickly noticed by the health community. Dairy products have been recognized as part of a healthy diet that helps strengthen body immunity and prevent infections. The present study can provide a comprehensive picture of the associations between dairy products consumption and COVID-19 incidence. Methods: This study was undertaken on 8801 adults participants of Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd (TAMIZ) study aged 20 to 70 years. Data on dietary intakes were obtained using a validated food frequency questionnaire (FFQ). Multivariable logistic regression analysis was used to assess the association between dairy consumption and COVID-19. Result: Our finding indicated that moderate intake of total dairy (OR: 0.63, 95% CI 0.46–0.87, P-trend = 0.97) could reduce the odds of COVID-19 and higher intake of low-fat dairy products (OR: 0.51 CI: 0.37–0.69, p-trend < 0.001) and low-fat milk (OR: 0.47 CI: 0.35–0.64, p-trend < 0.001) had a protective effect on COVID-19 after adjusting for confounders. However, higher intake of high-fat-dairy-product (OR: 1.40 CI: 1.09–1.92, p-trend = 0.03), high-fat milk (OR: 1.54 CI: 1.20–1.97, p-trend < 0.001), total yogurt (OR: 1.40 CI: 1.04–1.89, p-trend = 0.01), cheese (OR: 1.80 CI: 1.27–2.56, p-trend = 0.001), and butter (OR: 1.80 CI: 1.04–3.11, p-trend = 0.02) were related to increase the odds of COVID-19. Conclusions: Moderate intake of total dairy could reduce odds of COVID-19 by 37% and, a higher intake of low-fat dairy products had a protective role on COVID-19. Although our study has promising results, stronger clinical studies are needed. © 2022, The Author(s), under exclusive licence to Springer Nature Limited.
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