Are history of dietary intake and food habits of patients with clinical symptoms of COVID 19 different from healthy controls? A case–control study

Abstract

Background: Coronavirus disease 2019 (COVID-19) is an infectious disease that put unprecedented significant strain on clinical services and healthcare systems. The aim of the present research was to assess dietary food groups and also food habits of patients with clinical symptoms of COVID 19 and healthy controls. Methods: This caseecontrol research was carried out on 505 participants (279 subjects with clinical symptoms of COVID-19 and 226 controls), in age 18e65 years. Dietary food group's intake last year was investigated by a food frequency questionnaire. Food habits were asked by a general information questionnaire. The strength of the association between food group's intakes with the odds ratios (ORs) of COVID-19 was assessed using Logistic regression models. Results: After adjusting for physical activity in the logistic regression models, intake of dough and yogurt had a significantly protective role on occurrence of COVID19 (OR ¼ 0.62; 95% confidence interval (CI) ¼ 0.44e0.87; P ¼ 0.006) (OR ¼ 0.74; 95% CI ¼ 0.56e0.98; P ¼ 0.044), respectively. No significant differences were seen in food habits between the two groups in the last year ago. Conclusions: High risk population for COVID19, advised to consume enough amount of yogurt and dough at the time of this pandemic.

Components of the Mediterranean Diet and Risk of COVID-19

“…There is scarce evidence on these associations. The effect of dairy on COVID-19 is greatly focused on fermented dairy products, mainly on those including probiotics, which is not consistent with our results, and are associated with an enhanced immunity and lower risk of infectious diseases, including COVID-19 (mainly based on the modulation of intestinal microbiome) ( 15 , 16 , 30 , 35 , 47 , 48 ). Similarly, there is evidence on the immune modulatory role of raw cow's milk on respiratory infections ( 49 ), and even a recent publication has also shown activity against SARS-CoV-2 of some milk-derived bioactive peptides ( 47 , 50 ).…”

“…Afterwards, the antioxidant, antiinflammatory, and antiviral activities of some nutrients and foods have been evaluated (6,(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33). Less evidence is available for the effect of complete dietary patterns on COVID-19 (4,32,(34)(35)(36)(37)(38), and most published reports on dietary patterns are related to the changes in diet caused by the pandemic or the lockdown.…”

Theoretical benefits of yogurt-derived bioactive peptides and probiotics in COVID-19 patients – A narrative review and hypotheses

“…Such findings justified the hypothesis of probable protective effects of antioxidants and angiotensin-converting enzyme (ACE)-inhibitory peptides present in fermented foods that could affect COVID-19 presentation and outcome. More recently, a case–control study including 505 participants suggested that dietary intake of dough and yogurt is able to play a significant protective role by limiting COVID-19 incidence (Odds ratios 0.62, 95%-confidence [0.44-0.87] and 0.74 [0.56-0.98], respectively) ( Mohseni et al, 2021 ).…”

The Role of the Gut-Lung Axis in COVID-19 Infections and Its Modulation to Improve Clinical Outcomes

“…A study with 200 COVID-19 patients reported that after a year of consumption of yogurt it was reported to be negatively associated to the severity of COVID-19 [157]. An additional study investigating diet reported that consumption of yogurt was associated with decreased incidence of COVID-19 infections [158]. A novel formulation formulated with Bifidobacterium animalis ssp.…”