The difference in the dietary inflammatory index, functional food, and antioxidants intake between COVID -19 patients and healthy persons

Abstract

BACKGROUND: The healthy diet is important to maintain immunity against infection. This study aimed to assess and compare the consumption of functional foods, some antioxidants, and dietary inflammatory index between Iranian COVID-19 patients and healthy persons. METHODS: This case-control study was conducted between 1000 (500 cases and 500 controls) adults aged 18–65years in Iran, that were sampling based on the snowball method and their information was collected electronically. The dietary intake was assessed using the Food Frequency Questionnaire (FFQ). RESULTS: There was a significant difference (p = 0.044) in vitamin D consumption between healthy people and COVID-19 patients. Vitamin E intake in healthy participants was significantly (p = 0.041) more than COVID-19 patients. There was a significant difference in Zinc (p = 0.011), selenium (p = 0.021), and vitamin C (p = 0.023) between healthy persons and COVID-19 patients. Healthy participants’ consumption of onion (56.5±7.82 g/day), garlic (4.32±0.01 g/day) and oat (6.32±0.71 g/day) was significantly (p≤0.05) more than COVID-19 patients. With the increase of each unit in the score of the dietary inflammatory index, the risk of COVID-19 incidence increased 1.63 times (OR = 1.63 95% CI: 1.54–1.72). There was an inverse association between the consumption of antioxidants and functional foods with the risk of COVID-19 incidence in the study population (p≤0.05). CONCLUSION: Healthy people consumption of antioxidants and functional foods was more than COVID-19 patients and there was a significant inverse association between the risk of COVID- 19 incidence with the consumption of functional foods and antioxidants. Increasing the dietary inflammatory index score increased the risk of COVID- 19 incidence. There is a need for further clinical trials to confirm the effect of consuming functional foods and antioxidants on the prevention or treatment of COVID-19.

Could Selenium Supplementation Prevent COVID-19? A Comprehensive Review of Available Studies

“…The last ecological study available was based on the evaluation of selenium (and other nutrients) intake, from 138 food items, by means of a Food Frequency Questionnaire (FFQ) that was submitted to 500 WhatsApp-recruited Iranians with a history of COVID-19 diagnosis but not treated in hospital, and to as many non-COVID-19 Iranians [ 52 ]. The authors reported a significantly lower selenium intake in COVID-19 individuals and claim that “an increase of one unite in selenium consumption reduced the risk of COVID-19 incidence by 91%”.…”

Association of dietary intake of polyphenols, lignans, and phytosterols with immune-stimulating microbiota and COVID-19 risk in a group of Polish men and women

“…Although diet alone is not sufficient for the prevention of any virus infection, adequate nutrition is viewed as one of the best complementary approaches for controlling many types of infections, including SARS-CoV-2. Optimal dietary intake of macro-and micronutrients and other bioactive constituents may affect the immune system and thus strengthen the protection against influenzalike illnesses such as COVID-19 disease (1,11,17,31). Unfortunately, the pandemic has had a significant impact on nutritional habits, yet dietary changes have manifested differently and to various extents among men and women as well as in people with distinct socioeconomic status (32)(33)(34).…”

Association between dietary antioxidant quality score and severity of coronavirus infection: a case–control study

“…Interestingly, Bousquet et al ( 26 ) pointed out that besides many factors such as trained immunity of the population and public hygiene, diet had an important role in the extension and severity of COVID-19. In fact, Mohajeri et al ( 27 ) demonstrated that dietary intake of antioxidants such as vitamin D, vitamin C, vitamin E, Zn, Se, and some functional foods such as onion, garlic, and oat was significantly higher in healthy cohorts than in COVID-19 patients. Functional foods maintain gut health via the modulation of the gut microbiota, which has enormous beneficial effects ( 28 ), while antioxidant supplements may help to boost the immune system, reduce oxidative stress and inflammation, and prevent the progression of COVID-19 disease severity ( 27 , 29 ).…”

“…In fact, Mohajeri et al ( 27 ) demonstrated that dietary intake of antioxidants such as vitamin D, vitamin C, vitamin E, Zn, Se, and some functional foods such as onion, garlic, and oat was significantly higher in healthy cohorts than in COVID-19 patients. Functional foods maintain gut health via the modulation of the gut microbiota, which has enormous beneficial effects ( 28 ), while antioxidant supplements may help to boost the immune system, reduce oxidative stress and inflammation, and prevent the progression of COVID-19 disease severity ( 27 , 29 ). Ebrahimzade et al ( 30 ) indicated that, compared with unhealthy or traditional dietary patterns, healthy dietary patterns can decrease the C-reactive protein (CRP) and erythrocyte sedimentation rate (ESR) levels, as well as negative COVID-19 outcomes.…”