Title of article :
Relationship between Diet-Related Inflammation and Hospitalization Risk and Disease Severity in Patients with COVID-19
Author/Authors :
Yari ، Zahra Department of Nutrition Research - National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences , Ebrahimof ، Samira Department of Nutrition Research - National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology - Shahid Beheshti University of Medical Sciences , Soltanieh ، Samira Department of Clinical Nutrition and Dietetics - Faculty of Nutrition Sciences and Food Technology - Research Institute Shahid Beheshti University of Medical Science , Salavatizadeh ، Marieh Department of Clinical Nutrition and Dietetics - Faculty of Nutrition Sciences and Food Technology - Research Institute Shahid Beheshti University of Medical Science , Karimi ، Sara Department of Clinical Nutrition and Dietetics - Faculty of Nutrition Sciences and Food Technology - Research Institute Shahid Beheshti University of Medical Science , Ardestani ، Sussan K. Department of Immunology - Institute of Biochemistry and Biophysics - University of Tehran , Salehi ، Mohammadreza Department of Infectious Diseases - School of Medicine - Tehran University of Medical Sciences , Razeghi Jahromi ، Soodeh Department of Clinical Nutrition and Dietetics - Faculty of Nutrition Sciences and Food Technology - Research Institute Shahid Beheshti University of Medical Science , Ghazanfari ، Tooba Department of Immunology - Institute of Biochemistry and Biophysics - University of Tehran , Hekmatdoost ، Azita Department of Clinical Nutrition and Dietetics - Faculty of Nutrition Sciences and Food Technology - Research Institute Shahid Beheshti University of Medical Science
Abstract :
Increased serum concentrations of inflammatory biomarkers in patients indicate a strong association between COVID-19 and inflammation. However, the association between diet-related inflammation and COVID-19 has been less investigated. The aim of this study is to investigate whether the inflammatory scores of the diet are associated with the severity of COVID-19 disease and the probability of hospitalization of patients. Methods: The authors conducted a cross-sectional study involving 141 patients with COVID-19. The empirical dietary inflammatory pattern (EDIP) and dietary inflammation scores (DIS) were calculated based on a 147-item semi-quantitative food frequency questionnaire. The association between serum levels of inflammatory biomarkers and diet-related inflammation was also investigated. Results: 74 inpatients and 87 outpatients participated in this study. Higher DIS scores were significantly associated with an increased risk of COVID-related hospitalization (Tertile3 vs. tertile1: OR = 3·62; 95 % CI 1·43 to 9·14, P=0·008 after fully adjustment). This association with EDIP was also observed, but it was not significant. Conclusion: The data from this provide evidence that a pro-inflammatory diet was associated with higher risk of hospitalization due to high severity of COVID-19
Keywords :
COVID , 19 , Inflammation , Diet , Infections , Biomarkers.
Journal title :
Journal of Nutrition and Food Security (JNFS)
Journal title :
Journal of Nutrition and Food Security (JNFS)
