Dietary inflammatory potential in relation to COVID-19 severity and symptoms among individuals recovered from COVID-19: A cross-sectional study

IF 0.5 4区 医学 Q4 ENDOCRINOLOGY & METABOLISM
Mohammad Nemati , Fatemeh Almasi , Fateme Barforoush , Minoo Akbarzadeh Morshedi , Armin Ebrahimzadeh , Alireza Milajerdi , Ahmad Esmaillzadeh
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引用次数: 0

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.

饮食炎症潜能值与 COVID-19 严重程度和 COVID-19 康复者症状的关系:横断面研究
背景炎症在COVID-19这一威胁生命的流行病的发病机制中起着重要作用。本研究旨在探讨膳食炎症指数(DII)与 COVID-19 的严重程度和症状之间的关系。方法:共纳入了 683 名 COVID-19 康复者,采用经过验证的 168 项 FFQ 评估参与者的膳食摄入量。研究结果包括疾病严重程度、症状、住院治疗、缺氧、呼吸支持需求、严重肺部感染、病程、住院治疗、住院后恢复情况、呼吸支持以及血清 CRP 和 ESR 水平。80;95% CI:1.01,3.20)、恢复持续时间(OR:1.74;95% CI:1.01,3.02)、缺氧(OR:2.04,95% CI:1.08-3.83)、需要呼吸支持(OR:3.82;95% CI:2.08,7.03)和病程长(OR:2.63;95% CI:1.41,4.89)的风险更高,CRP和ESR水平更高(P值< 0.001)。此外,这些患者出现 COVID-19 症状(包括呼吸困难、咳嗽、发热、寒战、乏力、肌痛、胸痛、头痛、眩晕、咽痛、恶心呕吐和厌食)的风险较高;但在住院风险、严重肺部感染、住院时间、呼吸支持时间、血压、脉搏和呼吸频率方面均未发现这种关联。结论我们发现,高 DII 与 COVID-19 患者更高的严重疾病风险、更高的血清炎症标志物水平和更低的生活满意度相关。需要进一步的前瞻性研究来证实我们的发现。
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来源期刊
Nutrition Clinique et Metabolisme
Nutrition Clinique et Metabolisme 医学-内分泌学与代谢
CiteScore
0.80
自引率
16.70%
发文量
216
审稿时长
78 days
期刊介绍: Nutrition Clinique et Métabolisme is the journal of the French-speaking Society of Enteral and Parenteral Nutrition. Associating clinicians, biologists, pharmacists, and fundamentalists, the articles presented in the journal concern man and animals, and deal with organs and cells. The goal is a better understanding of the effects of artificial nutrition and human metabolism. Original articles, general reviews, update articles, technical notes and communications are published, as well as editorials and case reports.
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