Dietary glycemic index, glycemic load, and risk of COVID-19: a prospective cohort study.

IF 2.4 3区医学 Q3 ENVIRONMENTAL SCIENCES

Journal of Health, Population, and Nutrition Pub Date : 2025-06-17 DOI:10.1186/s41043-025-00958-4

Elahe Shamshirgardi, Seyed Jalil Masoumi, Asma Kazemi, Mehran Nouri, Zeynab Shahsavani, Cain C T Clark, Mehrdad Behzadi, Marzieh Akbarzadeh

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引用次数: 0

Abstract

Background: Considering the associations of insulin resistance and glycemic control with immunity, the present study sought to evaluate the association between dietary glycemic index (GI) and glycemic load (GL), as the main dietary determinants of these conditions, with the risk of COVID-19 infection in the participants of Shiraz University of Medical Sciences employees' health cohort.

Methods: In this prospective study, data from 3319 cohort study participants were analyzed. Demographic, anthropometric and dietary intake data were collected at the time of recruitment. Dietary GI and GL were calculated based on the data from the food frequency questionnaire. In the follow-ups, data on COVID-19 infection were recorded. To investigate the associations between dietary GI and GL with COVID-19, Cox regression statistics were used. Analysis of variance was used to compare the rate of COVID-19 infection in the tertiles of GI and GL.

Results: The mean age of the participants was 40.92 ± 6.99 years. Of these, 210 cases with COVID-19 were recorded. The hazard ratios of COVID-19 infection in the second and third tertile of the GI were 3.44 (95% CI = 2.13-5.55) and 6.45 (95% CI = 4.11-10.12) times greater than in the first tertile, respectively. Also, this risk ratio in the second and third tertile of the GL was 8.78 (95% CI = 4.62-16.69) and 54.04 (95% CI = 27.18-107.46) times more than in the first tertile.

Conclusions: The present study showed a higher risk of COVID-19 infection in higher tertiles of dietary GI and GL.

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饮食血糖指数、血糖负荷与COVID-19风险：一项前瞻性队列研究

背景：考虑到胰岛素抵抗和血糖控制与免疫的关联，本研究试图评估饮食血糖指数（GI）和血糖负荷（GL）与设拉子医科大学员工健康队列参与者COVID-19感染风险之间的关系，GI和血糖负荷是这些条件的主要饮食决定因素。方法：在这项前瞻性研究中，对3319名队列研究参与者的数据进行分析。在招募时收集了人口统计、人体测量和饮食摄入数据。膳食GI和GL是根据食物频率问卷的数据计算的。在随访中，记录了COVID-19感染数据。为了研究膳食GI和GL与COVID-19之间的关系，采用Cox回归统计。采用方差分析比较GI和gl三分位数的COVID-19感染率。结果：参与者平均年龄为40.92±6.99岁。其中，记录了210例COVID-19病例。胃肠道第二、三分位的COVID-19感染风险比分别为第一分位的3.44倍（95% CI = 2.13 ~ 5.55）和6.45倍（95% CI = 4.11 ~ 10.12）。此外，GL的第二和第三分位的风险比分别是第一分位的8.78 （95% CI = 4.62-16.69）和54.04 （95% CI = 27.18-107.46）倍。结论：本研究显示，饮食GI和GL水平越高，COVID-19感染的风险越高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Health, Population, and Nutrition 医学-公共卫生、环境卫生与职业卫生

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

6 months

期刊介绍： Journal of Health, Population and Nutrition brings together research on all aspects of issues related to population, nutrition and health. The journal publishes articles across a broad range of topics including global health, maternal and child health, nutrition, common illnesses and determinants of population health.