E. Medvedeva, G. G. Maryin, O. A. Svitich, K. Zykov, A. A. Ploskireva, T. A. Chebotareva, O. A. Gruzdeva, D. Nazarov, I. O. Volynkov, A. A. Leshchenko
{"title":"医务人员的发病率取决于营养特点和维生素的使用情况","authors":"E. Medvedeva, G. G. Maryin, O. A. Svitich, K. Zykov, A. A. Ploskireva, T. A. Chebotareva, O. A. Gruzdeva, D. Nazarov, I. O. Volynkov, A. A. Leshchenko","doi":"10.22625/2072-6732-2024-16-2-52-62","DOIUrl":null,"url":null,"abstract":"Purpose of the study: to analyze the influence of dietary habits and the use of biologically active additives (BAAs) as a factor influencing the risk of COVID-19 in medical workers.Materials and methods: A longitudinal online study was conducted from March to April 2022. Incidence was assessed as the percentage of COVID-19 cases among the total number of respondents. Characteristics of methods for studying actual nutrition were carried out using the method of retrospective recording of nutrition (method of analysis of frequency of consumption).Results: respondents who took vitamin D in a prophylactic dosage were less likely to get sick with COVID-19 (confirmed SARS-CoV-2) – 35.9% did not get sick with SARSCoV-2; and those who didn’t take it – only 5.85%; p <0. 0001. Taking vitamin D reduced the odds (OR) of developing COVID-19 by 9.011 times (95% CI 4.581–17.710); and the relative risk of developing the disease by 46.5%. Prophylactic use of multivitamin complexes did not affect the risk of COVID-19 (p=0.14). It was found that the use of vegetables in the daily diet reduces the chance (OR) of the occurrence of clinical manifestations of a new coronavirus infection by 1.948 times (95% CI 0.845–4.492); and when consuming more than 400 grams per day – by 2.530 times (95% CI 1.015– 6.306). Daily consumption of green salads reduces the risk of disease by 29.5%.Conclusion: impaired nutritional status leads to dysregulation of inflammation and oxidative stress; increasing susceptibility to infection and the risk of worsening the disease. The role of proper nutrition should not be overlooked and the use of vitamin D as a non–specific prophylaxis supports the immune system.","PeriodicalId":226950,"journal":{"name":"Journal Infectology","volume":"1 2","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Morbidity of medical staff depending on nutritional characteristics and use of vitamins\",\"authors\":\"E. Medvedeva, G. G. Maryin, O. A. Svitich, K. Zykov, A. A. Ploskireva, T. A. Chebotareva, O. A. Gruzdeva, D. Nazarov, I. O. Volynkov, A. A. Leshchenko\",\"doi\":\"10.22625/2072-6732-2024-16-2-52-62\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Purpose of the study: to analyze the influence of dietary habits and the use of biologically active additives (BAAs) as a factor influencing the risk of COVID-19 in medical workers.Materials and methods: A longitudinal online study was conducted from March to April 2022. Incidence was assessed as the percentage of COVID-19 cases among the total number of respondents. Characteristics of methods for studying actual nutrition were carried out using the method of retrospective recording of nutrition (method of analysis of frequency of consumption).Results: respondents who took vitamin D in a prophylactic dosage were less likely to get sick with COVID-19 (confirmed SARS-CoV-2) – 35.9% did not get sick with SARSCoV-2; and those who didn’t take it – only 5.85%; p <0. 0001. Taking vitamin D reduced the odds (OR) of developing COVID-19 by 9.011 times (95% CI 4.581–17.710); and the relative risk of developing the disease by 46.5%. Prophylactic use of multivitamin complexes did not affect the risk of COVID-19 (p=0.14). It was found that the use of vegetables in the daily diet reduces the chance (OR) of the occurrence of clinical manifestations of a new coronavirus infection by 1.948 times (95% CI 0.845–4.492); and when consuming more than 400 grams per day – by 2.530 times (95% CI 1.015– 6.306). Daily consumption of green salads reduces the risk of disease by 29.5%.Conclusion: impaired nutritional status leads to dysregulation of inflammation and oxidative stress; increasing susceptibility to infection and the risk of worsening the disease. 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引用次数: 0
摘要
研究目的:分析饮食习惯和生物活性添加剂(BAA)的使用对医务工作者罹患COVID-19风险的影响:2022年3月至4月进行了一项纵向在线研究。发病率以 COVID-19 病例占受访者总数的百分比进行评估。结果:服用预防剂量维生素 D 的受访者感染 COVID-19(确诊为 SARS-CoV-2)的几率较低--35.9% 的受访者没有感染 SARSCoV-2;而没有服用维生素 D 的受访者只有 5.85%;P <0.服用维生素 D 可使 COVID-19 的发病几率 (OR) 降低 9.011 倍(95% CI 4.581-17.710);发病的相对风险降低 46.5%。预防性服用复合维生素不会影响 COVID-19 的发病风险(P=0.14)。研究发现,在日常饮食中使用蔬菜可将新冠状病毒感染临床表现的发生几率(OR)降低 1.948 倍(95% CI 0.845-4.492);如果每天食用超过 400 克,则降低 2.530 倍(95% CI 1.015-6.306)。结论:营养不良会导致炎症和氧化应激失调,增加感染的易感性和疾病恶化的风险。合理营养的作用不容忽视,而维生素 D 作为一种非特异性预防药物,可为免疫系统提供支持。
Morbidity of medical staff depending on nutritional characteristics and use of vitamins
Purpose of the study: to analyze the influence of dietary habits and the use of biologically active additives (BAAs) as a factor influencing the risk of COVID-19 in medical workers.Materials and methods: A longitudinal online study was conducted from March to April 2022. Incidence was assessed as the percentage of COVID-19 cases among the total number of respondents. Characteristics of methods for studying actual nutrition were carried out using the method of retrospective recording of nutrition (method of analysis of frequency of consumption).Results: respondents who took vitamin D in a prophylactic dosage were less likely to get sick with COVID-19 (confirmed SARS-CoV-2) – 35.9% did not get sick with SARSCoV-2; and those who didn’t take it – only 5.85%; p <0. 0001. Taking vitamin D reduced the odds (OR) of developing COVID-19 by 9.011 times (95% CI 4.581–17.710); and the relative risk of developing the disease by 46.5%. Prophylactic use of multivitamin complexes did not affect the risk of COVID-19 (p=0.14). It was found that the use of vegetables in the daily diet reduces the chance (OR) of the occurrence of clinical manifestations of a new coronavirus infection by 1.948 times (95% CI 0.845–4.492); and when consuming more than 400 grams per day – by 2.530 times (95% CI 1.015– 6.306). Daily consumption of green salads reduces the risk of disease by 29.5%.Conclusion: impaired nutritional status leads to dysregulation of inflammation and oxidative stress; increasing susceptibility to infection and the risk of worsening the disease. The role of proper nutrition should not be overlooked and the use of vitamin D as a non–specific prophylaxis supports the immune system.