伊朗成年人饮食炎症指数、功能性食品和一些抗氧化剂摄入与COVID-19疫苗副作用的关系

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2022-02-16 DOI:10.1108/nfs-11-2021-0349

M. Mohajeri

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引用次数: 2

摘要

目的本研究旨在评估伊朗成年人饮食炎症指数（DII）、功能性食物和某些抗氧化剂的摄入与新冠肺炎疫苗副作用的关系。设计/方法/方法这是一项通过WhatsApp软件邀请1067名伊朗成年人参与的病例对照研究。饮食摄入量采用食物频率问卷进行评估。结果健康人和有疫苗副作用的人在维生素D的消耗量上存在显著差异（p=0.04）。健康参与者的维生素E摄入量显著高于病例组（p=0.04）。在没有疫苗副作用的人和病例组之间，锌（p=0.01）、硒（p=0.02）和维生素C（p=0.02%）的消耗量存在显著差异。对照组洋葱（82.5±9.5 g/天vs 32.2±6.3；p=0.0001）、大蒜（6±0.3 g/天vs 0.2±0.08；p=0.0001）和燕麦（2.2±0.05 g/天vs 0.5±0.01；p=0.001）的摄入量显著高于疫苗副作用组。随着DII评分每单位的增加，新冠肺炎疫苗副作用发生率的风险增加了1.7倍（OR=1.7；95%CI:1.3–1.8）。原创/价值据作者所知，本研究首次调查了功能性食物摄入与新冠肺炎疫苗副作用之间的关系。

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The association of dietary inflammatory index, functional foods and some antioxidants intake with COVID-19 vaccine side effects in Iranian adults

Purpose This study aims to assess the association of dietary inflammatory index (DII), consumption of functional food and some antioxidants with COVID-19 vaccine side effects in Iranian adults. Design/methodology/approach This was a case–control study conducted among the 1,067 Iranian adults who were invited to participate through WhatsApp software. The dietary intake was assessed using the food frequency questionnaire. Findings There was a significant difference (p = 0.04) in vitamin D consumption between healthy people and persons with a vaccine side effect. Vitamin E intake in healthy participants was significantly (p = 0.04) more than case group. There was a significant difference in the consumption of zinc (p = 0.01), selenium (p = 0.02) and vitamin C (p = 0.02), between persons without vaccine side effects and the case group. Consumption of onion (82.5 ± 9.5 g/day vs 32.2 ± 6.3; p = 0.0001), garlic (6 ± 0.3 g/day vs 0.2 ± 0.08; p = 0.0001) and oat (2.2 ± 0.05 g/day vs 0.5 ± 0.01; p = 0.001) in the control group was significantly more than persons with vaccine side effects. With the increase in each unit in the score of the DII, the risk of COVID-19 vaccine side effect incidence increased 1.7 times (OR = 1.7; 95% CI: 1.3–1.8). Originality/value To the best of the authors’ knowledge, this study is the first that investigated the association between functional food intake and side effects of the COVID-19 vaccine.

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs