The association between macronutrient intakes and coronavirus disease 2019 (COVID-19) in an Iranian population: applying a dynamical system model

Journal of Health, Population and Nutrition

Research

Gordon A. ferns¹  Ehsan Mosa Farkhani²  Atena Ghasemabadi³  Najmeh Seifi⁴  Somayeh Ghiasi Hafezi⁴  Maryam Mohammadi⁴  Majid Ghayour-mobarhan⁵  Hossein Bahari⁶ 

[1] Brighton & Sussex Medical School, Division of Medical Education, Falmer, Brighton, Sussex, UK;Deputy of Health, Mashhad University of Medical Sciences, Mashhad, Iran;Esfarayen University of Technology, Esfarayen, North Khorasan, Iran;International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran;International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran;Metabolic Syndrome Research Center, Mashhad University of Medical Sciences, Mashhad, Iran;Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran;

关键词: Macronutrients;    Nutrition;    Diet;    COVID-19;    SARS-COV2;    Dynamical system;   

DOI  :  10.1186/s41043-023-00448-5

 received in 2023-05-20, accepted in 2023-09-22,  发布年份 2023

来源: Springer

【 摘 要 】

AimsThe possible role of lifestyle including diet on immunity led us to investigate the association between dietary macronutrient intake and COVID-19 in an Iranian population.MethodsDietary intakes were recorded in the first phase of the MASHAD cohort study (started in 2007), using a 24-h dietary recall. To determine the COVID-19 incidence, data from all PCR-positive patients in Mashhad were recorded between February 2020 and June 2022. Dietary macronutrients were included in the regression model, adjusting for age and sex. System dynamical models were also applied.ResultsThe analysis included 1957 participants, including 193 COVID-19-positive patients. Dietary intakes of non-starch polysaccharides (NSP) and fiber were significantly lower in COVID-19 patients (P < 0.05). After adjusting for age and sex, starch and total sugar were significantly associated with COVID-19 infection ((OR = 1.0008, P = 0.001) and (OR = 1.0006, P = 0.026), respectively). There was also a significant association between dietary fiber intake and hospitalization (OR = 0.99, P = 0.018). In the dynamical system models, dietary intakes of cholesterol, polyunsaturated fatty acids (PUFA), and total sugar above 180.2 mg, 13.11 g, and 79.53 mg, respectively, were associated with an increased susceptibility to COVID-19 infection, while dietary fiber had a protective role.ConclusionDietary intake of starch and total sugars was associated with increased odds of COVID-19, while fiber intake decreased the odds of hospitalization due to COVID-19. The dynamical system models showed that dietary intake of cholesterol, PUFAs, and total sugar was associated with an increased risk of COVID-19, while fiber had a protective role.

【 授权许可】

CC BY   
© The Author(s) 2023

【 图 表 】

Fig. 1

Fig. 4

Fig. 2

12951_2016_246_Article_IEq7.gif

Fig. 1

12951_2016_246_Article_IEq6.gif

Fig. 8

40538_2023_473_Article_IEq1.gif

12951_2015_155_Article_IEq78.gif

Fig. 7

Fig. 3

Fig. 8

Fig. 2

12936_2015_836_Article_IEq25.gif

Fig. 4

Fig. 2

Fig. 1: The conceptual framework for adherence to treatment guidelines in private drug outlets in Kisumu, Kenya

Fig. 4

12951_2015_155_Article_IEq76.gif

Fig. 7

Fig. 2