Clinical Nutrition Research

  • 제12권4호
  • /
  • Pages.283-292
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  • 2023
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  • 2287-3732(pISSN)
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  • 2287-3740(eISSN)
한국임상영양학회 (The Korean Society of Clinical Nutrition)
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Relationship Between Dairy Intake and Hospitalization Risk and Disease Severity in Patients With COVID-19

  • Seyed Ali Abbas-Hashemi (Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science) ;
  • Zahra Yari (Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences) ;
  • Samira Soltanieh (Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science) ;
  • Marieh Salavatizadeh (Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science) ;
  • Sara Karimi (Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science) ;
  • Sussan K. Ardestani (Department of Immunology, Institute of Biochemistry and Biophysics, University of Tehran) ;
  • Mohammadreza Salehi (Department of Infectious Diseases, School of Medicine, Tehran University of Medical Sciences) ;
  • Soodeh Razeghi Jahromi (Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science) ;
  • Tooba Ghazanfari (Department of Infectious Diseases, School of Medicine, Tehran University of Medical Sciences) ;
  • Azita Hekmatdoost (Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science)
  • 투고 : 2023.05.06
  • 심사 : 2023.09.24
  • 발행 : 2023.10.30
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초록

The aim of this study was to investigate whether dairy intake was associated with the severity of coronavirus disease 2019 (COVID-19) disease and the probability of hospitalization of patients. This cross-sectional study was conducted on 141 patients with COVID-19 with an average age of 46.23 ± 15.88 years. The number of men (52.5%) participating in this study was higher than that of women. The association between dairy intake and COVID-19 was evaluated by multivariable logistic regression analysis. The risk of hospitalization in the highest tertile of dairy intake was 31% lower than in the lowest tertile (odds ratio [OR], 0.69; 95% confidence interval [CI], 0.37-1.25, p trend = 0.023). Higher milk and yogurt intake was associated with a reduced risk of hospitalization due to COVID-19. Patients in the third tertiles were about 65% (p for trend = 0.014) and 12% (p for trend = 0.050) less likely to be hospitalized than those in the first tertile, respectively. Dairy consumption, especially low-fat ones, was associated with a lower risk of hospitalization due to COVID-19 and lower severity of COVID-19.

키워드

과제정보

This study is related to the project No. IR.NIMAD.REC.1399.041 from national institute for medical research development entitled "Immunological aspects of COVID-19 in selected provinces of Iran."

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