The association between inflammatory and immune system biomarkers and the dietary inflammatory index in patients with COVID-19

被引：4

作者：

Adabi, Somayyeh Barania ^{[1
,2
]}

Daneghian, Sevana ^{[2
,3
]}

Khalkhali, Hamidreaza ^{[4
]}

Nejadrahim, Rahim ^{[5
]}

Shivappa, Nitin ^{[6
]}

机构：

[1] Urmia Univ Med Sci, Maternal & Childhood Obes Res Ctr, Orumiyeh, Iran

[2] Urmia Univ Med Sci, Sch Med, Dept Nutr, Orumiyeh, Iran

[3] Urmia Univ Med Sci, Food & Beverages Safety Res Ctr, Orumiyeh, Iran

[4] Urmia Univ Med Sci, Sch Publ Hlth, Orumiyeh, Iran

[5] Urmia Univ Med Sci, Dept Infect Dis & Dermatol, Orumiyeh, Iran

[6] Univ South Carolina, Arnold Sch Publ Hlth, Dept Epidemiol & Biostat, Canc Prevent & Control Program, Columbia, SC USA

来源：

FRONTIERS IN NUTRITION | 2023年 / 10卷

基金：

英国科研创新办公室;

关键词：

dietary inflammatory index; inflammation; immune system; hospitalization; COVID-19; C-REACTIVE PROTEIN; CHOLESTEROL; MARKERS; POPULATION; NUTRITION; ADULTS; MICE;

D O I：

10.3389/fnut.2023.1075061

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

BackgroundInflammation and cytokine storm have been reported to be the main cause of acute symptoms of coronavirus disease (COVID-19). Diet-induced inflammation may affect the condition of patients with COVID-19. Therefore, this study aimed to investigate the relationship between disease severity, inflammatory and immune system biomarkers, and the dietary inflammatory index (DII) in patients with COVID-19. MethodsThis cross-sectional study was conducted on 500 adult patients with COVID-19. Patients were divided into mild, moderate, and severe conditions based on clinical and laboratory evidence. A validated food frequency questionnaire (FFQ) was used to determine DII and energy-adjusted DII (E-DII) scores. The serum C-reactive protein (CRP) level and blood cell count were measured for all patients. Multiple linear regression was used to explore the association between DII and E-DII and CRP, blood cell counts, and hospitalization in patients with COVID-19. ResultsCoronavirus disease (COVID-19) patients with higher DII had higher consumption of fat and carbohydrate and lower intakes of protein, anti-inflammatory nutrients, garlic, caffeine, tea, onion, and fiber (P < 0.05). There was a positive association between DII and CRP (beta = 1.024, P < 0.001), hospitalization (beta = 1.062, P < 0.001), WBC count (beta = 0.486, P < 0.009), neutrophil count (beta = 0.565, P < 0.001), and neutrophil-to-lymphocyte ratio (beta = 0.538, P < 0.001) and a negative association between DII and the lymphocyte count (beta = -0.569, P < 0.001). There was a positive association between E-DII and hospitalization (beta = 1.645, P < 0.001), WBC count (beta = 0.417, P < 0.02), and neutrophil-to-lymphocyte ratio (beta = 0.35, P < 0.03). ConclusionThere is a positive correlation between DII and inflammation, immune hyperactivation, and length of hospital stay in patients with COVID-19. Further longitudinal studies are necessary.

引用

页数：11

共 85 条

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