Association of empirically derived dietary patterns and COVID-19 among adults in Iran
Abstract
Purpose
The COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well established, especially in studies with large samples. Therefore, this study aims to identify and evaluate the association between major dietary patterns and COVID-19 among adults from Iran.
Design/methodology/approach
In this cross-sectional study, the authors included 9,189 participants aged 20–70 who participated in the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd study (TAMIZ). They used factor analysis to extract dietary patterns based on a food frequency questionnaire (FFQ). Then, they assessed the relationship between these dietary patterns and the odds of COVID-19.
Findings
This study identified two major dietary patterns: “high protein and high fiber” and “transitional”. Participants in the highest tertile of the “high protein and high fiber” dietary pattern, which included vegetables, fruits, dairy and various kinds of meats such as red meat, fish and poultry, had a lower odds of COVID-19 compared with those in the lowest tertile. However, the “transitional” dietary pattern did not affect the risk of COVID-19.
Originality/value
In conclusion, a “high protein, high fiber” diet may lower the odds of COVID-19. This study suggests that dietary patterns may influence the severity and spread of future similar pandemics.
Keywords
Acknowledgements
Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Statement of authorship: M.H. was responsible for supervising, designing the study, analysing the data, revising and editing; SH.H., M.KH. and Z.D. were responsible for drafting the manuscript; SH.H. was responsible for the analysis of data and statistical analysis. M.N. and M.M. were responsible for establishing the YaHS and TAMYZ studies and revising the manuscript; all authors agreed with the manuscript’s content.
Funding: No funding has been provided for this article.
Institutional review board statement: It was approved by the ethics committee of Shahid Sadoughi University of Medical Sciences. The ethical approval code is IR.SSU.SPH.REC.1400.093.
Informed consent statement: Written informed consent was signed by all participants.
Conflict of interest: This study does not involve any conflicts of interest.
Citation
Hassanizadeh, S., Darabi, Z., Khosravi, M., Mirzaei, M. and Hosseinzadeh, M. (2024), "Association of empirically derived dietary patterns and COVID-19 among adults in Iran", Nutrition & Food Science, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/NFS-09-2023-0211
Publisher
:Emerald Publishing Limited
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