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As the development and vaccination of the COVID 19 vaccine is accelerating worldwide, it is important to investigate the ways to improve immunity and immune responses to vaccines. This study aims to investigate the association between history of nutritional supplements intake and body mass index (BMI) in the severity of COVID-19 vaccine side effects after vaccination.

A total of 465 vaccinated participants with the Sinopharm vaccine (females and males in the 18–65 age range) participated in the study. Anthropometric measurements were taken on the first visit. In addition, nutrient supplement history and demographic information were collected. Moreover, the participants’ phone numbers were collected and they were contacted. Participants were asked to report if they experienced systemic (whole-body) and/or local side effects after vaccination, in the following eight days. Then, participants were grouped into four categories: no symptoms (n = 232), mild symptoms (n = 121), moderate symptoms (n = 55) and severe symptoms (n = 57).

There was a significant difference between the consumption of nutritional supplements by different groups of participants in the last six months (considering the severity of the symptoms) (p < 0.001). The odds ratio (OR) and 95% confidence intervals (CI) for the incidence of side effects from the COVID-19 vaccine increased in the Q3 of BMI (range 22.94–26.34) in Modes 2 and 3: [OR: 1.85, (95% CI: 1.14– 3.00), p-for trend = 0.08] and [OR: 1.89, (95% CI: 1.16– 3.09), p-for trend = 0.09] based on logistic regression models.

In this study, the history of nutrient supplement intake affects the severity of side effects after the vaccination with COVID-19. Furthermore, based on logistic regression models, side effects were more prevalent in the BMI range 22.9–26.3 when compared to BMI < 20.2 so further study is necessary.

Cognitive decline and dementia are major causes of disability. Research has suggested a relationship between dietary intake and memory problems in individuals. This study aims to examine the dietary histories of participants with newly diagnosed memory problems.

A total of 285 subjects (129 cases and 156 controls) were included in this retrospective case−control study. This paper used a food frequency questionnaire to determine the intake of dietary food groups in the previous year and a general questionnaire to assess food habits. The strength of the association between dietary history and memory problems was assessed using logistic regression and Pearson’s tests.

In this study, 73% of participants had a lower middle income and consumed less than the recommended number of meats, fruits and vegetables (1.2, 1.8 and 0.99 units/day, respectively). Participants with memory problems were more likely to take supplements than those without (P = 0.01). There was no significant difference in energy intake between the case and control groups (1634 Kcal vs 1656 Kcal). The results of the logistic regression showed that consuming any of the food groups in the previous nine months was not associated with memory problems. However, the Pearson test showed that an increase in the consumption of high-quality protein and vegetables had a slightly nonsignificant relationship with a decrease in the severity of memory disorder.

It is safe to suggest consuming adequate amounts of high-quality protein and affordable protein from sources such as dairy products, meats and vegetables. Research is insufficient to recommend the use of dietary supplements as a means of preventing memory disorders.