Association of fruits, vegetables, and fiber intake with COVID-19 severity and symptoms in hospitalized patients: A cross-sectional study

Abstract

Background and aimsFruits and vegetables are rich in fiber and a good source of anti-inflammatory and immune-boosting vitamins, minerals, and antioxidants. We investigated the association between fruits, vegetables, and fiber intake and severity of COVID-19 and related symptoms in hospitalized patients.MethodsA total of 250 COVID-19 hospitalized patients aged 18 to 65 years were recruited for this cross-sectional study in Kashan, Iran, between June and September of 2021. Dietary intakes were assessed using an online validated 168-item food frequency questionnaire (FFQ). COVID-19 severity and symptoms were evaluated using the National Institutes of Health (NIH) COVID-19 Treatment Guidelines. Moreover, we examined COVID-19 symptoms, inflammatory biomarkers, and additional factors.ResultsThe mean age of participants was 44.2 ± 12.1 years, and 46% had severe COVID-19. Patients with higher consumption of fruits (OR: 0.28; 95% CI: 0.14-0.58, P-trend <0.001), vegetables (OR: 0.33; 95% CI: 0.16-0.69, P-trend <0.001), and dietary fiber (OR: 0.25; 95% CI: 0.12-0.53, P-trend <0.001) had lower odds of having severe COVID-19. In addition, they had shorter hospitalization and convalescence periods, lower serum C-reactive protein (CRP), and a reduced risk of developing COVID-19 symptoms such as sore throat, nausea and vomiting, dyspnea, myalgia, cough, weakness, fever, and chills.ConclusionHigher consumption of fruits, vegetables, and fiber was inversely linked with COVID-19 severity, clinical symptoms, hospitalization and convalescence duration, and CRP concentrations. The results should be interpreted with caution in light of the limitations, and prospective cohort studies are required to further evaluate these findings.

Possible roles of phytochemicals with bioactive properties in the prevention of and recovery from COVID-19

“…Considering the well-known beneficial effects of fruits on health, we hypothesized that we would find higher daily consumption of fruits, but, interestingly, with the exception of stone fruits, daily fruit consumption was rather low compared to vegetables and fermented foods. In fact, there are studies that found the negative association of fruits consumption and COVID-19 [48]. In the study that identified foods that contain chemical compounds with bioactive properties that resemble clinically approved drugs for COVID-19, they identified 52 phytochemical compounds with anti-SARS-CoV-2 effects [18].…”

Long Covid and Neurodegenerative Disease

“…The target Ca:Mg for both is 2.0. A fiber rich diet that includes fermented vegetables is inversely proportional to Covid-19 mortality in Europe 122,123 , as demonstrated in Germany (sauerkraut) and South Korea ((kimchi) 124 .…”

The Role of Diet and Specific Nutrients during the COVID-19 Pandemic: What Have We Learned over the Last Three Years?

“…Vajargah et al observed positive effects in COVID-19 patients also. Study participants who consumed more fruits, vegetables and fiber were less likely to develop severe COVID-19, required less corticosteroids and antiviral medication, and had lower inflammatory markers (i.e., CRP) and a significantly shorter length of hospital stay and convalescence [ 39 ]. Dysbiosis triggered by binding of SARS-CoV-2 to ACE2 receptors on the surface of enterocytes or by circulating cytokines could cause a leaky gut, which in turn favors the entry of bacterial products and toxins [ 40 ].…”