Comparison of DASH diet score and total antioxidant capacity of diet on serum levels of TMPRSS‐2, inflammatory biomarkers, and disease severity in COVID‐19 patients: A case–control study

Abstract

There is evidence that healthy diets improve the immune system and lessen the severity of infectious diseases such as COVID‐19. We have investigated whether the dietary total antioxidant capacity (TAC) and dietary approach to stop hypertension (DASH) score could be associated with the occurrence and clinical outcomes of COVID‐19. This case–control study included 120 adults who were admitted to the hospital. Dietary TAC and DASH diet scores were determined by a 138‐item semi‐quantitative food frequency questionnaire (FFQ). Inflammation‐related markers including C‐reactive protein (CRP) and transmembrane protease serine 2 (TMPRSS‐2) differential were measured. Also, using chest radiology criteria, the severity of the disease was evaluated. The mean CRP values in the lowest and highest tertiles of either dietary TAC or DASH diet scores were 9.44 ± 11.26 and 3.52 ± 4.83 mg/dL (p = .003) or 9.04 ± 11.23 and 4.40 ± 6.23 mg/dL (p = .013), respectively. Individuals with higher dietary TAC were at a lower risk of COVID‐19 (OR: 0.06, p < ·0001). Individuals with greater DASH diet scores were also at decreased odds of COVID‐19 (OR: 0.12, p < ·0001). No significant associations were found between dietary TAC and DASH diet scores with severity of COVID‐19 disease, CRP, or TMPRSS‐2 (p > 0.05). The study found that adherence to a diet with higher dietary TAC and DASH diet scores may be protective against COVID‐19 and improve outcomes of the disease. More research is needed to corroborate these findings.