Relation of Dietary Factors with Infection and Mortality Rates of COVID-19 across the World

Abstract

Objective Poor dietary habits are considered to be the second-leading risk factors for mortality and disability-adjusted life-years (DALYs) in the world. Dietary patterns are different based on cultural, environmental, technological, and economic factors. Nutritional deficiencies of energy, protein, and specific micronutrients have been shown to contribute to depressed immune function and increased susceptibility to infections. We aimed to explore the relation of dietary factors with global infection and mortality rates of COVID-19 in this study. Design In the current ecological study, the countries that had national dietary data from the Global Dietary Databases of the United Nations and Coronavirus disease statistics from the World Health Organization (WHO) were included. The countries that had Coronavirus disease statistics from the WHO were consecutively checked for the recent data of the dietary factors. Setting World. Participants 158 countries across the world. Measurements infection and mortality rates of COVID-19; dietary factors. Results The median crude infection and mortality rates by COVID-19 were 87.78 (IQR: 468.03) and 0.0015 (IQR: 0.0059), respectively. The two highest percentage of the crude infection rate were between 0 and 500 (75.9%) and 500–1000 (8.9%) per one million persons. The regression analysis showed that the crude infection rate has been increased by raising consuming fruits (Beta: 0.237; P=0.006) and calcium (Beta: 0.286; P=0.007) and was decreased with rising consuming beans and legumes (Beta: −0.145; P=0.038). The analysis showed that the crude mortality rate was increased by raising consuming sugar-sweetened beverages (Beta: 0.340; P<0.001). Whereas, the crude mortality rate by COVID-19 has been decreased by increasing fruits consuming (Beta: −0.226; P=0.047) and beans and legumes (Beta: −0.176; P=0.046). Conclusion The present study showed the higher intake of fruits and sugar-sweetened beverages had a positive effect on infection and mortally rates by COVID-19, respectively. In contrast, the higher intake of beans and legumes had a negative effect on both increasing infection and mortality rates.

Foods as First Defense Against COVID-19

“…Increase in consumption of fruits is also a pleiotropic factor in reducing COVID-19 infections and mortality rates [81]. The fruit intake enhances the supply and functionality of many vitamins and minerals that have supportive role in the establishment of physical barrier for microbes and activation of antimicrobial proteins [82].…”

“…The dietary components in legumes assist in prevention, reduction in complications, and faster relief from COVID-19 by inhibiting the activities of TNF-α and IL-6 [100]. The increase in the consumption of legumes and beans reduces the mortality rates by COVID-19 [81]. In addition, legumes with enormous functional components such as hydroxychloroquine are in spotlight to be a remedy for treating COVID-19 patients [101].…”

Plant-Derived Food Grade Substances (PDFGS) Active Against Respiratory Viruses: A Systematic Review of Non-clinical Studies

“…We recommend an increased intake of legumes and other lectin-rich foods due to their abundant lectin contents. Increased consumption of fruits, and legumes was recently observed to lower the mortality due to COVID-19 infection ( 35 , 192 ).…”

“…Such difference has been attributed to factors including climatic, socioeconomic, political, and environmental factors ( 33 , 34 ). Recent evidences are suggesting that nutrition plays important roles in the transmission and severity of viral infections ( 35 , 36 ). We were interested in determining whether plant-derived food substances or their products would alter the course of respiratory virus's infection as well as understand possible mechanism involved in such effect.…”

Cross-National Variations in COVID-19 Mortality: The Role of Diet, Obesity and Depression

“…There is little research on the impact of dietary factors on COVID-19 [46], and to date, the interaction between specific dietary components and comorbid medical conditions in terms of effects on COVID-19 mortality has not been specifically examined. Recommendations regarding diet-based interventions for COVID-19 need to be supported by evidence [47].…”