The association of dietary inflammatory index, functional foods and some antioxidants intake with COVID-19 vaccine side effects in Iranian adults

Abstract

Purpose This study aims to assess the association of dietary inflammatory index (DII), consumption of functional food and some antioxidants with COVID-19 vaccine side effects in Iranian adults. Design/methodology/approach This was a case–control study conducted among the 1,067 Iranian adults who were invited to participate through WhatsApp software. The dietary intake was assessed using the food frequency questionnaire. Findings There was a significant difference (p = 0.04) in vitamin D consumption between healthy people and persons with a vaccine side effect. Vitamin E intake in healthy participants was significantly (p = 0.04) more than case group. There was a significant difference in the consumption of zinc (p = 0.01), selenium (p = 0.02) and vitamin C (p = 0.02), between persons without vaccine side effects and the case group. Consumption of onion (82.5 ± 9.5 g/day vs 32.2 ± 6.3; p = 0.0001), garlic (6 ± 0.3 g/day vs 0.2 ± 0.08; p = 0.0001) and oat (2.2 ± 0.05 g/day vs 0.5 ± 0.01; p = 0.001) in the control group was significantly more than persons with vaccine side effects. With the increase in each unit in the score of the DII, the risk of COVID-19 vaccine side effect incidence increased 1.7 times (OR = 1.7; 95% CI: 1.3–1.8). Originality/value To the best of the authors’ knowledge, this study is the first that investigated the association between functional food intake and side effects of the COVID-19 vaccine.

Association between diet quality and BMI with side effects of Pfizer-BioNTech COVID-19 vaccine and SARS-CoV-2 immunoglobulin G titers

“…The frequency of COVID-19 vaccination adverse effects was significantly correlated with vitamin D, vitamin C and vitamin E consumption, according to their findings (Mohajeri, 2022). By increasing each unit's intake of these nutrients, the trial participants' risk of experiencing COVID-19 vaccine adverse effects was reduced (Mohajeri, 2022). The results of this study cannot be compared to those of other studies because there has not been any previous research on the relationship between food quality and COVID-19 vaccination side effects (Namdeo, 2021).…”

“…In this regard, Mohajeri et al performed case-control research on Iranian adults in 2022 to investigate the link between adverse reactions to the COVID-19 vaccination and DII (Mitra et al, 2022). The frequency of COVID-19 vaccination adverse effects was significantly correlated with vitamin D, vitamin C and vitamin E consumption, according to their findings (Mohajeri, 2022). By increasing each unit's intake of these nutrients, the trial participants' risk of experiencing COVID-19 vaccine adverse effects was reduced (Mohajeri, 2022).…”

The association between nutrients and occurrence of COVID‐19 outcomes in the population of Western Iran: A cohort study

“…For the proper functioning of the immune system, this system needs a sufficient amount of nutrients (such as fats, proteins, carbohydrates, and micronutrients such as vitamins and minerals). It has been well stated that the absence or deficiency of nutrients due to low consumption or their reduced absorption requires reforms to maintain the proper functioning of the body's immune system 20,22,23 . Selenium is a powerful antioxidant that fights oxidative stress and protects the body against chronic diseases.…”

“…It has been well stated that the absence or deficiency of nutrients due to low consumption or their reduced absorption requires reforms to maintain the proper functioning of the body's immune system. 20 , 22 , 23 Selenium is a powerful antioxidant that fights oxidative stress and protects the body against chronic diseases. High levels of selenium in the blood may even protect the body against some types of cancer.…”