Relation of Dietary Factors with Infection and Mortality Rates of COVID-19 across the World.
Relation of Dietary Factors with Infection and Mortality Rates of COVID-19 across the World.
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饮食因素与全球 COVID-19 感染率和死亡率的关系。
DOI：
10.1007/s12603-020-1512-3
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发表时间：
2020
期刊：
影响因子：
--
通讯作者：
Hassan AB
中科院分区：
文献类型：
--
作者：
Abdulah DM;Hassan AB
不良饮食习惯被认为是世界上死亡率和伤残调整寿命年(DALY)的第二大风险因素。饮食模式因文化、环境、技术和经济因素而异。能量、蛋白质和特定微量营养素的营养不足已被证明是免疫功能低下和感染易感性增加的原因之一。本研究旨在探讨饮食因素与新冠肺炎全球感染率及死亡率的关系。在目前的生态学研究中，包括了从联合国全球膳食数据库获得国家饮食数据和从世界卫生组织(世卫组织)获得冠状病毒疾病统计数据的国家。从世界卫生组织获得冠状病毒疾病统计数据的国家连续检查了饮食因素的最新数据。世界。全球158个国家和地区。新冠肺炎的感染率和死亡率；饮食因素。新冠肺炎粗感染率和死亡率的中位数分别为87.78(IQR：468.03)和0.0015(IQR：0.0059)。粗感染率最高的两个百分比分别为每百万人0~500人(75.9%)和500~1000人(8.9%)。回归分析显示，食用水果(Beta：0.237；P=0.006)和钙(Beta：0.286；P=0.007)使粗感染率增加，豆类(Beta：−：0.145；P=0.038)消费增加，粗感染率降低。分析表明，增加饮用含糖饮料会增加粗死亡率(Beta：0.340；P<；0.001)。然而，新冠肺炎的粗死亡率通过增加水果(贝塔：−0.226；P=0.047)和豆类(贝塔：−0.176；P=0.046)的消费而降低。本研究表明，水果和含糖饮料的高摄入量对新冠肺炎的感染率和致死率分别有正向影响。相比之下，较高的豆类和豆类摄入量对增加感染率和死亡率都有负面影响。
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. 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. World. 158 countries across the world. infection and mortality rates of COVID-19; dietary factors. 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). 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.
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