Journal of Nutrition and Food Security

en Relationship between Diet-Related Inflammation and Hospitalization Risk and Disease Severity in Patients with COVID-19 public specific orginal article <div style="text-align: justify;">Increased serum concentrations of inflammatory biomarkers in patients indicate a strong association between COVID-19 and inflammation. However, the association between diet-related inflammation and COVID-19 has been less investigated. The aim of this study is to investigate whether the inflammatory scores of the diet are associated with the severity of COVID-19 disease and the probability of hospitalization of patients.  Methods: The authors conducted a cross-sectional study involving 141 patients with COVID-19. The empirical dietary inflammatory pattern (EDIP) and dietary inflammation scores (DIS) were calculated based on a 147-item semi-quantitative food frequency questionnaire. The association between serum levels of inflammatory biomarkers and diet-related inflammation was also investigated. Results: 74 inpatients and 87 outpatients participated in this study. Higher DIS scores were significantly associated with an increased risk of COVID-related hospitalization (Tertile3 vs. tertile1: OR = 3·62; 95 % CI 1·43 to 9·14, P=0·008 after fully adjustment). This association with EDIP was also observed, but it was not significant. Conclusion: The data from this provide evidence that a pro-inflammatory diet was associated with higher risk of hospitalization due to high severity of COVID-19</div> COVID-19, Inflammation, Diet, Infections, Biomarkers. 702 711 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-789-1&slc_lang=en&sid=1 Zahra Yari Zahrayari_nut@yahoo.com 0000-0003-2796-2413 Yes Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Samira Ebrahimof 0009-0002-6691-8239 No Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Samira Soltanieh 0000-0002-1224-0234 No Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology, Research Institute Shahid Beheshti University of Medical Science, Tehran, Iran Marieh Salavatizadeh 0000-0003-1005-5649 No Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology, Research Institute Shahid Beheshti University of Medical Science, Tehran, Iran Sara Karimi 0009-0007-7781-4992 No Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology, Research Institute Shahid Beheshti University of Medical Science, Tehran, Iran Sussan K. Ardestani 0000-0001-7023-9285 No Department of Immunology, Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran. Mohammadreza Salehi 0000-0003-0660-8263 No Department of Infectious Diseases, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran. Soodeh Razeghi Jahromi 0000-0002-6696-6583 No Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology, Research Institute Shahid Beheshti University of Medical Science, Tehran, Iran; Tooba Ghazanfari 0000-0002-1049-7095 No Department of Immunology, Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran Azita Hekmatdoost 0000-0002-1944-0052 No Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology, Research Institute Shahid Beheshti University of Medical Science, Tehran, Iran