较差的饮食质量可能增加新冠肺炎风险
创作:aluba 审核:aluba 2021年10月01日
  • 纳入592,571名受试者,在3,886,274人-月随访期间,共发生31,815例COVID-19;
  • 基于健康植物性饮食评分评估受试者的饮食质量,与饮食质量最低的者相比,饮食质量最高者的COVID-19风险及重症风险均显著降低;
  • 较差的饮食质量及较低的社会经济地位与COVID-19风险之间存在显著的协同关联;
  • 在低社会经济剥夺区域及高社会经济剥夺区域,相比于饮食质量最高者,饮食质量最低者的COVID-19风险分别升高22.5/10000人/月及40.8/10000人/月。
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aluba
来自Gut上发表的一项最新研究,对近60万名受试者进行一段时间的随访后发现,更高的饮食质量与更低的COVID-19风险及重症风险相关,在高社会经济剥夺(deprivation)区域中,这种关联更为明显。
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Gut [IF:23.059]

Diet quality and risk and severity of COVID-19: a prospective cohort study

饮食质量与COVID-19的风险及严重程度:一项前瞻性队列研究

10.1136/gutjnl-2021-325353

2021-09-06, Article

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Objective: Poor metabolic health and unhealthy lifestyle factors have been associated with risk and severity of COVID-19, but data for diet are lacking. We aimed to investigate the association of diet quality with risk and severity of COVID-19 and its interaction with socioeconomic deprivation.
Design: We used data from 592 571 participants of the smartphone-based COVID-19 Symptom Study. Diet information was collected for the prepandemic period using a short food frequency questionnaire, and diet quality was assessed using a healthful Plant-Based Diet Score, which emphasises healthy plant foods such as fruits or vegetables. Multivariable Cox models were fitted to calculate HRs and 95% CIs for COVID-19 risk and severity defined using a validated symptom-based algorithm or hospitalisation with oxygen support, respectively.
Results: Over 3 886 274 person-months of follow-up, 31 815 COVID-19 cases were documented. Compared with individuals in the lowest quartile of the diet score, high diet quality was associated with lower risk of COVID-19 (HR 0.91; 95% CI 0.88 to 0.94) and severe COVID-19 (HR 0.59; 95% CI 0.47 to 0.74). The joint association of low diet quality and increased deprivation on COVID-19 risk was higher than the sum of the risk associated with each factor alone (Pinteraction=0.005). The corresponding absolute excess rate per 10 000 person/months for lowest vs highest quartile of diet score was 22.5 (95% CI 18.8 to 26.3) among persons living in areas with low deprivation and 40.8 (95% CI 31.7 to 49.8) among persons living in areas with high deprivation.
Conclusions: A diet characterised by healthy plant-based foods was associated with lower risk and severity of COVID-19. This association may be particularly evident among individuals living in areas with higher socioeconomic deprivation.

First Authors:
Jordi Merino,Amit D Joshi,Long H Nguyen

Correspondence Authors:
Timothy D Spector,Sarah Berry,Andrew T Chan

All Authors:
Jordi Merino,Amit D Joshi,Long H Nguyen,Emily R Leeming,Mohsen Mazidi,David A Drew,Rachel Gibson,Mark S Graham,Chun-Han Lo,Joan Capdevila,Benjamin Murray,Christina Hu,Somesh Selvachandran,Alexander Hammers,Shilpa N Bhupathiraju,Shreela V Sharma,Carole Sudre,Christina M Astley,Jorge E Chavarro,Sohee Kwon,Wenjie Ma,Cristina Menni,Walter C Willett,Sebastien Ourselin,Claire J Steves,Jonathan Wolf,Paul W Franks,Timothy D Spector,Sarah Berry,Andrew T Chan

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