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Abstract
Keywords
Abstract
Aim
In this study, we aimed to examine the frequency of food consumption and the supplement products taken for prevention purposes by those who have or have not had COVID-19 disease.
Methods
This study was a single-center, case-control research. Volunteers were questioned about whether they used complementary medicine methods through nutrition to protect themselves from COVID-19. In addition, the questionnaire evaluating the consumption frequency of 51 different nutrients in 6 different food groups was questioned by face to face interview.
Results
The rate of alcohol consumption was higher in the group that did not have COVID-19. Consumption of fish, hard margarine and lard was found to be higher in the group that did not have COVID-19 disease. Olive oil consumption was found to be higher in the group with COVID-19 disease. Consumption of red meat, nuts, peanuts, walnuts, almonds, dried fruits and vegetables, bagels, and chips was found to be higher in the non-hospitalized group among COVID-19 patients. It was observed that the tendency to assume protection from the disease through nutrition was higher in the group that did not have COVID-19.
Conclusions
Patients with high consumption of fish, hard margarine and lard had less covid-19 disease, and the group with high consumption of red meat, oil seeds, dried fruits and vegetables, and simit had less hospitalization. There are a limited number of studies in the literature examining the relationship between COVID-19 disease and consuming food types. Further studies are needed in this regard.
