Dietary Habit and Nutritional Status on the Severity of Covid-19 Patients

Abstract

Background: Nutrition plays a vital role in promoting health and preventing disease and the relationship between nutritional status and COVID-19 severity has yet to be well established. Malnutrition and obesity have been shown to worsen clinical outcomes and increase morbidity, mortality, and complication rates.COVID-19 is a disease characterized by an inflammatory syndrome, leading to reduced food intake and increased muscle catabolism, therefore patients with COVID-19 are at high risk of malnutrition, which makes prevention of malnutrition and nutritional management key aspects of care. Objectives: To evaluate the dietary habit and nutritional status on the severity of Covid19 treatment.

Material and Methods: This cross-sectional randomized study was carried out in Covid19 unit of

Holy Family Red Crescent Medical College. A total of 384 diagnosed Covid19 patients were enrolled in this study, categorized into severe/critical (n=139) and mild/

moderate

(n=245) for management. Their dietary habit and nutritional status, biochemical, clinical findings and all the socio-demographic profiles were assessed. Statistical analyses of the results were obtained by using window based computer software devised with Statistical Packages for Social Sciences (SPSS-22). Results: In this study it was found that 86.7% of the patients aged less than or equal to 60 years with an average ,82.8% patients were male and 33.1% of the patients education was degree level. About 39.6% patients income was 35000 BDT and above and 31.8% patients income was 31.8%. Most of the patients lived in the city area (75%), were married (81.50%) and the majority (55.99%) worked between 8-12 hours weekly. The mean BMI was 29.17±3.99kg/m2 in severe/critical and 25.35±3.13kg/m2 in mild/moderate COVID-19 group, which was significantly higher in severe group. Uncontrolled diabetes mellitus, uncontrolled HTN and uncontrolled bronchial asthma were significantly (p<0.05) higher in patients with critical symptoms. All patients had taken rice in both groups .Vegetables, green leafy vegetables, spices, condiments and herbs, fish/shellfish eggs, milk and milk product taken were significantly (p<0.05) lower in COVID-19 severe group. More than three fourth (78.4%) patients had taken beverages (sugary foods) in severe/critical and 167(68.2%) in mild/moderate COVID-19 group, which was statistically significant between two groups. Miscellaneous (salty foods) taken was significantly (p<0.05) higher in COVID-19 severe/critical group. Conclusion: Our findings suggest that a healthy diet is associated with lower risk of developing COVID-19 and if occurred, showed less severe symptoms. It can be inferred that public health interventions to improve nutrition and address social determinants of health may be important for reducing the burden of the COVID-19 pandemic.