Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
PhD student in Nutritional Sciences, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Isfahan, Iran.
Br J Nutr. 2023 Jul 14;130(1):155-163. doi: 10.1017/S0007114522003075. Epub 2022 Nov 9.
The fast spread of the coronavirus disease 2019 (COVID-19) epidemic and its high mortality were quickly noticed by the health community. B vitamins are essential micronutrients for the body with antioxidant, anti-inflammatory and immune-regulating properties. The present study can provide a comprehensive picture of the associations between B vitamins and COVID-19 incidence. This study was undertaken on 9189 adult participants of the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd (TAMIZ) study aged 20 to 69 years. Data on dietary intakes were obtained using a validated FFQ. Multivariable logistic regression analysis was used to evaluate the association between B vitamins and COVID-19. Our findings indicated that participants in the fourth quartile of vitamin B intake compared with the first quartile had a protective effect against COVID-19 (OR: 0·53, 95 % CI 0·28, 0·99, -trend = 0·02) after adjustment for all possible confounds in model 3. In addition, participants in the third quartile of vitamin B intake compared with the first quartile (OR: 0·63, 95 % CI 0·40, 0·98, -trend = 0·11) had fewer odds of COVID-19 after full adjustments for confounders. Our findings indicated no significant relationship between dietary intake of vitamin B, B, B, B and B-complex and COVID-19. A higher intake of vitamin B could reduce the odds of COVID-19 by 47 %, and a moderate intake of vitamin B had a protective effect on COVID-19. Although our study has promising results, stronger clinical studies are needed.
2019 年冠状病毒病（COVID-19）疫情迅速蔓延，死亡率高，很快引起了卫生界的注意。B 族维生素是人体必需的微量营养素，具有抗氧化、抗炎和免疫调节作用。本研究可以全面了解 B 族维生素与 COVID-19 发病率之间的关系。这项研究是在亚兹德健康研究（YaHS）和塔吉兹·马尔多姆-亚兹德（TAMIZ）研究的 9189 名 20 至 69 岁的成年参与者中进行的。使用经过验证的 FFQ 获得了关于饮食摄入量的数据。多变量逻辑回归分析用于评估 B 族维生素与 COVID-19 之间的关联。我们的研究结果表明，与第一四分位数相比，B 族维生素摄入量处于第四四分位数的参与者对 COVID-19 具有保护作用（OR：0·53，95 %CI 0·28，0·99，-趋势= 0·02），经模型 3 调整所有可能的混杂因素后。此外，与第一四分位数相比，B 族维生素摄入量处于第三四分位数的参与者（OR：0·63，95 %CI 0·40，0·98，-趋势= 0·11）在充分调整混杂因素后，COVID-19 的几率较低。我们的研究结果表明，膳食 B 族维生素、B、B、B 和 B 复合物的摄入量与 COVID-19 之间没有显著关系。B 族维生素的高摄入量可使 COVID-19 的几率降低 47 %，B 族维生素的适度摄入量对 COVID-19 具有保护作用。尽管我们的研究结果有希望，但仍需要进行更强有力的临床研究。
