Koyama Sachiko, Joseph Paule V, Shields Vonnie D C, Heinbockel Thomas, Adhikari Poonam, Kaur Rishemjit, Kumar Ritesh, Alizadeh Rafieh, Bhutani Surabhi, Calcinoni Orietta, Mucignat-Caretta Carla, Chen Jingguo, Cooper Keiland W, Das Subha R, Rohlfs Domínguez Paloma, Guàrdia Maria Dolors, Klyuchnikova Maria A, Laktionova Tatiana K, Mori Eri, Namjoo Zeinab, Nguyen Ha, Özdener Mehmet Hakan, Parsa Shima, Özdener-Poyraz Elif, Strub Daniel Jan, Taghizadeh-Hesary Farzad, Ueha Rumi, Voznessenskaya Vera V
School of Medicine, Indiana University, Indianapolis, IN, United States.
Section of Sensory Science and Metabolism and National Institute of Nursing Research, National Institute of Alcohol Abuse and Alcoholism, Bethesda, MD, United States.
Front Nutr. 2024 Jul 10;11:1408248. doi: 10.3389/fnut.2024.1408248. eCollection 2024.
There have been large geographical differences in the infection and death rates of COVID-19. Foods and beverages containing high amounts of phytochemicals with bioactive properties were suggested to prevent contracting and to facilitate recovery from COVID-19. The goal of our study was to determine the correlation of the type of foods/beverages people consumed and the risk reduction of contracting COVID-19 and the recovery from COVID-19.
We developed an online survey that asked the participants whether they contracted COVID-19, their symptoms, time to recover, and their frequency of eating various types of foods/beverages. The survey was developed in 10 different languages.
The participants who did not contract COVID-19 consumed vegetables, herbs/spices, and fermented foods/beverages significantly more than the participants who contracted COVID-19. Among the six countries (India/Iran/Italy/Japan/Russia/Spain) with over 100 participants and high correspondence between the location of the participants and the language of the survey, in India and Japan the people who contracted COVID-19 showed significantly shorter recovery time, and greater daily intake of vegetables, herbs/spices, and fermented foods/beverages was associated with faster recovery.
Our results suggest that phytochemical compounds included in the vegetables may have contributed in not only preventing contraction of COVID-19, but also accelerating their recovery.
新型冠状病毒肺炎（COVID-19）的感染率和死亡率存在很大的地域差异。有人认为，含有大量具有生物活性的植物化学物质的食品和饮料有助于预防感染COVID-19并促进康复。我们研究的目的是确定人们食用的食品/饮料类型与降低感染COVID-19风险及从COVID-19中康复之间的相关性。
我们开展了一项在线调查，询问参与者是否感染了COVID-19、他们的症状、康复时间以及食用各类食品/饮料的频率。该调查以10种不同语言开展。
未感染COVID-19的参与者食用蔬菜、香草/香料和发酵食品/饮料的频率明显高于感染COVID-19的参与者。在有超过100名参与者且参与者所在地与调查语言高度匹配的六个国家（印度/伊朗/意大利/日本/俄罗斯/西班牙）中，在印度和日本，感染COVID-19的人康复时间明显更短，且每日摄入更多蔬菜、香草/香料和发酵食品/饮料与更快康复相关。
我们的结果表明，蔬菜中含有的植物化学化合物可能不仅有助于预防COVID-19感染，还能加速康复。
