Shiraseb Farideh, Mirzababaei Atieh, Mehri Hajmir Mahya, Ebrahimi Sara, Hosseini Shabnam, Zarrinvafa Zeinab, Sadid Mahnaz, Aali Yasaman, Mohamadi Azam, Mirzaei Khadijeh
Department of Community Nutrition, School of Nutritional Science and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran.
Chronic Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran.
Front Nutr. 2025 Apr 22;12:1551760. doi: 10.3389/fnut.2025.1551760. eCollection 2025.
The global impact of Coronavirus Disease 2019 (COVID-19 (has highlighted the necessity of understanding factors influencing its severity and hospitalization duration. While a balanced diet is crucial for immune support, the role of dietary fats in this context has not been well understood. This study explored associations between the quality and quantity of fatty acids and severity and the length of hospitalization in COVID-19 patients in 2022.
This cross-sectional study included 107 COVID-19 patients aged 20-60 years who were hospitalized at Amir Alam Hospital in Tehran, Iran. Dietary fat intake was assessed using 24 h food recall. Data on symptoms were collected using a demographic questionnaire and verified against their hospital records. Linear and binary logistic regressions were employed for statistical analysis.
A higher omega 6/omega 3(N6/N3) ratio was linked to increased odds of respiratory distress syndrome (RDS) and elevated D-dimer levels, while correlating with lower odds of fever. While RDS odds increased over Vit E/polyunsaturated fatty acid (PUFA) ratio tertiles, chills decreased. [PUFA + monounsaturated fatty acid (MUFA)]/saturated fatty acid (SFA) ratio was associated with reduced odds of chest pain, duration of hospitalization (DH) time, c-reactive protein (CRP), and D-dimer levels. Furthermore, PUFA intake was negatively associated with odds of poor appetite, RDS, and headaches, whereas SFA intake was positively associated with odds of fever. Additionally, there was a positive correlation between cholesterol-saturated index (CSI) levels and DH time ( < 0.7).
Our findings indicate that higher N6/N3 and VitE/PUFA ratios were associated with increased RDS and D-dimer levels, while the VitE/PUFA ratio was linked to reduced chills. Higher (PUFA + MUFA)/SFA ratios were associated with lower chest pain, DH, CRP, and D-dimer levels. While higher PUFA intake was related to reduced poor appetite, RDS, and headache, higher SFA intake was linked to increased fever. Additionally, there was a positive association between CSI levels and DH. Current findings indicate that the quality and balance of dietary fats may play a crucial role in modulating inflammatory responses and clinical outcomes.
2019冠状病毒病（COVID-19）的全球影响凸显了了解影响其严重程度和住院时间的因素的必要性。虽然均衡饮食对免疫支持至关重要，但膳食脂肪在这方面的作用尚未得到充分理解。本研究探讨了2022年COVID-19患者脂肪酸的质量和数量与疾病严重程度及住院时间之间的关联。
这项横断面研究纳入了107名年龄在20至60岁之间、在伊朗德黑兰阿米尔·阿拉姆医院住院的COVID-19患者。采用24小时食物回顾法评估膳食脂肪摄入量。使用人口统计学问卷收集症状数据，并与他们的医院记录进行核对。采用线性回归和二元逻辑回归进行统计分析。
较高的ω6/ω3（N6/N3）比值与呼吸窘迫综合征（RDS）几率增加和D-二聚体水平升高相关，同时与发热几率降低相关。虽然RDS几率随着维生素E/多不饱和脂肪酸（PUFA）比值三分位数的增加而增加，但寒战几率降低。[PUFA+单不饱和脂肪酸（MUFA）]/饱和脂肪酸（SFA）比值与胸痛几率降低、住院时间（DH）、C反应蛋白（CRP）和D-二聚体水平降低相关。此外，PUFA摄入量与食欲不振、RDS和头痛几率呈负相关，而SFA摄入量与发热几率呈正相关。此外，胆固醇饱和指数（CSI）水平与DH时间之间存在正相关（<0.7）。
我们的研究结果表明，较高的N6/N3和维生素E/PUFA比值与RDS和D-二聚体水平升高相关，而维生素E/PUFA比值与寒战减少相关。较高的（PUFA+MUFA）/SFA比值与较低的胸痛、DH、CRP和D-二聚体水平相关。虽然较高的PUFA摄入量与食欲不振、RDS和头痛减少相关，但较高的SFA摄入量与发热增加相关。此外，CSI水平与DH之间存在正相关。目前的研究结果表明，膳食脂肪的质量和平衡可能在调节炎症反应和临床结果中起关键作用。
