Shamshirgardi Elahe, Masoumi Seyed Jalil, Kazemi Asma, Nouri Mehran, Shahsavani Zeynab, Clark Cain C T, Behzadi Mehrdad, Akbarzadeh Marzieh
Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran.
School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
J Health Popul Nutr. 2025 Jun 17;44(1):203. doi: 10.1186/s41043-025-00958-4.
Considering the associations of insulin resistance and glycemic control with immunity, the present study sought to evaluate the association between dietary glycemic index (GI) and glycemic load (GL), as the main dietary determinants of these conditions, with the risk of COVID-19 infection in the participants of Shiraz University of Medical Sciences employees' health cohort.
In this prospective study, data from 3319 cohort study participants were analyzed. Demographic, anthropometric and dietary intake data were collected at the time of recruitment. Dietary GI and GL were calculated based on the data from the food frequency questionnaire. In the follow-ups, data on COVID-19 infection were recorded. To investigate the associations between dietary GI and GL with COVID-19, Cox regression statistics were used. Analysis of variance was used to compare the rate of COVID-19 infection in the tertiles of GI and GL.
The mean age of the participants was 40.92 ± 6.99 years. Of these, 210 cases with COVID-19 were recorded. The hazard ratios of COVID-19 infection in the second and third tertile of the GI were 3.44 (95% CI = 2.13-5.55) and 6.45 (95% CI = 4.11-10.12) times greater than in the first tertile, respectively. Also, this risk ratio in the second and third tertile of the GL was 8.78 (95% CI = 4.62-16.69) and 54.04 (95% CI = 27.18-107.46) times more than in the first tertile.
The present study showed a higher risk of COVID-19 infection in higher tertiles of dietary GI and GL.
考虑到胰岛素抵抗和血糖控制与免疫的关联，本研究旨在评估饮食血糖指数（GI）和血糖负荷（GL）作为这些状况的主要饮食决定因素，与设拉子医科大学员工健康队列参与者感染新冠病毒（COVID-19）风险之间的关联。
在这项前瞻性研究中，分析了3319名队列研究参与者的数据。在招募时收集了人口统计学、人体测量学和饮食摄入数据。根据食物频率问卷的数据计算饮食GI和GL。在随访中，记录了COVID-19感染的数据。为了研究饮食GI和GL与COVID-19之间的关联，使用了Cox回归统计。采用方差分析比较GI和GL三分位数中COVID-19感染率。
参与者的平均年龄为40.92±6.99岁。其中，记录了210例COVID-19病例。GI第二和第三三分位数中COVID-19感染的风险比分别比第一三分位数高3.44倍（95%置信区间=2.13-5.55）和6.45倍（95%置信区间=4.11-10.12）。此外，GL第二和第三三分位数中的这种风险比分别比第一三分位数高8.78倍（95%置信区间=4.62-16.69）和54.04倍（95%置信区间=27.18-107.46）。
本研究表明，饮食GI和GL较高的三分位数中COVID-19感染风险更高。
