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Article
Publication date: 29 December 2022

Hande Bakırhan, Fatmanur Özyürek Arpa, Halime Uğur, Merve Pehlivan, Neda Saleki and Tuğba Çelik

This study aims to identify the dietary patterns of two groups of subjects (with and without COVID-19), and to assess the relationship of findings with the prognosis of COVID-19…

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Abstract

Purpose

This study aims to identify the dietary patterns of two groups of subjects (with and without COVID-19), and to assess the relationship of findings with the prognosis of COVID-19 and metabolic risk parameters.

Design/methodology/approach

This study included 100 individuals in the age range of 19–65 years. The medical history, and data on biochemical, hematological and inflammatory indicators were retrieved from the files. A questionnaire for the 24-h food record and the food intake frequency was administered in face-to-face interviews, and dietary patterns of subjects were assessed.

Findings

In individuals with COVID-19, the hip circumference, the waist-hip ratio and the body fat percentage were significantly higher (p < 0.05), and the muscle mass percentage was significantly lower (p < 0.05). Mediterranean diet adherence screener (MEDAS), dietary approaches to stop hypertension (DASH) and healthy eating ındex-2015 (HEI-2015) scores were low in the two groups. A linear correlation of DASH scores was found with the muscle mass percentage (p = 0.046) and a significant inverse correlation of with the body fat percentage (p = 0.006). HEI-2015 scores were significantly and negatively correlated with body weight, body mass index, waist circumference, hip circumference and neck circumference (p < 0.05). Every one-unit increase in MEDAS, DASH and HEI-2015 scores caused reductions in C-reactive protein levels at different magnitudes. Troponin-I was significantly and negatively correlated with fruit intake (p = 0.044), a component of a Mediterranean diet and with HEI-2015 total scores (p = 0.032).

Research limitations/implications

The limitation of this study includes the small sample size and the lack of dietary interventions. Another limitation is the use of the food recall method for the assessment of dietary patterns. This way assessments were performed based on participants’ memory and statements.

Practical implications

Following a healthy diet pattern can help reduce the metabolic risks of COVİD-19 disease.

Originality/value

Despite these limitations, this study is valuable because, to the best of the authors’ knowledge, it is the first study demonstrating the association of dietary patterns with disease prognosis and metabolic risks concerning COVID-19. This study suggests that dietary patterns during the COVID-19 process may be associated with several metabolic risks and inflammatory biomarkers.

Details

Nutrition & Food Science , vol. 53 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 9 September 2022

Hande Bakırhan, Hilal Yıldıran and Tuğba Uyar Cankay

This study aims to elucidate the relationship between nutritional status and various biochemical parameters and migraine symptoms.

164

Abstract

Purpose

This study aims to elucidate the relationship between nutritional status and various biochemical parameters and migraine symptoms.

Design/methodology/approach

The disability of individuals aged 19–64 years old with episodic migraine (n = 80, female n = 64, male n = 16) was assessed with the Migraine Disability Assessment Scale, and migraine severity was evaluated with the visual analog scale. The metabolic risks of individuals were determined by analyzing body composition, various biochemical parameters and anthropometric measurements. Nutrients and energy intake levels were measured using the food consumption recording form.

Findings

Body muscle mass percentage was correlated directly with migraine severity and inversely with the attack duration (r = 0.26, p = 0.01 and r = −0.29, p = 0.007, respectively). High bone mass was associated with low attack frequency (r = −0.23, p = 0.03), while high body fat percentage was associated with long attack duration (r = 0.28, p = 0.009). A significant direct correlation was found between total cholesterol level and migraine severity and attack duration (r = 0.25, p = 0.02) and between triglyceride level and attack duration (r = 0.26, p = 0.01). There was a direct correlation between serum thyroxine (T4) level and migraine attack severity (r = 0.23, p = 0.03). There was a significant direct correlation between energy and carbohydrate intake and migraine severity (r = 0.26, p = 0.02 and r = 0.30, p = 0.009, respectively), protein and vitamin B2 intake and attack frequency (r = 0.24, p = 0.03 and r = 0.23, p = 0.04, respectively) and an inverse correlation between monounsaturated fatty acid, fiber and vitamin C intake and migraine severity score (r = −0.35, p = 0.002; r = −0.25, p = 0.02; and r = −0.41, p = 0.001, respectively).

Originality/value

The findings confirm that nutritional status, body composition and some biochemical parameters can affect the course of migraine.

Details

Nutrition & Food Science , vol. 53 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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