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Nikhil Prasad  Fact checked by:Thailand Medical News Team Oct 27, 2023  1 month, 1 week, 6 days, 23 hours, 5 minutes ago

COVID-19 News: Dietary Intake Of Starch And Total Sugars Was Associated With Increased Odds Of COVID-19, While Fiber Intake Decreased Risks Of Severity!

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COVID-19 News: Dietary Intake Of Starch And Total Sugars Was Associated With Increased Odds Of COVID-19, While Fiber Intake Decreased Risks Of Severity!
Nikhil Prasad  Fact checked by:Thailand Medical News Team Oct 27, 2023  1 month, 1 week, 6 days, 23 hours, 5 minutes ago
COVID-19 News: The COVID-19 pandemic has reshaped the way we perceive health and disease. Since its emergence, researchers have tirelessly sought to uncover the mysteries surrounding the virus, its transmission, and the factors that contribute to susceptibility and severity of the disease. Amidst the chaos and uncertainty, an emerging field of study delves into the connection between dietary intake and COVID-19. This COVID-19 News report explores a recent study conducted by researchers from Mashhad University of Medical Sciences, Iran, which investigates the intriguing link between macronutrient intake and COVID-19 using an innovative dynamical system model.

The Role of Nutrition in Immunity
The importance of a balanced diet in bolstering the immune system is widely recognized. Nutrition, through its impact on macronutrients like proteins, carbohydrates, and fatty acids, plays a pivotal role in supplying energy and promoting overall health. These macronutrients influence immune modulation in various ways.
Proteins are essential for the immune system, as they serve as building blocks for immune proteins such as antibodies and cytokines. Amino acids derived from proteins play a crucial role in synthesizing these immune-related molecules.
Carbohydrates, on the other hand, are involved in defining cell surface molecules that can be recognized as antigens by the immune system. The type and quality of carbohydrates consumed can have a significant impact on immune function.
Fatty acids, a key source of energy, also have a role in immune function. They are integral components of cell membranes and act as signaling molecules regulating gene expression. Fatty acids can be precursors for lipid compounds that influence immune responses and inflammatory pathways.
The Link Between Macronutrients and COVID-19
While previous research has examined the impact of the COVID-19 pandemic on dietary habits, this study conducted in Iran takes a novel approach by exploring the association between macronutrient intake and the incidence and severity of COVID-19. The research is the first of its kind to apply advanced mathematical models, known as dynamical system models, to analyze this connection.
The study involved 1957 participants, including 193 COVID-19-positive patients. Dietary intakes of non-starch polysaccharides (NSP) and fiber were found to be significantly lower in COVID-19 patients. Adjusting for age and sex, the research revealed significant associations between the intake of starch and total sugars with COVID-19 infection. Furthermore, dietary fiber intake was linked to a decreased likelihood of COVID-19-related hospitalization.
The dynamical system analysis, a unique feature of this study, provided further insights. It identified that dietary intake of cholesterol, polyunsaturated fatty acids (PUFA), and total sugar exceeding specific thresholds was associated with an increased susceptibility to COVID-19. Conversely, dietary fiber intake above the cut-off exhibited a protective effect.
The Impact of Dietary Fiber
Dietary fiber emerged as a significant player in the fight against COVID-19. The study found that COVID-19-infected patients had significantly lower dietary fiber intake compared to the non-infected group. For each unit increase in dietary fiber intake, there was a 1% decrease in the odds of hospitalization due to COVID-19.

Dietary fiber's benefits extend beyond the mere bulk it adds to your diet. It plays a vital role in immunomodulation and inflammation reduction. An increase in dietary fiber consumption has been linked to a decrease in high-sensitivity C-reactive protein (hs-CRP), an inflammatory marker.
Moreover, dietary fiber exhibits a prebiotic effect, fostering the growth of beneficial gut microbes like Lactobacillus and Bifidobacterium while inhibiting pathogens. These changes in gut microbiota composition can impact the immune system by enhancing the expression of anti-inflammatory cytokines and reducing pro-inflammatory cytokines.
Past studies have emphasized the importance of prebiotics, including dietary fiber, in managing COVID-19. This new study highlighted that daily consumption of prebiotic-rich foods, coupled with a reduction in sugar intake, regular exercise, sufficient sleep, and fewer antibiotic prescriptions, led to milder disease and faster virus clearance.

Prebiotics and fibers indirectly influence the immune system by altering gut microbiota composition and raising the expression of anti-inflammatory cytokines. As a result, these dietary components play a critical role in modulating immunity and decreasing the severity of viral infections, both in the gastrointestinal and respiratory tracts.
The Intricacies of Macronutrients and COVID-19
Intriguingly, the study also shed light on the impact of other macronutrients on COVID-19 susceptibility and severity. It found that dietary intake of starch and total sugars was associated with an increased likelihood of COVID-19 infection. Carbohydrates with a high glycemic index and the subsequent acute insulin response can overload mitochondrial capacity and elevate free radical production.
Furthermore, simple carbohydrate consumption leads to an immediate increase in inflammatory cytokines and C-reactive protein levels, contributing to an enhanced risk of infections.
Cholesterol consumption above a specific daily threshold was linked to an increased risk of COVID-19. Cholesterol-rich foods, typically associated with unhealthy diets, can influence inflammatory markers and lipoprotein metabolism, thus modulating the lipoprotein profile. Animal and human studies suggest that a high-cholesterol diet may raise the risk of pulmonary bacterial infections and aggravate viral infections.
The study also revealed that individuals consuming polyunsaturated fatty acids (PUFAs) above the established threshold were more susceptible to COVID-19. While omega-3 PUFAs are known for their role in resolving inflammatory responses and supporting the immune system, omega-6 PUFAs increase inflammatory responses. Excessive PUFA intake may be associated with dyslipidemia, disruptions in glucose homeostasis, and immunosuppression.
Limitations and Future Implications
As with any study, there are limitations to consider. The identification of COVID-19-positive patients relied on PCR testing, which may not capture all cases due to asymptomatic individuals or those who do not undergo testing. Additionally, the study did not account for frequent SARS-COV2 infections in individuals.

Furthermore, the reliance on 24-hour dietary recalls, while useful for assessing dietary intakes, may not be the ideal method to investigate the association of diet as an independent variable with health outcomes. Excluding subjects with missing dietary data may affect the generalizability of the results, and the study did not consider underlying medical conditions such as diabetes, which can influence COVID-19 risk and severity.
Despite these limitations, the study's findings open new avenues for research and potential interventions. They underscore the importance of dietary choices in shaping immune responses and the susceptibility to COVID-19. As the COVID-19 pandemic subsides in the study region, the results pave the way for policies and dietary guidelines aimed at preventing and managing future emerging infectious diseases.
In conclusion, this groundbreaking research from Mashhad University of Medical Sciences has illuminated the intricate relationship between dietary macronutrient intake and COVID-19. The study reveals that dietary fiber plays a protective role in reducing the odds of COVID-19 hospitalization, while the consumption of starch and total sugars is associated with an increased likelihood of COVID-19 infection.
Moreover, dynamical system models have identified specific thresholds for cholesterol, PUFAs, and total sugar intake, beyond which the risk of COVID-19 rises. These findings underscore the importance of a balanced diet in bolstering the immune system and mitigating the impact of viral infections, offering valuable insights for future disease prevention and management strategies.
The study findings were published in the peer reviewed Journal of Health, Population and Nutrition.
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