The Assiciation Between Food Security Status and Dietary Patterns with COVID-19 in Iranian Population: a Case-Control Study

Abstract

than food secure people and people with mild and wealthy economic status, respectively. Additionally, in the studied population two main dietay patterns were identidied and no significant association was observed between dietary patterns and contracting COVID-19. Patients with COVID-19 before contracting the disease had a greater intake of fat and lower protein, vitamins D, K, B2, B3, and B5, zinc, iron, magnesium, copper, selenium, phosphorus, manganese, and calcium (P<0.05). Conclusion: It seems that food insecurity and poor economic status increase the odds of contracting COVID-19. While it does not show an association between food patterns and the infection of COVID-19. Future prospective research will be required to confirm this outcome and identify the underlying mechanisms. Key words: