The association between dietary fat quality and quantity and hospitalization duration in COVID-19 in Iranian patients: a cross-sectional study
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.
Authors
- Farideh Shiraseb (ORCID: https://orcid.org/0000-0001-9279-5063)
- Mahya Mehri Hajmir
- Sara Ebrahimi (ORCID: https://orcid.org/0000-0003-1134-7344)
- Yasaman Aali
- Atieh Mirzababaei (ORCID: https://orcid.org/0000-0003-3631-7723)
- Khadijeh Mirzaei (ORCID: https://orcid.org/0000-0003-0231-0478)
- Shabnam Hosseini (ORCID: https://orcid.org/0000-0002-6683-7407)
- Azam Mohamadi (ORCID: https://orcid.org/0000-0001-7442-6280)
- Zeinab Zarrinvafa
- Mahnaz Sadid
Institutions
- Milken Institute (US)
- Deakin University (AU)
- Islamic Azad University, Science and Research Branch (IR)
- Mashhad University of Medical Sciences (IR)
- George Washington University (US)
- Imam Khomeini Hospital (IR)
- McGill University (CA)
- Tehran University of Medical Sciences (IR)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-04-22
- DOI
- https://doi.org/10.3389/fnut.2025.1551760
- Primary Topic
- Liver Disease Diagnosis and Treatment
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Tehran University of Medical Sciences and Health Services