Total dietary antioxidant capacity and dietary diversity among COVID-19 patients

Purpose This study aims to investigate the overall dietary antioxidant capacity (TAC) and dietary variety among COVID-19 patients. Design/methodology/approach This is a cross-sectional study involving 150 COVID-19 patients. The total antioxidant capacity (TAC) was determined based on the ferric reducing antioxidant power (FRAP) values of 106 selected food items. The FRAP values were expressed as millimoles per 100 grams of food (mmol/100 g). The frequencies of consumption for each food item were then multiplied by their corresponding FRAP values and aggregated to obtain the dietary TAC for each participant. To evaluate dietary diversity, the methodology proposed by Kant et al. was used. Findings The patients with higher dietary TAC (9.3=) had a higher mean body mass index compared to other patients (tertile 1:52.9 ± 6.5, tertile 2:53.8 ± 7.9, tertile 3:53.1 ± 8.3 p = 0.09). The intake of vitamin E (T1: 2.9, T2: 4.7, T3: 6.58P = 0.02), zinc (T1: 4.9, T2: 6.9, T3: 11.5P = 0.03) and omega-3 fatty acids (T1: 0.12, T2: 0.14, T3: 0.16P = 0.04) was significantly higher in patients with higher dietary antioxidant index scores than in other patients. A significant proportion of COVID-19 patients did not meet the recommended nutrient intake levels for calcium (85%), vitamin A (62%), iron (56%) and vitamin C (52%). Originality/value Patients with high total dietary antioxidant capacity exhibited higher nutrient intake levels compared to their counterparts. It is suggested that future studies be conducted as an intervention with higher levels of antioxidants in patients with respiratory infections and COVID-19.