Morbidity of medical staff depending on nutritional characteristics and use of vitamins DOI Creative Commons
E. A. Medvedeva,

G. G. Maryin,

О. А. Свитич

и другие.

Journal Infectology, Год журнала: 2024, Номер 16(2), С. 52 - 62

Опубликована: Июль 10, 2024

Purpose of the study: to analyze influence dietary habits and use biologically active additives (BAAs) as a factor influencing risk COVID-19 in medical workers. Materials methods : A longitudinal online study was conducted from March April 2022. Incidence assessed percentage cases among total number respondents. Characteristics for studying actual nutrition were carried out using method retrospective recording (method analysis frequency consumption). Results respondents who took vitamin D prophylactic dosage less likely get sick with (confirmed SARS-CoV-2) – 35.9% did not SARSCoV-2; those didn’t take it only 5.85%; p <0. 0001. Taking reduced odds (OR) developing by 9.011 times (95% CI 4.581–17.710); relative disease 46.5%. Prophylactic multivitamin complexes affect (p=0.14). It found that vegetables daily diet reduces chance occurrence clinical manifestations new coronavirus infection 1.948 0.845–4.492); when consuming more than 400 grams per day 2.530 1.015– 6.306). Daily consumption green salads 29.5%. Conclusion impaired nutritional status leads dysregulation inflammation oxidative stress; increasing susceptibility worsening disease. The role proper should be overlooked non–specific prophylaxis supports immune system.

Язык: Английский

Impact of COVID-19 vaccination on clinical outcomes in kidney transplant patients DOI

Ana Flávia Vieira Ferreira de Assis,

Letícia de Oliveira Santos,

Mariana Almeida Botelho

и другие.

Transplant Immunology, Год журнала: 2024, Номер 84, С. 102019 - 102019

Опубликована: Март 5, 2024

Язык: Английский

Процитировано

1
Morbidity of medical staff depending on nutritional characteristics and use of vitamins DOI Creative Commons
E. A. Medvedeva,

G. G. Maryin,

О. А. Свитич

и другие.

Journal Infectology, Год журнала: 2024, Номер 16(2), С. 52 - 62

Опубликована: Июль 10, 2024

Purpose of the study: to analyze influence dietary habits and use biologically active additives (BAAs) as a factor influencing risk COVID-19 in medical workers. Materials methods : A longitudinal online study was conducted from March April 2022. Incidence assessed percentage cases among total number respondents. Characteristics for studying actual nutrition were carried out using method retrospective recording (method analysis frequency consumption). Results respondents who took vitamin D prophylactic dosage less likely get sick with (confirmed SARS-CoV-2) – 35.9% did not SARSCoV-2; those didn’t take it only 5.85%; p <0. 0001. Taking reduced odds (OR) developing by 9.011 times (95% CI 4.581–17.710); relative disease 46.5%. Prophylactic multivitamin complexes affect (p=0.14). It found that vegetables daily diet reduces chance occurrence clinical manifestations new coronavirus infection 1.948 0.845–4.492); when consuming more than 400 grams per day 2.530 1.015– 6.306). Daily consumption green salads 29.5%. Conclusion impaired nutritional status leads dysregulation inflammation oxidative stress; increasing susceptibility worsening disease. The role proper should be overlooked non–specific prophylaxis supports immune system.

Язык: Английский

Процитировано

0