Özet:

Aim

In this study, we aimed to examine the frequency of food consumption and the supplement products taken for prevention purposes by those who have or have not had COVID-19 disease.

Methods

This study was a single-center, case-control research. Volunteers were questioned about whether they used complementary medicine methods through nutrition to protect themselves from COVID-19. In addition, the questionnaire evaluating the consumption frequency of 51 different nutrients in 6 different food groups was questioned by face to face interview.

Results

The rate of alcohol consumption was higher in the group that did not have COVID-19. Consumption of fish, hard margarine and lard was found to be higher in the group that did not have COVID-19 disease. Olive oil consumption was found to be higher in the group with COVID-19 disease. Consumption of red meat, nuts, peanuts, walnuts, almonds, dried fruits and vegetables, bagels, and chips was found to be higher in the non-hospitalized group among COVID-19 patients. It was observed that the tendency to assume protection from the disease through nutrition was higher in the group that did not have COVID-19.

Conclusions

Patients with high consumption of fish, hard margarine and lard had less covid-19 disease, and the group with high consumption of red meat, oil seeds, dried fruits and vegetables, and simit had less hospitalization. There are a limited number of studies in the literature examining the relationship between COVID-19 disease and consuming food types. Further studies are needed in this regard.

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