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The supplemental nutrition intakes to prevent COVID-: a case study in Kurdistan province
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Shahram Sadeghi    , Amjad Mohammadi Bolbanabad , Bakhtiar Piroozi , Azad Shokri1 , Karim Ebrahimi , Hassan Mahmoodi , Heshmatullah Asadi , Hamed Fattahi , Shnia Amirihosseini , Roya Ahmadi , Roya Zarei , Chonor Saedi |
| 1- , azad_shokri@yahoo.com |
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Abstract: (24 Views) |
Background and Aim: Investigate the use of nutritional supplements to strengthen the immune system with the aim of preventing Covid-19 in Kurdistan province, west of Iran.
Materials and Methods: To determine the prevalence of consuming the nutritional supplements, a researcher-made questionnaire including demographic questions and questions related to use of the supplements in the last month was used online. Multiple logistic regression was used at a significance level of P<0.05 in order to determine the relationship of independent variables with the outcome variable
Results: 2974 individuals participated in the study. The prevalence of taking nutritional supplements was 68.5%, with the highest frequency related to vitamin D(57%), cinnamon(52%), garlic(40%), vitamin C(40%), ginger(36%), and honey lemon juice(37%). Variables of being a female (OR=1.34), people with university education(OR=1.39), high-income families(OR=2.04), people with Covid-19 symptoms(OR=1.56), those tested for Covid-19 in the last month(OR=1.34) and the presence of an elderly member in the family(OR=1.29) increased the odds of taking nutritional supplements(P<0.05).
Conclusion: Due to the high tendency of society to take a wide variety of nutritional supplements, it seems that one of the practical approaches for dealing with the pandemic is to inform people about the list of approved nutrients, advantages, and disadvantages of using them, especially about the items identified in the present study. This can be done through directing studies and clarifying the effect of nutritional supplements on the immune system.
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| Keywords: Covid-19, Nutritional supplements, Prevention, Kurdistan |
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Type of Study: Original Research |
Subject:
Nutrition Sciences and Diet Therapy
Received: 2023/07/8 | Accepted: 2025/02/1
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