Mohajeri: The difference in the dietary inflammatory index, functional food, and antioxidants intake between COVID -19 patients and healthy persons

The difference in the dietary inflammatory index, functional food, and antioxidants intake between COVID -19 patients and healthy persons

Mohajeri et al., Mediterranean Journal of Nutrition and Metabolism, doi:10.3233/MNM-211521

29 Jan 2022 Source PDF Share Tweet

Retrospective dietary survey analysis of 500 COVID-19 patients and 500 healthy matched controls in Iran, showing that COVID-19 patients had lower daily consumption of vitamin C, vitamin D, vitamin E, zinc, and selenium. IR.ARUMS.REC.1400.008.

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Mohajeri et al., 29 Jan 2022, retrospective, Iran, peer-reviewed, 4 authors.

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