Introduction: The Coronavirus Disease 2019 (COVID-19) outbreak is still an ongoing problem affecting people’, s well-being globally. It is known that malnutrition is an important determinant of immune function, leading to an increased risk of infection and severity of diseases. The aim of this study was to characterize the relationship between macronutrients and micronutrients and this viral infection. Methods: This study was a historical cohort including 6539 subjects (57. 2% females, 42. 8% males) from the Mashhad stroke and heart atherosclerotic disorder (MASHAD) cohort study. Dietary intakes were assessed using a 65-item validated food frequency questionnaire (FFQ). Data on COVID-19 diagnosis was collected from online health records of patients available in the Sina health information system from the onset of the disease to the end of July 2020. COVID-19 diagnosis has been confirmed using a lung spiral CT scan or PCR laboratory test. SPSS software (Version 20) was used for the analysis of data. . Results: A total of 154 subjects including 85 men (55. 2%) and women (44. 8%) were infected with COVID-19. Body mass index (p=0. 03) and waist circumference (p=0. 01) of the patients along with the protein (p=0. 02), total N2 (p=0. 02), calcium (p=0. 02) and thiamin (p=0. 04) content of their diet was significantly associated with COVID-19. After multivariate analysis, dietary calcium remained the only dietary factor that predicted COVID-19 infection (OR=0. 94, 95%CI [0. 87-0. 99], p value=0. 04). Conclusion: Our findings indicated that prevalence of COVID-19 may be affected by dietary macronutrients and micronutrients. According to our data, increased calcium intake can reduce the prevalence of COVID-19.

Background: Data regarding the effect of macronutrients on metabolic responses such as insulin, norepinephrine and blood sugar is not informative. This study was designed, therefore, to explore these effects.Materials and methods: This clinical trial was carried out on 10 healthy subjects and 15 NIDDM (non-insulin-dependent diabetes mellitus) patients. Metabolic responses such as insulin, norepinephrine and blood sugar were determined before and 15, 30, 60, 90, 120 and 180 minutes after the intake of wheat starch, Na caseinat and olive oil. Statistical analyses were performed by analysis of variance with repeated measures, independent-t-test and dependent-t test.Results: The study population included 10 healthy subjects (4 females and 6 males) with the mean age of 36.6±5.8 years, and mean BMI 24±1.2 Kg/m2; and 15 NIDDM subjects (4 females and 11 males) with the mean age of 38.9±5.2 years and mean BMI 24±1.6 Kg/m2. Metabolic responses in each group showed significant difference following the intake of macronutrients (p<0.05). Baseline insulin was higher in NIDDM patients (NS). Baseline norepinephrine was higher in healthy subjects (p<0.05). Insulin increased significantly following the intake of macronutrients in healthy subjects (p<0.05). The latter increased significantly following intake of carbohydrate and protein (p<0.05) however did not differ significantly following the fat intake. Norepinephrine increased significantly following the intake of carbohydrate, protein and fat in both groups (p<0.05). Postprandial blood sugar significantly increased in healthy subjects (p<0.05). However, in NIDDM subjects it increased significantly following the intake of carbohydrate and protein and diminished following the intake of fat (p<0.05). Postprandial systolic blood pressure increased in healthy subjects (p<0.05), while systolic blood pressure did not change significantly following intake of carbohydrate and protein. It was diminished after the intake of fat in NIDDM patients (p<0.05). Conclusion: The effects of macro nutrients on metabolic responses were different in healthy and NIDDM subjects. Further studies are highly recommended.

Background: It has been postulated that there is some correlation between dietary factors and serum creatinine. Objective: To determine the correlation between the consumption of macronutrients and antioxidants intake with serum creatinine level and GFR . Methods: Out of the 15005 subjects who participated in the Tehran Lipid and Glucose Study (TLGS), 743 ones older than 20 years were randomly selected for nutritional assessment. Excluding under and over reporters, 486 subjects remained in the study whose dietary data was detected by two 24-hour dietary recalls Serum creatinine was measured by ,selectra 2 outo analyzer and GFR was detected. Adjusting for the effect of age, sex, weight, height, WHR and serum TG, LDL HDL and cholesterol ANCOVA was used for statistical analysis. Subjects were categorized into 3 groups: equivalent to and less or more than recommended dietary allowances (RDA). Findings: Mean (±SD) of serum creatinine was 1.04+0.16 mg/dl. In persons who consumed more than 45-56 gr protein per day, serum creatinine level was significantly higher than in sub1jects whose intake was equivalent to or less than RDA (1.07±0.1 vs 0,90±0.1 and 0.01±0.1 mg/dl respectively, p<0.001). And also in persons with more than 65 protein intake per day, O R was more than two other groups (114 ± 18 vs 99 ± 19 and 91± 31 mg/m. P < 0.01). Subjects with 0.02-0.1 mg, selenium intake per day had the highest level of creatinine (1.07±0.1 mg/dl) in comparison to consumption of more than 0.1or less than 0.02(p<.001). There was no correlation between vitamin A and C intake and the percentage of carbohydrate and fat consumption, and serum creatinine level whether equivalent to, or more and less than RDA. Conclusion: This study showed a correlation between different amounts of protein and selenium intakes and serum creatinine concentration. These correlations need to be taken into account in the future related studies.

Background: Elevated postprandial inflammation accelerates the process of systemic inflammation involved in chronic diseases. It seems that inflammation promotes the risk of cardiovascular disease and metabolic syndrome (MetS) independent from the effect of blood lipids. Dietary macronutrient composition has been suggested as one of the most important determinants of inflammation in the MetS. This study aimed to review the current evidence on the effect of dietary macronutrients on postprandial inflammation in the MetS.Methods: We searched PubMed/Medline from 1970 until 2011 with macronutrient, high/lowcarbohydrate, -fat, -protein meal, postprandial/acute inflammation, endothelial function, metabolic syndrome and individual inflammatory biomarkers as keywords. The cross-sectional and prospective studies as well as clinical trials were included in this investigation.Findings: Consumption of all dietary macronutrients, particularly dietary carbohydrates, was associated with elevated levels of postprandial inflammation in both healthy and unhealthy subjects. Carbohydrates have been consistently shown to induce postprandial inflammatory response as well as oxidative stress. Consumption of dietary fats has also been reported to result in increased levels of postprandial inflammation. However, the effects of dietary fats have been less than carbohydrates and more than dietary proteins. Of individual fatty acids, dietary intakes of MUFA (monounsaturated fatty acid) and high doses of ω3 fatty acids have been associated with reduced postprandial inflammation.Conclusion: Dietary intakes of carbohydrates, followed by dietary fats, are associated with elevated levels of postprandial inflammation. Further investigations are needed to confirm these conclusions.