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10.1016/j.clnesp.2021.01.021 http://scihub22266oqcxt.onion/10.1016/j.clnesp.2021.01.021 33745593!7846218!33745593     free     free     free Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 231.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 265.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Clin+Nutr+ESPEN 2021 ; 42 (ä): 280-285 Nephropedia Template TP {{tp|p=33745593|t=2021. Are history of dietary intake and food habits of patients with clinical symptoms of COVID 19 different from healthy controls? A case-control study |pdf=|usr=}}{{33745593}} gab.com Text Are history of dietary intake and food habits of patients with clinical symptoms of COVID 19 different from healthy controls A case-control study JO: Clin Nutr ESPEN http://www.kidney.de/pget.php?&tw=1&pmid=33745593 #FOAvip BACKGROUND: Coronavirus disease 2019 (COVID-19) is an infectious disease that put unprecedented significant strain on clinical services and healthcare systems. The aim of the present research was to assess dietary food groups and also food habits of patients with clinical symptoms of COVID 19 and healthy controls. METHODS: This case-control research was carried out on 505 participants (279 subjects with clinical symptoms of COVID-19 and 226 controls), in age 18-65 years. Dietary food group's intake last year was investigated by a food frequency questionnaire. Food habits were asked by a general information questionnaire. The strength of the association between food group's intakes with the odds ratios (ORs) of COVID-19 was assessed using Logistic regression models. RESULTS: After adjusting for physical activity in the logistic regression models, intake of dough and yogurt had a significantly protective role on occurrence of COVID19 (OR = 0.62; 95% confidence interval (CI) = 0.44-0.87; P = 0.006) (OR = 0.74; 95% CI = 0.56-0.98; P = 0.044), respectively. No significant differences were seen in food habits between the two groups in the last year ago. CONCLUSIONS: High risk population for COVID19, advised to consume enough amount of yogurt and dough at the time of this pandemic. Twit Text FOAVip Are history of dietary intake and food habits of patients with clinical symptoms of COVID 19 different from healthy controls A case-control study ????Clin Nutr ESPEN http://www.kidney.de/pget.php?&tw=1&pmid=33745593 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=33745593 #FOAvip English Wikipedia <ref>{{Cite pmid|33745593}}</ref> Are history of dietary intake and food habits of patients with clinical symptoms of COVID 19 different from healthy controls? A case-control study #MMPMID33745593 Mohseni H; Amini S; Abiri B; Kalantar M; Kaydani M; Barati B; Pirabbasi E; Bahrami F Clin Nutr ESPEN 2021[Apr]; 42 (ä): 280-285 PMID33745593show ga BACKGROUND: Coronavirus disease 2019 (COVID-19) is an infectious disease that put unprecedented significant strain on clinical services and healthcare systems. The aim of the present research was to assess dietary food groups and also food habits of patients with clinical symptoms of COVID 19 and healthy controls. METHODS: This case-control research was carried out on 505 participants (279 subjects with clinical symptoms of COVID-19 and 226 controls), in age 18-65 years. Dietary food group's intake last year was investigated by a food frequency questionnaire. Food habits were asked by a general information questionnaire. The strength of the association between food group's intakes with the odds ratios (ORs) of COVID-19 was assessed using Logistic regression models. RESULTS: After adjusting for physical activity in the logistic regression models, intake of dough and yogurt had a significantly protective role on occurrence of COVID19 (OR = 0.62; 95% confidence interval (CI) = 0.44-0.87; P = 0.006) (OR = 0.74; 95% CI = 0.56-0.98; P = 0.044), respectively. No significant differences were seen in food habits between the two groups in the last year ago. CONCLUSIONS: High risk population for COVID19, advised to consume enough amount of yogurt and dough at the time of this pandemic. |*COVID-19[MESH] |*Eating[MESH] |*Feeding Behavior/psychology[MESH] |Adolescent[MESH] |Adult[MESH] |Aged[MESH] |Case-Control Studies[MESH] |Diet[MESH] |Exercise[MESH] |Food[MESH] |Humans[MESH] |Iran[MESH] |Middle Aged[MESH] |Odds Ratio[MESH] |Pandemics[MESH] |Risk Factors[MESH] |SARS-CoV-2[MESH] |Surveys and Questionnaires[MESH]Are history of dietary intake and food habits of patients with clinica(epmc).pdf DeepDyve Pubget Overpricing