Components of the mediterranean dietary pattern and COVID-19 symptoms

INTRODUCTION: Coronavirus disease (COVID-19) has affected millions of lives globally. Despite the favourable impact Mediterranean Dietary Pattern on cardiometabolic disorders that predispose themselves to COVID-19 infection, it is important know dietary components with potential improve disease-related outcomes. OBJECTIVES: To investigate association and its severity symptoms. METHODOLOGY: Cross-sectional study a sample adults recovered from residents Funchal unvaccinated. Data sociodemographic variables, lifestyle, presence chronic diseases, intake supplements food, self-perceived health status, symptoms consumption was collected using Computer Assisted Telephone Interview method. adherence obtained MEDAS (Mediterranean Diet Adherence Score) questionnaire. Simple multiple logistic regression models were used analyse different metrics. RESULTS: A total 541 included in study, 60.0% female 53.9% 40-59 years old. show 15.7% participants asymptomatic for infection 26.9% had severe strong found 14.8% participants, significantly higher among than those who reported mild or low ingestion red/ processed meats, fats (butter/cream/margarine), commercial pastry carbonated/ sugar-sweetened drinks, as well poultry more red meat, associated less symptoms, after adjustment sex, age education level. Participants an adequate olive oil (OR=0.47; 95% CI: 0.25-0.88) vegetables (OR=0.57; 0.35-0.94) likely experience any disease. Nevertheless, results not consistent when several items, bivariate analysis unadjusted models, taken into consideration. CONCLUSIONS: Pattern, particular vegetables, limited pastry, infection.