학술논문
The effects of functional foods mixture on inflammatory cytokines and biochemical findings in hospitalized patients with COVID-19: a randomized double-blind controlled trial
Document Type
Report
Author
Gouvarchinghaleh, Hadi Esmaeili; Kiany, Fateme; Parastouei, Karim; Alishiri, Gholamhosein; Jafari, Nematollah Jonaidi; Fooladi, Abbas Ali Imani; Pargar, Afsaneh; Ghazvini, Ali; Mirnejad, Reza; Raei, Mehdi; Olounabadi, Ahmadreza Sharifi; Babaei, Mansour; Heydari, Soleyman; Rostami, Hosein; Shahriary, Alireza; Farnoosh, Gholamreza; Sobhani, Vahid; Mazhari, Mohammad Mahdi; NajjarAsiabani, Farshad
Source
Trials. July 5, 2023, Vol. 24 Issue 1
Subject
Language
English
ISSN
1745-6215
Abstract
Author(s): Hadi Esmaeili Gouvarchinghaleh[sup.1] , Fateme Kiany[sup.2] , Karim Parastouei[sup.3] , Gholamhosein Alishiri[sup.4] , Nematollah Jonaidi Jafari[sup.3] , Abbas Ali Imani Fooladi[sup.5] , Afsaneh Pargar[sup.6] , Ali Ghazvini[sup.6] , Reza [...]
Background The coronavirus disease 2019 (COVID-19) pandemic has been shown to affect nutritional recommendations. Some functional foods have been demonstrated to be useful in the treatment of people with COVID-19. However, little is known about the impact of combining functional foods on disease control. This study aimed to investigate the effects of functional foods mixture on serum levels of inflammatory cytokines and biochemical findings in patients with COVID-19. Methods A randomized double-blind controlled trial was conducted in Baqiyatallah Al-Azam hospital in Tehran, Iran. Sixty patients were randomly assigned to receive either a soup containing functional foods (n = 30) or a usual soup (control group) (n = 30). Participants' sociodemographic information was gathered using a general questionnaire. Blood levels of inflammatory markers and biochemical findings were assessed using standard protocols. Results The results showed that soup containing functional foods was more effective in controlling serum levels of D-dimer, blood urea nitrogen, and creatinine than the control group (P < 0.05). Also, more significant improvement was found in the intervention group vs control group in terms of interleukin (IL)-1[beta], IL-6, IL-17, IL-10, and tumor necrose factor-[alpha] (P < 0.05). In contrast, the control intervention more efficiently controlled potassium levels and reduced quantitative C-reactive protein than the intervention group (P < 0.05). Conclusions This study indicates a soup containing functional foods could alleviate biomarkers of inflammation in patients with COVID-19. However, its effectiveness on biochemical findings remained inconclusive which warranted further research. Trial registration IRCT, IRCT20180201038585N11. Registered 23 August 2021, https://www.irct.ir/trial/57338 Keywords: COVID-19, Functional food, Randomized controlled trial, Inflammation
Background The coronavirus disease 2019 (COVID-19) pandemic has been shown to affect nutritional recommendations. Some functional foods have been demonstrated to be useful in the treatment of people with COVID-19. However, little is known about the impact of combining functional foods on disease control. This study aimed to investigate the effects of functional foods mixture on serum levels of inflammatory cytokines and biochemical findings in patients with COVID-19. Methods A randomized double-blind controlled trial was conducted in Baqiyatallah Al-Azam hospital in Tehran, Iran. Sixty patients were randomly assigned to receive either a soup containing functional foods (n = 30) or a usual soup (control group) (n = 30). Participants' sociodemographic information was gathered using a general questionnaire. Blood levels of inflammatory markers and biochemical findings were assessed using standard protocols. Results The results showed that soup containing functional foods was more effective in controlling serum levels of D-dimer, blood urea nitrogen, and creatinine than the control group (P < 0.05). Also, more significant improvement was found in the intervention group vs control group in terms of interleukin (IL)-1[beta], IL-6, IL-17, IL-10, and tumor necrose factor-[alpha] (P < 0.05). In contrast, the control intervention more efficiently controlled potassium levels and reduced quantitative C-reactive protein than the intervention group (P < 0.05). Conclusions This study indicates a soup containing functional foods could alleviate biomarkers of inflammation in patients with COVID-19. However, its effectiveness on biochemical findings remained inconclusive which warranted further research. Trial registration IRCT, IRCT20180201038585N11. Registered 23 August 2021, https://www.irct.ir/trial/57338 Keywords: COVID-19, Functional food, Randomized controlled trial, Inflammation