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Following up with recovered coronavirus disease 2019 (COVID-19) patients is necessary. Given the importance of psychological function accompanied by significant effects of food quality, we want to examine the association between food quality score (FQS) and mental disorders among recovered COVID-19 patients. This case-control study was performed on 246 eligible adults. A validated food frequency questionnaire (FFQ) was used to evaluate dietary intake. We using Depression Anxiety Stress Scales, Insomnia Severity Index, Pittsburgh Sleep Quality Index, and 36-Item Short Form Health Survey questionnaires to evaluate the psychological function. Logistic regression analysis was conducted to estimate the odds ratio (OR) and 95% confidence intervals (CIs) for score categories of the FQS index and psychological function in multivariate-adjusted models. Only in case subjects, we found significant associations between adherence to the FQS diet and depression, anxiety, and stress in the crude model (OR, 0.796, 95% CI, 0.661–0.958, p = 0.016; OR, 0.824, 95% CI, 0.707–0.960, p = 0.013; OR, 0.824, 95% CI, 0.709–0.956, p = 0.011, respectively). These associations remained significant in all two adjusted models. However, no significant associations were found between FQS and psychological functions in the control group. Our data suggests that overall food quality intake is associated with depression, anxiety, and stress symptoms during the post-infection period. Also, adequate daily intakes of fruits, legumes, nuts, and whole grains are associated with reduced risks of psychological impairment and sleep disorders which are common among recovered patients.
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Migraine is a common neurological disease correlated with oxidative stress and lipid profile disorders. The present study was designed to determine the effects of Coenzyme Q10 (Co-Q10) supplementation on oxidative status and lipid profile in migraine individuals. This clinical trial was conducted on 84 females aged 18–50 years, diagnosed for episodic migraine according to the International Headache Society. Subjects were randomized to receive either Co-Q10 supplement (400 mg/day) or placebo for 12 weeks. Lipid profile and oxidative stress indices including malondialdehyde (MDA) and total antioxidant capacity (TAC) were measured before and after intervention in both groups. Also, anthropometric indices, dietary intakes, and clinical features were collected. Data analysis was conducted using SPSS version 16. Seventy-seven of the participants, with mean age of 33.70 ± 7.75 years, completed the study. After 12-week intervention, Co-Q10 led to a significant decrease in MDA levels compared to placebo (p = 0.009), with no effect on TAC levels (p = 0.106). A significant increase in serum Co-Q10 concentration and high-density lipoprotein cholesterol (HDL-C) level in Co-Q10 group was observed, but no significant differences were found in other lipid profile variables (low-density lipoprotein cholesterol, triglycerides and total cholesterol). Among anthropometric variables, Co-Q10 only caused a significant reduction in body fat percentage (BFP), but we did not find any significant changes in others. A 12-week Co-Q10 supplementation led to significant improvement in clinical features, BFP, and HDL-C level among migraine individuals.
Iranian Registry of Clinical Trials Identifier:
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Decreased food intake is an effective mechanism for gastric bypass surgery (GBS) for successful weight loss. This cross-sectional study aimed to assess dietary intake, micro-and macro-nutrients in the patients undergoing GBS and determine the possible associations with weight changes. We assessed anthropometric indices and food intake at 24 month-post gastric bypass surgery. Dietary data was evaluated using three-day food records. After the 24 months of surgery, among 35 patients (mean age: 43.5 ± 11.2 years; 82.85% females), with the mean body mass index (BMI) of 30.5 ± 4.5 kg/m2, 17 cases were < 50% of their excess weight. The average daily calorie intake was 1,733 ± 630 kcal, with 14.88% of calories from protein. Consumption amounts of protein (0.82 ± 0.27 g/kg of the current weight), as well as fiber, and some micro-nutrients (vitamin B9, E, K, B5, and D3) were lower than recommended amounts. Patients were classified into three groups based on their success in weight loss after surgery. Calorie intake was not significantly different between groups, but successful groups consumed considerably more protein and less carbohydrate than the unsuccessful group (p < 0.05). Based on our findings, the patients undergoing GBS had inadequate macro- and micro-nutrient intake after 24 months. However, protein intake can affect patients' success in achieving better weight loss. Long-term cohort and clinical studies need to be conducted to comprehend this process further.
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