The aim of this study was to investigate whether dairy intake was associated with the severity of coronavirus disease 2019 (COVID-19) disease and the probability of hospitalization of patients. This cross-sectional study was conducted on 141 patients with COVID-19 with an average age of 46.23 ± 15.88 years. The number of men (52.5%) participating in this study was higher than that of women. The association between dairy intake and COVID-19 was evaluated by multivariable logistic regression analysis. The risk of hospitalization in the highest tertile of dairy intake was 31% lower than in the lowest tertile (odds ratio [OR], 0.69; 95% confidence interval [CI], 0.37–1.25, p trend = 0.023). Higher milk and yogurt intake was associated with a reduced risk of hospitalization due to COVID-19. Patients in the third tertiles were about 65% (p for trend = 0.014) and 12% (p for trend = 0.050) less likely to be hospitalized than those in the first tertile, respectively. Dairy consumption, especially low-fat ones, was associated with a lower risk of hospitalization due to COVID-19 and lower severity of COVID-19.

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• Association of dietary insulinemic potential with disease severity and symptoms in patients with COVID-19
  Fatemeh Almasi, Mohammad Nemati, Minoo Akbarzadeh Morshedi, Zahra Karimzade, Armin Ebrahimzadeh, Seyed Gholam Abbas Mousavi, Azadeh Aminianfar, Alireza Milajerdi
  Nutrition Clinique et Métabolisme.2024; 38(4): 259.     CrossRef