Relationship between Nutrients and Variants of COVID-19 in Japan by Ecological Research Method

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  • Takahashi Shusuke
    Department of Food and Nutrition, Gifu City Women’s College
  • Ono Kouki
    Department of Food and Nutrition, Gifu City Women’s College

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Other Title
  • 国内の主な新型コロナウイルス変異株の感染状況と栄養素摂取量の関連性
  • ─生態学的研究─

Abstract

<p>Objective: This study investigated the relationship between nutrients and variants of COVID-19 for each area in Japan.</p><p>Method: We used data obtained from the national health and nutrition examination survey; Ministry of Health, Labour and Welfare; Statistics Bureau; and National Insutitute of Population and Social Security Research. The present study examined the correlation coefficients between each intake of 40 kinds of nutrients and the cumulative numbers of the fourth, fifth, and sixth waves of COVID-19 cases in 12 areas in Japan via the ecological research method, adjusting population density and average age using rank correlation and regression analysis.</p><p>Results: Intakes of total protein (ρ = 0.639), animal protein (ρ = 0.784), cholesterol (ρ = 0.622), total dietary fiber (ρ = -0.725), and insoluble dietary fiber (ρ = -0.677); and energy rations of carbohydrates (ρ = -0.846) and animal protein (ρ = 0.661) had significant correlations with the number of COVID-19-positive cases in the fourth wave; carbohydrate energy ratio (ρ = -0.720) in the fifth wave; and vitamin K intakes (ρ = -0.729) and animal protein energy ratio (ρ = 0.601) in the sixth wave. In addition to dietary fiber intake, vegetables were associated with the number of COVID-19-positive cases in the sixth wave, and the omicron variant was mainly detected.</p><p>Conclusion: These findings suggest a relationship between some nutrients and the recent variants of COVID-19 in Japan. A multifaceted analysis should be further conducted.</p>

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