The Effect of Dietary Factors on the Prevalence of Multimorbidity that Increase the Risk of COVID-19 Severity in U.S. Adults
Document Type
Oral Presentation
Event Website
https://source2022.sched.com/
Start Date
18-5-2022
End Date
18-5-2022
Keywords
Dietary Factors, Multimorbidity, COVID-19
Abstract
Most of the U.S. population is not meeting the Dietary Guidelines for Americans (DGA) which puts them at risk for multimorbidity (≥ two risk factors) that increases the risk of severe COVID-19 outcomes. The aim of this project was to investigate how dietary factors affect the risk for multimorbidity. This project was an observational cross-sectional study, using the National Health and Nutrition Examination Survey’s (NHANES) questionnaire, laboratory, examination, and dietary data from the years 2015-2018. Data from 10,530 subjects, ≥ 20 years of age, non-pregnant and/or lactating were analyzed. Underlying medical conditions identified by the Centers for Disease Control and Prevention were quantified and assessed for prevalence of multimorbidity. Rao-Scott chi-squared analysis was used to determine significant differences in the prevalence of multimorbidity. Forty-five percent of the population had multimorbidity. Those who did not meet recommendations for saturated fat and fiber intake had a higher prevalence of multimorbidity (46.3% and 45.8%, respectively). Those who did not meet recommendations for alcohol intake had a lower prevalence of multimorbidity (42.8%). Odds ratios for multimorbidity was established for those who did not meet the DGA compared to those who did. Fiber: (OR 1.4, p ≤ 0.0001); Saturated Fat: (OR 1.13, p = 0.016); Alcohol: (OR 0.85, p = 0.042). Sodium and total sugar intake had no significant effect on multimorbidity. The results of this study indicate that those who did not meet the fiber and saturated fat DGA recommendations may be at an increased risk for multimorbidity that increases the risk of COVID-19.
Recommended Citation
Carroll, Ella, "The Effect of Dietary Factors on the Prevalence of Multimorbidity that Increase the Risk of COVID-19 Severity in U.S. Adults" (2022). Symposium Of University Research and Creative Expression (SOURCE). 10.
https://digitalcommons.cwu.edu/source/2022/CEPS/10
Department/Program
Food Science and Nutrition
Additional Mentoring Department
Food Science and Nutrition
The Effect of Dietary Factors on the Prevalence of Multimorbidity that Increase the Risk of COVID-19 Severity in U.S. Adults
Most of the U.S. population is not meeting the Dietary Guidelines for Americans (DGA) which puts them at risk for multimorbidity (≥ two risk factors) that increases the risk of severe COVID-19 outcomes. The aim of this project was to investigate how dietary factors affect the risk for multimorbidity. This project was an observational cross-sectional study, using the National Health and Nutrition Examination Survey’s (NHANES) questionnaire, laboratory, examination, and dietary data from the years 2015-2018. Data from 10,530 subjects, ≥ 20 years of age, non-pregnant and/or lactating were analyzed. Underlying medical conditions identified by the Centers for Disease Control and Prevention were quantified and assessed for prevalence of multimorbidity. Rao-Scott chi-squared analysis was used to determine significant differences in the prevalence of multimorbidity. Forty-five percent of the population had multimorbidity. Those who did not meet recommendations for saturated fat and fiber intake had a higher prevalence of multimorbidity (46.3% and 45.8%, respectively). Those who did not meet recommendations for alcohol intake had a lower prevalence of multimorbidity (42.8%). Odds ratios for multimorbidity was established for those who did not meet the DGA compared to those who did. Fiber: (OR 1.4, p ≤ 0.0001); Saturated Fat: (OR 1.13, p = 0.016); Alcohol: (OR 0.85, p = 0.042). Sodium and total sugar intake had no significant effect on multimorbidity. The results of this study indicate that those who did not meet the fiber and saturated fat DGA recommendations may be at an increased risk for multimorbidity that increases the risk of COVID-19.
https://digitalcommons.cwu.edu/source/2022/CEPS/10
Faculty Mentor(s)
Dana Ogan, David Gee, Susan Hawk