The effects of functional foods mixture on inflammatory cytokines and biochemical findings in hospitalized patients with COVID-19: a randomized double-blind controlled trial
Hadi Esmaeili Gouvarchinghaleh,
Fateme Kiany,
Karim Parastouei,
Gholamhosein Alishiri,
Nematollah Jonaidi Jafari,
Abbas Ali Imani Fooladi,
Afsaneh Pargar,
Ali Ghazvini,
Reza Mirnejad,
Mehdi Raei,
Ahmadreza Sharifi Olounabadi,
Mansour Babaei,
Soleyman Heydari,
Hosein Rostami,
Alireza Shahriary,
Gholamreza Farnoosh,
Vahid Sobhani,
Mohammad Mahdi Mazhari,
Farshad NajjarAsiabani
Affiliations
Hadi Esmaeili Gouvarchinghaleh
Applied Virology Research Center, Baqiyatallah University of Medical Sciences
Fateme Kiany
Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Science
Karim Parastouei
Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences
Gholamhosein Alishiri
Chemical Injuries Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences
Nematollah Jonaidi Jafari
Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences
Abbas Ali Imani Fooladi
Applied Microbiology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences
Afsaneh Pargar
Trauma Research Center, Baqiyatallah University of Medical Sciences
Ali Ghazvini
Trauma Research Center, Baqiyatallah University of Medical Sciences
Reza Mirnejad
Molecular Biology Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences
Mehdi Raei
Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences
Ahmadreza Sharifi Olounabadi
Medicine, Quran and Hadith Research Center, Baqiyatallah University of Medical Sciences
Mansour Babaei
Health Management Research Center, Baqiyatallah University of Medical Sciences
Soleyman Heydari
Trauma Research Center, Baqiyatallah University of Medical Sciences
Hosein Rostami
Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences
Alireza Shahriary
Chemical Injuries Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences
Gholamreza Farnoosh
Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences
Vahid Sobhani
Exercise Physiology Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences
Mohammad Mahdi Mazhari
Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences
Farshad NajjarAsiabani
Applied Virology Research Center, Baqiyatallah University of Medical Sciences
Abstract 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)-1β, IL-6, IL-17, IL-10, and tumor necrose factor-α (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
