About: Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe Goto Sponge NotDistinct Permalink

An Entity of Type : schema:ScholarlyArticle, within Data Space : covidontheweb.inria.fr associated with source document(s)

Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
title	Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe
source	MedRxiv
abstract	Background Many foods have an antioxidant activity and nutrition may mitigate COVID-19. Some of the countries with a low COVID-19 mortality are those with a relatively high consumption of traditional fermented foods. To test the potential role of fermented foods in COVID-19 mortality in Europe, we performed an ecological study. Methods The European Food Safety Authority (EFSA) Comprehensive European Food Consumption Database was used to study the country consumption of fermented vegetables, pickled/marinated vegetables, fermented milk, yoghurt and fermented sour milk. We obtained the COVID-19 mortality per number of inhabitants from the Johns Hopkins Coronavirus Resource Center. EuroStat data were used for data on potential confounders at the country level including Gross Domestic Product (GDP) (2019), population density (2018), percentage of people older than 64 years (2019), unemployment rate (2019) and percentage obesity (2014, to avoid missing values). Mortality counts were analyzed with quasi-Poisson regression models - with log of population as an offset - to model the death rate while accounting for over-dispersion. Results Of all the variables considered, including confounders, only fermented vegetables reached statistical significance with the COVID-19 death rate per country. For each g/day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4% (95% CI: 11.4%, 35.5%). Adjustment did not change the point estimate and results were still significant. Discussion The negative ecological association between COVID-19 mortality and consumption of fermented vegetables supports the a priory hypothesis previously reported. The hypothesis needs to be tested in individual studies performed in countries where the consumption of fermented vegetables is common.
has issue date	2020-07-07(xsd:dateTime)
bibo:doi	10.1101/2020.07.06.20147025
has license	medrxiv
sha1sum (hex)	5f93a291396993a705fd6eacdeb9e787b26de030
schema:url	https://doi.org/10.1101/2020.07.06.20147025
resource representing a document's title	Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe
resource representing a document's body	covid:5f93a291396993a705fd6eacdeb9e787b26de030#body_text
is schema:about of	named entity 'ACE-2' named entity 'France' named entity 'fermented food' named entity 'EFSA' named entity 'peer review' »more»

Faceted Search & Find service v1.13.91 as of Mar 24 2020

Alternative Linked Data Documents: Sponger | ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3229 as of Jul 10 2020, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (94 GB total memory)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software