Table 1 Relationship between the consumption of specific foods and the occurrence of fever
From: Association between diet history and symptoms of individuals having recovered from COVID-19
Level of intake | Foods | Fruits or vegetables | Yogurt | Onions | Garlic | Total symptoms | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Symptom rate | N | % | N | % | N | % | N | % | N | % | ||
No intake | Asymptomatic | 4 | 20 | 2 | 7.1 | 6 | 10.7 | 8 | 12.9 | 20 | 12 | |
Symptoms | Moderate | 8 | 40 | 14 | 50 | 26 | 46.4 | 32 | 51.6 | 80 | 48.2 | |
Severe | 8 | 40 | 12 | 42.9 | 24 | 42.9 | 22 | 35.5 | 66 | 39.8 | ||
Total | 16 | 80 | 26 | 92.9 | 50 | 89.3 | 54 | 87.1 | 146 | 88 | ||
Total | 20 | 100 | 28 | 100 | 56 | 100 | 62 | 100 | 166 | 100 | ||
Little intake (monthly or weekly) | Asymptomatic | 8 | 12.5 | 14 | 13 | 6 | 8.1 | 10 | 10.6 | 38 | 11.2 | |
Symptoms | Moderate | 34 | 53.1 | 58 | 53.7 | 38 | 51.4 | 48 | 51.1 | 178 | 52.3 | |
Severe | 22 | 34.4 | 36 | 33.3 | 30 | 40.5 | 36 | 38.3 | 124 | 36.5 | ||
Total | 56 | 87.5 | 94 | 87 | 68 | 91.9 | 84 | 89.4 | 302 | 88.8 | ||
Total | 64 | 100 | 108 | 100 | 74 | 100 | 94 | 100 | 340 | 100 | ||
Intensive intake (daily or more than once a week) | Asymptomatic | 36 | 13.7 | 32 | 15.3 | 36 | 16.7 | 30 | 15.8 | 134 | 15.3 | |
Symptoms | Moderate | 138 | 52.7 | 108 | 51.4 | 116 | 53.7 | 100 | 52.6 | 462 | 52.6 | |
Severe | 88 | 33.6 | 70 | 33.3 | 64 | 29.6 | 60 | 31.6 | 282 | 32.1 | ||
Total | 226 | 86.3 | 178 | 84.7 | 180 | 83.3 | 160 | 84.2 | 744 | 84.7 | ||
Total | 262 | 100 | 210 | 100 | 216 | 100 | 190 | 100 | 878 | 100 | ||
Total | 346 | 346 | 346 | 346 | 1384 | |||||||
R | 0.063 | 0.075 | 0.141** | − 0.068 | 0.135** | |||||||