Association between diet history and symptoms of individuals having recovered from COVID-19

Table 4 Relationship between the consumption of specific foods and the occurrence of dyspnoea

Level of intake	Foods		Fruits or vegetables		Yogurt		Onions		Garlic		Total symptoms
Level of intake	Symptoms rate		N	%	N	%	N	%	N	%	N	%
No intake	Asymptomatic		6	30	6	21.4	10	17.8	14	22.6	36	21.7
	Symptoms	Moderate	8	40	18	64.3	26	46.5	34	54.8	86	51.8
		Severe	6	30	4	14.3	20	35.7	14	22.6	44	26.5
		Total	14	70	22	78.6	46	82.2	48	77.4	130	78.3
	Total	20	100	28	100	56	100	62	100	166	100
Little intake (monthly or weekly)	Asymptomatic		14	21.9	28	25.9	14	18.9	18	19.1	74	21.8
	Symptoms	Moderate	28	43.8	52	48.2	36	48.6	48	51.1	164	48.2
		Severe	22	34.3	28	25.9	24	32.5	28	29.8	102	30
		Total	50	78.1	80	74.1	60	81.1	76	80.9	266	78.2
	Total	64	100	108	100	74	100	94	100	340	100
Intensive intake (daily or more than time weekly)	Asymptomatic		50	19.1	36	17.1	46	21.3	38	20	170	19.4
	Symptoms	Moderate	148	56.5	114	54.3	122	56.5	102	53.7	486	55.4
		Severe	64	24.4	60	28.6	48	22.2	50	26.3	222	25.2
		Total	212	80.9	174	82.9	170	78.7	152	80	708	80.6
	Total		262	100	210	100	216	100	190	100	878	100
Total			346		346		346		346		1384
R			0.063		− 0.083		0.091		0.018		0.062*

ISSN: 2072-1315