Table 3 Comparing mild and moderate COVID patients according to HEI-2015
From: Beneficial role of healthy eating Index-2015 score & physical activity on COVID-19 outcomes
Covid severity | P value | ||
|---|---|---|---|
Mild COVID patients (n = 38) | Moderate COVID patients (n = 30) | ||
Median (range) | Median (range) | ||
Total fruit | 1.1 (0-2.8) | 0.4 (0-2.7) | 0.103 |
Whole fruit | 2.5 (0-5.8) | 1.2 (0–5) | 0.116 |
Total vegetable | 0.8 (0-2.3) | 0.4 (0-2.8) | 0.040* |
Green & beans | 3 (0-7.8) | 2.3 (0-6.2) | 0.034* |
Whole grains | 5.8 (1.8–10) | 5.8 (0–10) | 0.880 |
Dairy | 0.8 (0-5.3) | 0.8 (0-4.8) | 0.890 |
Total protein | 5 (1.4-5) | 5 (4.2-5) | 0.537 |
Sea food& plant protein | 3.4 (0–5) | 2.6 (0–5) | 0.127 |
Fatty acids | 0 | 0 | 1.000 |
Refined grains | 8 (3–10) | 4 (0–8) | < 0.001* |
Sodium | 9 (2–10) | 8 (2–10) | 0.142 |
Add sugar | 10 (4–10) | 6 (0–10) | 0.001* |
Saturated fat | 8 (5–10) | 2.5 (0–9) | < 0.001* |
HEI | 56.5 (50–71) | 41.5 (23–52) | < 0.001* |