J06.9
Conditions
Interventions
Group 1: Covid-19 positive participants are interviewed about their dietary habits (food frequency questionnaire FFQ, 24 h food recall) and the course of the disease at two time points within three we
Sponsors
Technical University of Munich
Eligibility
Sex/Gender
All
Age
18 Years to No maximum
Inclusion criteria
Inclusion criteria: > 18 years, positive test for SARS-CoV 2, consenting online
Exclusion criteria
Exclusion criteria: < 18 years, negative test for SARS-CoV 2
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Questionnaires will be used to determine a general nutritional score (e.g., the healthy eating index HEI) in the cohorts of the enable cluster (n= 460). This score will then be compared with the results obtained in pre-pandemic times. In addition, 200 SARS-CoV-2 positive-tested volunteers will be recruited, who will also provide information on their eating habits in order to calculate the HEI and compare between symptomatic and asymptomatic individuals. | — |
Secondary
| Measure | Time frame |
|---|---|
| As a secondary goal, levels of vitamin D, selenium, and zinc from finger blood will be measured to investigate a potential association of these with symptomatic or asymptomatic progression. | — |
Countries
Germany
Contacts
Public ContactLaura Mengel
Technical University of Munich (TUM)ZIEL Institute for Food and HealthCore Facility Human Studies
Outcome results
None listed