COVID-19患者血清硒水平与炎症和免疫因子及死亡率的关系

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS Topics in Clinical Nutrition Pub Date : 2023-10-01 DOI:10.1097/tin.0000000000000346

Parisa Keshani, Amirhossein Hassani, Maryam Arab-Moorchegani, Zohre Foroozanfar, Fateme Parvizi, Yasaman Khadem, Navid Omidifar, Mohammad Ali Davarpanah, Hassan Joulaei

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引用次数: 0

摘要

鉴于硒在增强免疫系统方面的潜在作用，我们开展了一项横断面研究，探讨了COVID-19患者血清硒水平、死亡率以及炎症和免疫因素之间的关系。本研究共纳入179例COVID-19患者(男性60.3%)。血清硒水平与COVID-19患者白细胞计数、中性粒细胞、淋巴细胞和红细胞沉降率显著相关。血清硒水平与IL-6、IFN-γ和死亡率之间无显著相关性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The Association Between Serum Levels of Selenium With Inflammatory and Immunity Factors, and Mortality Rate in Patients Diagnosed With COVID-19

Due to the potential role of selenium in enhancing the immune system, a cross-sectional study was conducted to investigate the association between selenium serum levels, mortality rate, and inflammatory and immunity factors in patients diagnosed with COVID-19. A total 179 patients (60.3% male) with COVID-19 were enrolled into this study. The serum level of selenium was significantly correlated with white blood cell count, neutrophils, lymphocytes, and erythrocyte sedimentation rate in patients with COVID-19. No significant association was seen between serum selenium levels and IL-6, IFN-γ, and mortality rate.

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.