Study reveals that Indian diet, tea and turmeric lowered Covid-19 severity

Indian diet that is rich in iron zinc and fibre regular consumption of tea and use of turmeric in meals lowered severity and death due to Covid19 in the country according to a study published in the April edition of the Indian Journal of Medical Research by the Indian Council of Medical Research ICMR During the Covid19 pandemic the death rate was reportedly 58 fold lower in India which is densely populated as compared to lesserpopulated western countriesThe study conducted by an international team of scientists including from India Brazil Jordan Switzerland and Saudi Arabia aimed to investigate whether dietary habits were associated with the variations in Covid19 severity and deaths between Western and Indian populationOur results suggest that Indian food components suppress cytokine storm and various other severityrelated pathways of Covid19 and may have a role in lowering severity and death rates from Covid19 in India as compared to western populations said the researchers including from Centre for Genomics and Applied Gene Technology at Institute of Integrative Omics amp Applied Biotechnology in West Bengal and Policy Center for Biomedical Research at Translational Health Science amp Technology Institute in HaryanaHowever large multicentered casecontrol studies are required to support our current findings they added The findings showed that the components of Indian diets which maintain high iron and zinc concentrations in blood and rich fibre in foods played a role in preventing carbon dioxide CO2 and lipopolysaccharide LPSmediated Covid19 severity LPS is a common inflammatory mediator to induce inflammatory processes in the brainFurther regular consumption of tea by Indians helped maintain high HDL highdensity lipoprotein also called good cholesterol The catechins in tea also acted as natural atorvastatin a statin medication used to prevent cardiovascular diseases in lowering triglyceride in blood Importantly they said regular consumption of turmeric in daily food by Indians led to strong immunityThe curcumin in turmeric may have prevented pathways and mechanisms associated with SARSCoV2 infection and Covid19 severity and lowered the death rate said the researchers On the other hand increased consumption of red meat dairy products and processed foods resulted in an increase in the severity and death due to Covid in the western populationsThese foods activate cytokine stormrelated pathways intussusceptive angiogenesis hypercapnia and enhance blood glucose levels due to high contents of sphingolipids palmitic acid and byproducts such as CO2 and LPS they wrote in the study Palmitic acid the most common saturated fatty acid found in the human body also induces ACE2 expression and increases the infection rate the team saidCoffee and alcohol which are highly consumed in Western countries also led to an increase in severity and death rates from Covid19 by deregulating blood iron zinc and triglyceride levels For the study the team used blood transcriptomes of severe Covid19 patients from three Western countries showing high fatality and two datasets from Indian patientsGene set enrichment analyses were performed for pathways metabolites nutrients etc and compared for Western and Indian samples to identify the food and nutrientrelated factors which may be associated with Covid19 severity A Data on the daily consumption of twelve key food components across four countries were collected and a correlation between nutrigenomics analyses and per capita daily dietary intake was also investigatedAlso Read Covid19 patients who suffer from loss of smell show different activities in brainThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever