Table 2.
Correlation of transformed infection and mortality rates of the COVID-19 with dietary factors in the world
| Correlates Transformed infection rate (N=157) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Fruits | Non-starchy vegetables | Beans and legumes | Nuts and seeds | Unprocessed red meats | Sugar-sweetened beverages | Fruit juices | Total protein | Calcium | Potassium | Total milk | |
| Pearson Correlation | 0.416** | −0.044 | −0.149 | −0.106 | 0.457** | −0.052 | 0.390** | 0.275** | 0.550** | 0.371** | 0.450** |
| Sig. (2-tailed) | <0.001 | 0.587 | 0.062 | 0.186 | <0.001 | 0.517 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 |
| Correlates Transformed mortality rate (N=133) | |||||||||||
| Pearson Correlation | 0.032 | −0.196* | −0.128 | −0.004 | 0.234** | 0.224** | 0.272** | 0.145 | 0.288** | 0.030 | 0.230** |
| Sig. (2-tailed) | 0.719 | 0.023 | 0.142 | 0.961 | 0.007 | 0.010 | 0.002 | 0.097 | 0.001 | 0.730 | 0.008 |
* and **. Correlation is significant at the 0.05 level and 0.01 level (2-tailed), respectively; The Pearson correlation was performed for statistical analyses. The bold numbers show significant correlations with the infection rate; The units were g/d for all except for calcium and potassium (mg/d).