Table 4.
Regression analysis of correlation of mortality rate of COVID-19 with dietary factors with taking into account the infection rate in the world
| Dietary factors and infection rate (n=132) | Standardized Coefficients | t | P-Value | 95.0% Confidence Interval for B | |
|---|---|---|---|---|---|
| Beta | Lower Bound | Upper Bound | |||
| Fruits (g/d) | −0.226 | −2.011 | 0.047 | −0.021 | 0.000 |
| Non-starchy vegetables (g/d) | −0.054 | −0.566 | 0.572 | −0.011 | 0.006 |
| Beans and legumes (g/d) | −0.176 | −2.018 | 0.046 | −0.041 | 0.000 |
| Nuts and seeds (g/d) | 0.038 | 0.444 | 0.658 | −0.078 | 0.124 |
| Unprocessed red meats (g/d) | 0.182 | 1.631 | 0.105 | −0.003 | 0.028 |
| Sugar-sweetened beverages (g/d) | 0.340 | 3.591 | <0.001 | 0.002 | 0.006 |
| Fruit juices (g/d) | 0.065 | 0.566 | 0.573 | −0.015 | 0.026 |
| Total protein (g/d) | 0.114 | 1.204 | 0.231 | −0.011 | 0.043 |
| Calcium (mg/d) | 0.103 | 0.799 | 0.426 | −0.001 | 0.003 |
| Potassium (mg/d) | −0.052 | −0.536 | 0.593 | −0.001 | 0.000 |
| Total milk (g/d) | 0.045 | 0.376 | 0.708 | −0.007 | 0.010 |
| Transformed Infection rate | 0.161 | 1.602 | 0.112 | −0.029 | 0.272 |
Linear regression was performed for statistical analysis.