Table 2.
Symptom severity sum score and food intake frequency of the study population
| Variable | All (N=236) | SARS-CoV-2 test result | P value | |
| Positive (n=103) | Negative (n=133) | |||
| Symptom severity sum score | 18 (12–35) | 32 (21–48) | 13 (11–19) | <0.001 |
| Food intake frequency | ||||
| Milk and milk products | 16±8 | 15±8 | 16±8 | 0.414 |
| Fruit | 28±13 | 28±14 | 27±12 | 0.435 |
| Vegetables | 44±17 | 45±18 | 43±15 | 0.376 |
| Animal products | 27±8 | 28±9 | 26±8 | 0.192 |
| Legumes | 7±4 | 8±4 | 7±4 | 0.244 |
| Grains, bread and cereals | 26±10 | 25±10 | 27±10 | 0.249 |
| Corn-based products | 16±7 | 16±6 | 16±7 | 0.847 |
| Beverages | 21±11 | 23±10 | 20±11 | 0.105 |
| Fats and oil | 14±7 | 13±7 | 14±7 | 0.649 |
| Hot peppers and sauce | 13±7 | 14±7 | 13±7 | 0.363 |
Data are shown as mean±SD or median (25th–75th percentile).