Effect of functional food mixtures on serum levels of inflammatory cytokines in patients with covid-19

ABSTRACT

ConditionCovid-19.
COVID-19, virus identified;U07.1

InterventionIntervention 1 Intervention group At the beginning of the study, patients in the intervention group will receive 30-gram sachets of functional food (functional soup). Patients in the intervention group will be asked to consume a 30-gram packet of functional food (functional soup) daily in the morning for 1 week. In order to increase compliance, patients were asked on a daily basis. Intervention 2 Control group Patients in the control group will receive 30-gram packages of regular food (barley soup) at the beginning of the study. Patients in the control group will be asked to consume a 30-gram packet of regular food (barley soup) daily in the morning for 1 week. In order to increase compliance, patients are asked on a daily basis.

Primary outcome:The amount of inflammatory and anti-inflammatory cytokines (Il-1ß? Il-6? TNFa?IL-10? IL-4 ,IFN? ). Timepoint At the start and after 1 week of study. Method of measurement Through intravenous blood samples and commercial kits.

CriteriaInclusion criteria The need for hospitalization with clinical signs in favor of coronavirus infection includes one or more of the following The patient experiences a decrease in oxygen saturation of less than 93%
A drop in systolic blood pressure less than 100 or a drop in blood pressure of 30 mm Hg from the patient's previous normal systolic pressure
fever
Dry cough
the positive result of CRP index
Laboratory indexes included CRP , ESR

Exclusion criteria Patient dissatisfaction
Lack of proper conditions for oral feeding