THE EFFECT OF BLOOD GROUPS AND DIETARY PLANS ON THE DISEASE CAUSED BY CORONAVIRUS 2019 (COVID-19) IN HYDERABAD SINDH, PAKISTAN, A CROSS SECTIONAL STUDY

Abstract

In late December 2019, a cluster of pneumonia cases of unknown etiology was first reported in Wuhan, China. Later on, the disease was named as coronavirus disease 2019 (COVID-19). In a short time, the COVID-19 cases have been reported worldwide. The aim of the current study was to find out the prevalent blood group and dietary intake of COVID-19 patients. For this study data was collected hyderabad sindh at community level . A total of 206 individuals participated in this study, aged between 15 to 75 years old. The data were collected from January to April 2021. The blood and dietary intake of individuals were evaluated by using specially developed questionnaire. The result of this study shows that about 36.9% of people having B+ blood group and were the most affected blood group followed by O+ and A+ blood group 28.2% and 20.9% respectively. The prevalent blood group was O- and AB- blood group having 0% cases. 33.5% of individuals use Vitamin C, 29.1% use both Vitamin C and D and 24.8%use multivitamins. The most consumed fruit were apple, banana, orange, and guava 51.9%, 9.2%, 7.8% and 1.9% respectively. Food that mostly consumed were green leafy vegetables routine diet mixed fruits, vegetables soups, milkshakes and dry fruits 31%, 25%, 19% and 8% respectively.  44% of people recover within 2weeks,23.37 recover in 3weeks, 13.6% in one week while 17% people took 4weeks to recover. After recovery 78% people felt weakness 22% felt normal respectively. Conclusion of this study is that blood group B+ is more prone to COVID-19 as compare to other blood groups while O- and AB- are the prevalent blood groups. Most of the COVID-19 patients consume fruits and vegetables and supplements to boost their immunity and to recover easily from COVID-19. Studies with a larger sample size are required in order to obtain significant results.