The Influence of Nutritional Status and Associated Factors on the Quality of Life of COVID-19 Patients in Saudi Arabia: A Cross-Sectional Study

Background: COVID-19 adversely affects the various body organs leading to an impaired mental and nutritional health status which negatively impacts their quality of life (QOL). The current study determined the association between the nutritional status of COVID-19 patients, its impact on their QOL, and the factors that affected patients' QOL.Methods: A cross-sectional study was conducted at Al Madinah Al Munawarah in Saudi Arabia. Patients confirmed with COVID-19 infection by a nucleic acid-positive test and identified as acute severe or acute non-severely ill were enrolled. The WHOBREF was used to assess the patients' QOL, and nutritional status was assessed using the Malnutrition Screening Tools. Demographic characteristics, food intake, and BMI were also assessed. Data was analyzed using SPSS version 26.Results: 515 patients were enrolled, with 391 (76%) having acute non-severe symptoms. Patients (15%) were malnourished and suffered from loss of appetite (32%), low food intake (19.4%) and weight loss (16%). Most patients were satisfied or very satisfied with their health (80.2%), and 76.2% rated their QOL as good or very good. Of these, 17% had severe symptoms. Loss of appetite negatively impacted the physical (p= 0.004, 95% CI 0.086, 0.458) and psychological (p=0.021, 95% CI 0.034, 0.405) QOL domains. Also, decreased food intake affected patients' physical (p=0.034, 95% CI 0.018, 0.458) QOL domain. Larger weight loss influenced the psychological (p=0.005. 95% CI 0.002, 0.049) QOL domain.Conclusions: Poor nutritional status among COVID-19 patients was associated with adverse health outcomes and impaired QOL. Nutritional interventions should focus on patients with poor nutritional status or nutrition-related parameters such as weight loss, and loss of appetite which will help improve their QOL.