Examination of diet quality and alcohol on serum IgG levels after first and second COVID‐19 vaccines.

Rationale: The change of IgG of COVID‐19 vaccine was thought to be an effect of diet quality or daily habits. Aims and Objectives: This study aimed to correlate diet quality and healthy living factors with serum IgG response in the blood. Methods: Participants were selected from volunteers who had their first vaccination and did not have COVID‐19 disease (Male = 21 Female = 40). Serum IgG levels were measured on average (avg) 28 days after the COVID‐19 vaccine. Information was obtained directly from the participants by questionnaire method (Food consumption record, frequency of food consumption, Diet Quality Index [(DQI], etc.). Results: A significant difference was observed in the IgG levels of the second measurement of age (young/middle) and gender (male/female) (p < 0.05). A significant difference was found in the first measurement of serum IgG levels and IgG avgs of those with medium diet quality and those who did not drink alcohol (p < 0.05). When the IgG2/1 ratio was examined between alcohol users and nonalcohol, a significant increase was observed about two times in non‐alcohol users (p = 0.039). There is a positive significant moderate strength relationship between the second measurements of IgG and anthropometric measurements and the first, second, and avg measurements of IgG with DQI. It was found that there was a negative significant medium‐strength relationship between individuals' amount of alcohol consumption and IgG avg (r = −0.535, p = 0.009). Conclusions: Medium diet quality has been seen to affect antibody levels positively. At the same time, it is thought that alcohol use negatively affects serum IgG antibody response in the long term. Other than that, there was shown to be a correlation between IgG levels and DQI. [ABSTRACT FROM AUTHOR]