AbstractIntroductionThe study aimed to determine the association between nutrients (micronutrients, macronutrients, and antioxidants) and the occurrence of COVID‐19‐related outcomes (morbidity and hospitalization) using a cohort study in Western Iran.MethodsThe basic study information was collected from February 2019 to February 2020 from the baseline phase of the Dehgolan Prospective Cohort Study (DehPCS). The primary outcomes in this study included risk of contracting COVID‐19 and hospitalization due to it at a specific time. To compare these outcomes based on different nutritional groups (macronutrients or micronutrients), Kaplan–Meier chart and log rank test were used. Also, univariate and multivariate regression models were used to investigate the association between different nutritional groups and desired outcomes (risk of contracting COVID‐19 and hospitalization due to it at a certain time).ResultsThe results showed that people having an insufficient intake of selenium (HR: 1.180; % 95 CI: 1.032–2.490; P: 0.042), vitamin A (HR: 1.119; % 95 CI: 1.020–1.442;p: 0.033), and vitamin E (HR: 1.544; % 95 CI: 1.136–3.093;p: 0.039) were significantly more infected with COVID‐19 than the ones who had a sufficient intake of these nutrients. Also, the results showed that people having an insufficient intake of selenium (HR: 2.130; % 95 CI: 1.232–3.098;p: 0.018) and vitamin A (HR: 1.200; % 95 CI: 1.000–2.090;p: 0.043) were significantly hospitalized more than the ones who had a sufficient intake of these nutrients.ConclusionInsufficient intake of selenium and vitamins A and E can significantly increase the incidence of COVID‐19 and hospitalization due to it.