Covid 19: Diet Composition and Health.
Dorota SkrajnowskaMaja BrumerSylwia KankowskaMagdalena MatysekNatalia MiazioBarbara Bobrowska-KorczakPublished in: Nutrients (2021)
The virus severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) causes the disease coronavirus disease 2019 (COVID-19). The cumulative number of cases reported globally is now nearly 197 million and the number of cumulative deaths is 4.2 million (26 July to 1 August 2021). Currently we are focusing primarily on keeping a safe distance from others, washing our hands, and wearing masks, and the question of the effects of diet and diet-dependent risk factors remains outside the center of attention. Nevertheless, numerous studies indicate that diet can play an important role in the course of COVID-19. In this paper, based on select scientific reports, we discuss the structure and replication cycle of SARS-CoV-2, risk factors, dietary standards for sick patients, and the roles of the microbiome and dietary components supporting the immune system in preventing COVID-19.
Keyphrases
- sars cov
- respiratory syndrome coronavirus
- coronavirus disease
- risk factors
- physical activity
- weight loss
- public health
- ejection fraction
- healthcare
- end stage renal disease
- mental health
- emergency department
- newly diagnosed
- chronic kidney disease
- prognostic factors
- risk assessment
- patient reported
- climate change
- health promotion