Nutrition and COVID-19

Abstract

In this study, it is aimed to reveal the relationship between COVID-19 and nutrition by evaluating the relevant literature. Vitamins A, C, D, E; Zinc and selenium were found to be predominantly beneficial. At the same time, it has been seen that bioactive polyphenols are beneficial for human health. Although some studies indicate that there is a relationship between micronutrients and prevention of COVID-19 and milder recovery, there is not enough scientific evidence on this subject yet, but keeping the immune system strong is important in terms of protection from diseases. Making a nutrition plan in this direction will be appropriate in the processes of protection from COVID-19 and recovery without sequelae.

Keywords

• COVID-19
• nutrition, vitamin D

Beslenme ve COVID-19

Öz

Bu çalışmada ilgili literatürler değerlendirilerek COVID-19 ve beslenme ilişkisinin ortaya konulması amaçlanmıştır. Vitamin A, C, D,E; çinko ve selenyumun baskın olarak yararlı olduğu belirlenmiştir. Aynı zamanda biyoaktif polifenollerin de insan sağlığı için yararlı olduğu görülmüştür. Bazı çalışmalar mikrobesinlerle COVID-19dan korunma ve hastalığı daha hafif atlatma konusunda ilişki olduğunu belirtse de bu konu hakkında henüz yeterli bilimsel kanıt yoktur fakat bağışıklık sistemini güçlü tutmak hastalıklardan korunma açısından önemlidir. Bu yönde beslenme planı yapılması COVID-19dan korunma ve sekelsiz iyileşme süreçlerinde uygun olacaktır.

Anahtar Kelimeler

• COVID-19
• BESLENME
• VİTAMİN D

References

1. Huang, C., Wang, Y., Li, X., Ren, L., Zhao, J., Hu, Y., ... & Cao, B. (2020). Clinical features of patients infected with 2019 novel coronavirus in Wuhan, China. The lancet, 395(10223), 497-506.
2. Motlagh, A. J., Saeieh, S. E., & Parhigar, O. (2020). An asthmatic pregnant woman with COVID-19: A case report study. Respiratory Medicine Case Reports, 31, 101296.
3. Petrakis, D., Margină, D., Tsarouhas, K., Tekos, F., Stan, M., Nikitovic, D., ... & Tsatsakis, A. (2020). Obesity a risk factor for increased COVID 19 prevalence, severity and lethality. Molecular medicine reports, 22(1), 9-19.
4. de Faria Coelho-Ravagnani, C., Corgosinho, F. C., Sanches, F., Prado, C., Laviano, A., & Mota, J. F. (2021). Dietary recommendations during the COVID-19 pandemic. Nutrition reviews, 79(4), 382–393. https://doi.org/10.1093/nutrit/nuaa067
5. Laviano, A., Koverech, A., & Zanetti, M. (2020). Nutrition support in the time of SARS-CoV-2 (COVID-19). Nutrition (Burbank, Los Angeles County, Calif.), 74, 110834.
6. Nutrition advice for adults during the COVID-19 outbreak. World Health Organization Regional Office for the Eastern Mediterranean website. http://www.emro.who.int/nutrition/nutrition-infocus/nutrition-advice-for-adults-during-the-covid-19-outbreak.html. Published March 27, 2020. Accessed April 12, 2020.
7. Ribeiro, K. D. D. S., Garcia, L. R. S., Dametto, J. F. D. S., Assunção, D. G. F., & Maciel, B. L. L. (2020). COVID-19 and nutrition: The need for initiatives to promote healthy eating and prevent obesity in childhood. Childhood Obesity, 16(4), 235-237.
8. Jagielski, P., Łuszczki, E., Wnęk, D., Micek, A., Bolesławska, I., Piórecka, B., & Kawalec, P. (2022). Associations of Nutritional Behavior and Gut Microbiota with the Risk of COVID-19 in Healthy Young Adults in Poland. Nutrients, 14(2), 350.

9. Toledano, J. M., Moreno-Fernandez, J., Puche-Juarez, M., Ochoa, J. J., & Diaz-Castro, J. (2022). Implications of Vitamins in COVID-19 Prevention and Treatment through Immunomodulatory and Anti-Oxidative Mechanisms. Antioxidants, 11(1), 5.
10. Holford, P., Carr, A. C., Jovic, T. H., Ali, S. R., Whitaker, I. S., Marik, P. E., & Smith, A. D. (2020). Vitamin C-An Adjunctive Therapy for Respiratory Infection, Sepsis and COVID-19. Nutrients, 12(12), 3760. https://doi.org/10.3390/nu12123760
11. Trujillo-Mayol, I., Guerra-Valle, M., Casas-Forero, N., Sobral, M., Viegas, O., Alarcón-Enos, J., Ferreira, I. M., & Pinho, O. (2021). Western Dietary Pattern Antioxidant Intakes and Oxidative Stress: Importance During the SARS-CoV-2/COVID-19 Pandemic. Advances in nutrition (Bethesda, Md.), 12(3), 670–681. https://doi.org/10.1093/advances/nmaa171
12. Gorzynik-Debicka, M., Przychodzen, P., Cappello, F., Kuban-Jankowska, A., Marino Gammazza, A., Knap, N., Wozniak, M., & Gorska-Ponikowska, M. (2018). Potential Health Benefits of Olive Oil and Plant Polyphenols. International journal of molecular sciences, 19(3), 686. https://doi.org/10.3390/ijms19030686
13. Im, J. H., Je, Y. S., Baek, J., Chung, M. H., Kwon, H. Y., & Lee, J. S. (2020). Nutritional status of patients with COVID-19. International journal of infectious diseases : IJID : official publication of the International Society for Infectious Diseases, 100, 390–393. https://doi.org/10.1016/j.ijid.2020.08.018
14. Casas, R., Sacanella, E., & Estruch, R. (2014). The immune protective effect of the Mediterranean diet against chronic low-grade inflammatory diseases. Endocrine, metabolic & immune disorders drug targets, 14(4), 245–254. https://doi.org/10.2174/1871530314666140922153350
15. Zabetakis, I., Lordan, R., Norton, C., & Tsoupras, A. (2020). COVID-19: The Inflammation Link and the Role of Nutrition in Potential Mitigation. Nutrients, 12(5), 1466. https://doi.org/10.3390/nu12051466
16. Varraso, R., Fung, T. T., Barr, R. G., Hu, F. B., Willett, W., & Camargo, C. A., Jr (2007). Prospective study of dietary patterns and chronic obstructive pulmonary disease among US women. The American journal of clinical nutrition, 86(2), 488–495. https://doi.org/10.1093/ajcn/86.2.488
17. Ruiz-Núñez, B., Dijck-Brouwer, D. J., & Muskiet, F. A. (2016). The relation of saturated fatty acids with low-grade inflammation and cardiovascular disease. The Journal of Nutritional Biochemistry, 36, 1-20.
18. Hunsche, C., Hernandez, O., Gheorghe, A., Díaz, L. E., Marcos, A., & De la Fuente, M. (2018). Immune dysfunction and increased oxidative stress state in diet-induced obese mice are reverted by nutritional supplementation with monounsaturated and n-3 polyunsaturated fatty acids. European journal of nutrition, 57(3), 1123-1135.
19. Gutiérrez, S., Svahn, S. L., & Johansson, M. E. (2019). Effects of Omega-3 Fatty Acids on Immune Cells. International journal of molecular sciences, 20(20), 5028. https://doi.org/10.3390/ijms20205028
20. Djordjevic, B., Milenkovic, J., Stojanovic, D., Velickov, A., Djindjic, B., & Jevtovic Stoimenov, T. (2022). Vitamins, microelements and the immune system: Current standpoint in the fight against COVID-19. British Journal of Nutrition, 1-43. doi:10.1017/S0007114522000083