Coronavirus Disease (COVID-19-SARS-CoV-2) and Nutrition: Is Infection in Italy Suggesting a Connection?

Abstract

Novel coronavirus disease (COVID-19) was declared a global pandemic on March 11, 2020. The outbreak first occurred in Wuhan, Hubei, China, in December 2019 and hit Italy heavily in February 2020. Several countries are adopting complete or partial lockdown to contain the growth of COVID-19 infection. These measures may affect people's mental health and well-being but are necessary to avoid spreading the pandemic. There has been a gradual increase in studies exploring prevention and control measures, and we recommend paying close attention to nutrition, which may contribute to modulating some important consequences of COVID-19 infection, as such pro-inflammatory cytokine storm.

Keywords: COVID-19; cytokine storm; diabetes; incidence; nutrition; polyphenols.

Figure 1

The effects of polyphenols may antagonize the acute respiratory distress induced by macrophage-produced pro-inflammatory cytokine storm. On the left (RED background), COVID-19 infection results in cytokines, and chemokine release by alveolar macrophages. Chemokines further recruit circulating immune cells. On the right (GREEN background), polyphenol exposure can block the immune cell inflammatory program and, at the same time, promote the SLPI release crucial for tissue repair.

Figure 2

Deleterious effects of the anti-COVID-19 strategy (RED) can impact the base of the Mediterranean diet pyramid. An increase in polyphenol uptake and substitution of meat with legume-derived proteins can help prevent chronic inflammation, and reduction of caloric intake may compensate for the reduction in physical activity. Alcohol consumption is discouraged for healthy people and is detrimental for patients, even in the absence of clinical symptoms.