Covid 19: Diet Composition and Health

Abstract

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.

Keywords: defense mechanism; dietary components; nutritional status; virus SARS-CoV-2.

Figure 1

The structure of a coronavirus [4]. E—envelope; M—membrane; S—spike glycoproteins, which allow viral particles to bind to receptors on the host cell membranes.

Figure 2

A diagram of dietary management in COVID-19 in hospital conditions. Modifications were based on the “ESPEN guideline on clinical nutrition in the intensive care unit [45]”.