The Study of the Correlation Betweenthe on the Diet, Sleep Quality and Perceived Stress among College Students in Taichung during the COVID-19 Pandemic Distance Learning.

Research indicates the COVID-19 epidemic changes people's health and diet, However, this has not yet been well discussed in Taiwan, especially in college students. Therefore, the purpose of this study is to investigate the impact of distance learning on college students' dietary patterns, sleep quality and perception of stress during the COVID-19 epidemic in Taiwan. 265 college students from a university in Taichung were recruited in this study. The self-administered online questionnaire was used to investigate the changes in eating behavior, sleep quality, and perception of stress before and one month after distance learning, and further analyzed the relationship among them. The questionnaire contains demographic information, dietary questionnaires (including six categories of food intake behaviors, convenience food intake frequency), the Pittsburgh Sleep Quality Index (PSQI) and Perceived Stress Scale (Chinese 14-item PSS). The results showed that the proportion of college students to meet the recommended Taiwan Dietary Guidelines amount in vegetables (21.9%), fruits (27.5%), meats and dairy products (15.8%), and nuts and seeds (11.3%) were lower during distance learning. The frequency of convenient food intake was lower during distance learning (13.31 +/- 6.10 points;never to occasionally). During the distance learning period, there was a significant negative correlation between dietary patterns and sleep quality (r = -0.160, p = 0.009), It shows that college students with higher dietary pattern scores have better sleep quality. During the distance learning period, there was a significant positive correlation between sleep quality and perceived stress (r = 0.320, p < 0.001), It shows that college students with higher levels of stress had poorer sleep quality. This study found that the lower the perceived stress of college students, the better their diet and sleep quality;conversely, the higher the perceived stress, the worse their diet and sleep quality. Studies have shown that a healthy, balanced diet can reduce the risk of getting various diseases. Therefore, in the post-epidemic era, it is recommended that schools increase the accessibility and availability of vegetables, fruits, dairy products, nuts and seeds on campus to make it easier for teachers and students to obtain such healthy food in order to achieve the goal of promoting balanced diet.Copyright © 2022 Nutrition Society in Taipei. All rights reserved.

The Controversial Roles of Areca Nut: Medicine or Toxin?

Areca nut (AN) is used for traditional herbal medicine and social activities in several countries. It was used as early as about A.D. 25-220 as a remedy. Traditionally, AN was applied for several medicinal functions. However, it was also reported to have toxicological effects. In this review article, we updated recent trends of research in addition to acquire new knowledge about AN. First, the history of AN usage from ancient years was described. Then, the chemical components of AN and their biological functions was compared; arecoline is an especially important compound in AN. AN extract has different effects caused by different components. Thus, the dual effects of AN with pharmacological and toxicological effects were summarized. Finally, we described perspectives, trends and challenges of AN. It will provide the insight of removing or modifying the toxic compounds of AN extractions for enhancing their pharmacological activity to treat several diseases in future applications.

URINARY BIOMARKER ANALYSES ON JAPANESE, MEDITERRANEAN AND EURO-WESTERN POPULATIONS: WHICH IS BETTER FOR POSTPANDEMIC LONGEVITY?

Objective: Since nutrition could extend lifespan even in stroke-prone rats developing stroke genetically, our WHO-Collaborating Center for Primary Prevention of Cardio-vascular Diseases (CVD) started world-wide hearth examination to investigate nutrition good for healthy longevity by collecting 24-hour urine (24U) samples. Design: Urinary biomarkers of nutritions, sodium for salt, potassium (K) for vegetables and fruits, isoflavones(Is) for soy, taurine(Ta) for fish and magnesium (Mg) for beans and nuts were analyzed in 24U among 4211 participants (49.7% females(F)), aged 48-56 years in 50 populations from 22 countries according to WHO-CARDIAC(Cardiovascular Diseases and Alimentary Compression) Study Protocol, and studied comparatively in 6 Japanese(J), 6 Mediterranean(M) populations from Greece, Italy(2), Spain(2), Portugal and 6 Euro-Western(EW) populations from Sweden, Ireland, Scotland, Canada, Australia, New Zealand. Results with Discussion: The quintile analyses of Ta and Mg/creatine ratio in the world were inversely associated with CVD risks. The Odds ratios of obesity, hypercholesterolemia and hypertension in the lowest quintile of both Ta and Mg were 6.3, 4.6 and 1.8, respectively. J and M populations had significantly higher Ta and Mg therefore, lower CVD risks than EW, but J and M took more salt increasing the risk of stroke (Table 1). Despite the high salt intake, M had the merit of significantly high K intake to attenuate the adverse salt effect. J had a merit to take Is from soy containing Mg. Since Is intake was inversely associated with lower BMI in the world populations, high Japanese Mg intake was related to high Is intake which was inversely associated with obesity in Japan. In fact, the Japanese populations who took significantly higher T and Mg had lower BMI as well as higher HDL and folic acid in the blood, expected to prevent atherosclerosis and dementia. In contrast to M and EW, particularly severe obesity over BMI 30 was obviously less in J, ranking 182nd among 190 populations (WHO). The mortality rates of COVID-19 were significantly positively related to the ratio of severe obesity among 20 major countries in the world and this mortality was obviously lower in J, suggestive of the potential of J diet for post-pandemic longevity. Conclusion: 24U biomarker analyses indicated low-salted J and M diets are recommendable for CVD prevention. J diet is so far better than M diet because of lower CVD risks such as obesity and lipidemia, which were proven by urinary biomarkers to be related with traditional fish and soy intakes.

Success of long term OIT maintenance tree nut and peanut "bite proof” dosing

Rationale: To seek optimal dosing regimens for Oral immunotherapy (OIT). Methods: A retrospective chart review of 93 patients undergoing "bite proof” nut OIT dosing was undertaken. Patients were escalated to doses of 250-500mg of nut protein for a 6-12 month period and then completed a 2gm nut challenge. Results: Among 93 patients, a total of 209 2g Nut Oral Food Challenges (OFCs) were conducted. 202 of the 209 administered 2g OFCs were passed (96.65%). Among the 6 patients who did not tolerate the initial 2gm OFC, there were no obvious differentiating characteristics identified including single vs multiple food OIT administration, age, concomitant omalizumab, or change in IgE levels from baseline. 12 of the 93 patients who successfully passed the 2gm challenge elected to reduce their dose to the bite proof dosing 3x weekly. 7 of these 12 patients completed a subsequent 2gm OFC 1 year after the initial OFC. All 7 patients successfully tolerated the second 2gm OFC. Conclusions: Patients undergoing a 6-12 month course of 250-500mg daily nut protein dosing exhibited robust success in passing a 2gm OFC. Defining characteristics of patients who failed initial 2gm OFCs could not be determined due to the small number of OFC failures. A subset of patients passing the 2gm OFC demonstrated continued success in tolerating a 2gm nut challenge following a decrease in dosing frequency. Unfortunately the COVID pandemic prohibited further OFCs study of such patients. Future studies of such patients will help elucidate ideal long term OIT dosing strategies.

Normative Data for the Impairment Measure for Parental Food Allergy-Associated Anxiety and Coping Tool (IMPAACT) in a Canadian Sample

Rationale: The Impairment Measure for Parental Food Allergy-Associated Anxiety and Coping Tool (IMPAACT) is a food-allergy anxiety questionnaire for parents of children with food allergy. While the measure has been recently validated, normative data has not yet been presented. As such, the current study provides preliminary cut-scores and percentiles to help facilitate its use as a screening tool. Methods: Parents of children with food allergy were largely recruited through national and local patient organizations and were asked to complete questionnaires aimed at assessing their demographics and IMPAACT scores pre/post COVID-19. While the data was primarily analyzed descriptively (n/N, %, mean, SD, percentiles), inferential statistics were used to assess the relationship between the IMPAACT and various participant characteristics. Results: The final sample consisted of 281 parents (mothers=92%) and ranged in age from 27-64 years. The majority of participants reported having one child with a food allergy (85%). Allergies to peanuts were most common (79%), followed by tree nuts (56%), eggs (33%), and cow's milk (24%). IMPAACT scores were significantly lower following the outbreak of COVID-19 relative to the period prior to the outbreak (mean 87.89 [SD=36.44] vs. 102.97 [SD=33.71], p<0.001;maximum possible score: 196). Given these differences in food allergy anxiety before and after the pandemic, percentiles and cut-scores for both periods are presented. IMPAACT scores greater than 125, or 112 during periods of public health restrictions/reduced socialization, may merit further evaluation. Conclusions: Findings provide preliminary cut-points and percentiles that may help identify parents with elevated levels of food allergy anxiety.

Analysis Model of Toddlers Factor as Stunting Risk Predisposition Factor Due to Covid 19 in Stunting Locus Village Area of Indonesia

BACKGROUND: Stunting is one of the global health and nutrition problems faced by toddlers because of the height growth problem caused by the lack of nutrition intake both the micro nutrition and macro nutrition and also infection diseases in long terms. OBJECTIVE(S): This research aims at analyzing the toddler factors as the stunting risk predisposition factor due to Covid 19 pandemic in stunting locus village area of Indonesia. DESIGN: This study applied case control study research design. This research was conducted for seven months (May 27th - November 20th 2022) in Stunting Locus Pudun Jae Village area, Padangsidimpuan City. PARTICIPANTS: This case control study took 112 toddlers as the samples who were divided into two groups;56 stunting toddlers were included in case group and 56 normal toddlers were included in control group. The sampling technique used was purposive sampling. KEY RESULTS: This research found that the poor eating frequency (OR=3,619), monotonous eating habit (OR=0,440), and exclusive breastfeeding history (OR=0,070) were stunting risk predisposition factors on toddlers. In addition, the result of multivariate analysis on the three stunting risk factors showed that the eating frequency (OR=3,619) was the most dominant factor leading to stunting. CONCLUSION(S): This research findings summary confirmed that eating habit, eating frequency, and exclusive breastfeeding history were the stunting risk predisposition factors with the value of OR > 1. Thus, any intervention which can overcome those predisposition factors to prevent stunting is needed such as family-based nutrition education and accurate nutrition intervention. Copyright © 2023 Wolters Kluwer Medknow Publications. All rights reserved.

Hospital Initiative to Increase PlantPredominant Foods and Nutritional Education

Introduction: Due to reduction in cardiovascular risk, healthy, plant-based foods, as opposed to animal-derived products should be promoted to patients. We created a hospital initiative on the cardiac floors to educate the multidisciplinary staff to serve as advocates for healthy eating. Method(s): Housestaff participated in education sessions on the benefits of plant-predominant meals and patient counseling. More plant-predominant options were added to the menu and several unhealthy items were eliminated. Food orders were assessed pre-intervention (February 2020) and post-staged interventions (October 2020 and April 2022). Food choices were assessed using the healthful and unhealthful diet index. Press Ganey scores were obtained and housestaff comfort with diet counseling was also assessed. Result(s): Resident perception of their own knowledge went from "poor" to "good" post-intervention. Confidence in talking to patients about plant-based diets went from "not confident at all" to "fairly confident'. After analysis of diet orders, a 52% decrease was noted in animal-based products (chicken, beef, pork and turkey), 35% decrease in unhealthful food items (refined grains, processed foods, potatoes and sweetened beverages), and 25% decrease in plant-predominant food items (whole grains, fruits, vegetables, nuts, salads, legumes and fish), but this time period occurred in the setting of high COVID-19 rates. A subsequent analysis of a single cardiac unit after the COVID-19 surges and after select unhealthy items were removed from the menu showed notable improvements in each parameter when adjusted for discharges;a 2% increase in plant-based, 37% decrease in animal based and 4% decrease in unhealthy items. Press Ganey ratings for the quality of food increased post-initiative by at least 27%. Conclusion(s): This quality initiative was a local pilot to increase our understanding of interventions that may have a meaningful impact on healthy eating for patients. Interpretation of results is limited due to the COVID-19 pandemic, which may have impacted food choices of admitted patients. Although further research is needed, housestaff engagement may be a promising mechanism to educate patients and encourage food and nutrition changes in a health system.

A qualitative exploration of progress, challenges, and opportunities in community nutrition services in Taiwan

Objectives: In 2018, Taiwan's Health Promotion Administration funded the establishment of community nutrition centers in various cities and counties to prevent frailty among community older adults. This study investigated the current suite of community nutrition services and the challenges and opportunities therein. Methods: In total, 17 community dietitians from 14 counties/cities and 5 professional community health workers were interviewed. These community dietitians and community health workers underwent design thinking training, and its effects were evaluated. Results: (1) Services: The community dietitians reported that the current services provided by the community nutrition centers include older adult nutrition screening and surveys, nutrition education, consultations aimed at helping community centers and restaurants to establish healthy food environments, nutrition promotion, and the recruitment of dietitians and other personnel. (2) Challenges: The community dietitians reported that the challenges included a lack of human resources, a lack of reliable and valid dietary questionnaires, overly large variations in older adult-related nutrition needs and resources across multiple areas, difficulties in implementing nutrition education at an intensive and large-scale level, difficulties in evaluating the effects of nutrition education, obstacles in collaborations with other sectors, low uptake in dietitian recruitment, and difficulties in coping with the COVID-19 pandemic. (3) Opportunities: The professional community health workers suggested strengthening community nutrition promotion, providing nutrition-related experiential learning opportunities, establishing collaborations among multiple sectors, presenting and promoting the community nutrition achievements of the centers, and applying design thinking to promote community nutrition services. The evaluation of the design thinking training intervention revealed its positive effects on increasing the knowledge, attitudes, and performance of community health workers and their intention to apply design thinking. Conclusions: Taiwan's community nutrition centers play a key role in reinforcing healthy eating habits among older adults. This study provided insights regarding the challenges and opportunities pertaining to the promotion of community nutrition services. (Taiwan J Public Health. 2022;41(5):524-537)

Herbal Sources of Magnesium as a Promising Multifaceted Intervention for the Management of COVID-19

The coronavirus-disease 2019 (COVID-19) was announced as a global pandemic by the World Health Organization (WHO), and it affected all human groups. Severe COVID-19 is characterized by cytokine storms, which can lead to multiorgan failure and death, although fever and cough are the most typical symptoms of mild COVID-19. Plant-based diets provide a 73% lower risk of moderate-to-severe COVID-19. Additionally, the association between low levels of some micronutrients and the adverse clinical consequences of COVID-19 has been demonstrated. So, nutritional therapy can become part of patient care for the survival of this life-threatening disease (COVID-19) also short-term recovery. Magnesium as an essential micronutrient due to its anti-inflammatory and beneficial effects can effectively prevent COVID-19 pandemic by playing a role in the treatment of comorbidities such as diabetes and cardiovascular disorders as major risk factors for mortality. Sufficient magnesium to stay healthy is provided by a proper daily diet, and there is usually no need to take magnesium supplements. Considering that almost half of the dietary magnesium comes from fruits, vegetables, nuts, and grains, it seems necessary to pay attention to the consumption of edible plants containing sufficient magnesium as part of the diet to prevent severe COVID-19. In this study, we have described the beneficial effects of sufficient magnesium levels to control COVID-19 and the importance of plant-based magnesium-rich diets. Additionally, we have listed some edible magnesium-rich plants.

The challenge of meeting protein requirements in critically ill patients in the COVID era

Critically ill patients often face progressive and rapid losses of body and muscle mass due to hypermetabolism and increased protein catabolism. Certain population groups (such as obese patients or those requiring Continuous Renal Replacement Therapy (CRRT) require a higher protein provision as advised by both ASPEN1 and ESPEN2. Furthermore, critically ill patients often receive significant energy provision from non-nutritional sources such as propofol. As a consequence, calorie provision via enteral feed is commonly restricted to avoid overfeeding, and protein provision to the patient is further compromised. Retrospective data was collected for 58 patients who were either confirmed or suspected of COVID-19 and admitted to the Intensive Care Unit (ICU) during April 2020. 31% (n=18) of patients were unable to meet their protein requirements from the feed formula alone, based on initial dietetic assessment. Recommended protein requirements were not achieved in any patients who were obese (n=10;defined as BMI ≥30 kg/m2) or receiving CRRT (n=6). The maximum protein provision for obese patients was 1.5g/kg IBW and 1.6g/kg for patients receiving CRRT. The situation was exacerbated for patients receiving high dose propofol (defined as >10 ml/hr), where protein provision decreased to 0.8 – 1.2g/kg and 1.1 – 1.3g/kg respectively. [Formula presented] In the non-obese, non-CRRT ICU population, the available enteral feeding regimes were appropriate to meet the majority of patients’ protein requirements (as shown in Figure 1). However the review almost certainly overestimates protein provision, as percentage feed delivery was not assessed and the results assume 100% feed delivery. We know from previous audits on our unit that feed delivery is often <80% of target, and although this review was based on COVID-19 patients, the ‘typical’ patients in ICU often have specific nutrition requirements, which includes high protein. The challenges faced during COVID-19 has raised awareness of the importance of protein delivery in ICU and our review highlights the need to continually monitor and augment protein delivery in critically ill patients. The findings support the need for a high protein supplement in specific population groups;particularly those who may be obese, require CRRT or are receiving high dose propofol in an ICU setting. 1 McClave S A, Taylor B E, Martindale R G et al. Guidelines for the Provision and Assessment of Nutrition Support Therapy in the Adult Critically Ill Patient: Society of Critical Care Medicine (SCCM) and American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.) J Parenter Enteral Nutr 2016;40(2): 159-211. 2 Singer P, Blaser A R, Berger M M et al. ESPEN Guideline on clinical nutrition in the intensive care unit Clin Nut 2019;38: 48-79

Assessment of Knowledge and Lifestyle Pattern during COVID-19 Pandemic in Al-Qunfudhah’s Locality: In Saudi Arabia

BACKGROUND: The COVID-19 pandemic continues to pose significant challenges to nations. The Saudi Arabia government aimed to mitigate the spread of COVID-19 through different health strategies and policies that influence the population’s health and lifestyle. AIM: This study aimed to assess the knowledge and awareness of the adult Saudi Arabian people and residents on the coronavirus pandemic and examine their association with dietary habits. METHODS: A cross-sectional study was conducted in Al-Qunfudhah’s locality – Kingdom of Saudi Arabia from September 13 to October 15. Data collection was implemented using a questionnaire divided, into four sections: The first section was directed at the sociodemographic characteristics of the participants;the second was dedicated to assessing the individual’s knowledge about COVID-19;the third section for assessing the lifestyle pattern of COVID-19;the fourth assessed the dietary intake using food frequency questionnaires. RESULTS: A total of 400 respondents;Saudis (78%) and residential population (22%) were included in this study. Knowledge about COVID-19 was high (94%) among the participants, primarily obtained from the traditional media platforms and social media. The majority (91%) of the respondents have complied with regular usage of precautionary tools, in addition, physical activity and exposure to sunlight were practiced regularly during the lockdown, by (43%), (49.8%.), respectively. Approximately half of the participants (56.5 %) experienced a change in food habits during the period of confinement. The results revealed a correlation between nutritional awareness and food consumption style for fruits, dietary fibers, traditional drinks, fish, and nuts. CONCLUSION: The respondents have adopted healthier dietary behaviors during the COVID-19 confinement through a closer approach toward the Med Diet. The knowledge of eating habits and the practice of physical activity should guide the authorities and educational agencies to propose strategies that could encourage a balanced and healthy diet (MD) and physical activity practice.

Anti-Inflammatory Pantry Kit: Delivering Foods for Chronic Pain to the Patient's Kitchen

Methods: Participants of the 13 week program, Partner's Aligned in Transformative Healing (PATH), receive an Anti-Inflammatory Pantry Kit containing one retail size quantity of extra-virgin olive oil, avocado oil, pumpkin seeds, Brazil nuts, green tea, ground flax seed, dried lentils, maple syrup, ground turmeric, ground ginger, and coconut milk. During week 5 of the program participants spend 90 minutes with the registered dietitian (virtual or in-person, depending on the group) for an interactive education and sensory experiential. Participants leave with the food and knowledge of the ingredients and how to use them. The registered dietitian procures the ingredients and puts together the kits. Food costs are reimbursed by Blue Cross Blue Shield of Vermont as it has been incorporated into the program's bundled payment model for each PATH participant. Results: What emerged from this experimental adjustment to the curriculum is an innovation that has engaged participants to make modifications to their diets to increase whole food sources of omega-3 fatty acids, phytonutrients, dietary fiber, zinc, selenium, plant-based protein, and healthy fat;all of which are evidenced based nutrients that have been demonstrated to impact inflammatory and immune systems in individuals experiencing chronic pain. Background: The Anti-Inflammatory Pantry Kit was designed during the covid-19 pandemic as a way to continue to offer hands-on culinary medicine to participants at the University of Vermont's Comprhensive Pain Program in the comfort and safety of their own home. Conclusion: Culinary medicine at the Comprehensive Pain Program looks different now that it did prior to the pandemic and the changes have been received with enthusiasm. The Anti-Inflammatory Pantry Kit is a dynamic tool for nutrition and culinary medicine education for chronic pain participants. This tool and approach to medical nutrition therapy has been made sustainable by the reimbursement by Blue Cross Blue Shield of Vermont and the engagement of participants.

Diet and Lifestyle Guidelines for Immunomodulation with Reference to Corona Virus Pandemic: A Scientific Statement of the International College of Nutrition

The immune system is comprised of lymph glands, lymph nodes, thymus gland, spleen, bone marrow, lymphocytes, and molecules such as antibodies and cytokines. It has a vast array of functionally different cells such as T and B lymphocytes, macrophages, neutrophils and mast cells. The ontogenesis of the immune system is comprised of the innate immune cells and the adaptive immune cells, where innate immune cells are the first defense mechanisms to respond to pathogenic environmental factors. There are multiple components of the adaptive immune cells, including immunoglobulins (Igs), T-cell receptors (TCR), and major histocompatibility complex (MHC) responsible for adaptive immunity. However, many elements of both the innate and adaptive immune systems are conserved in our bodies. The adaptive immunity is a type of immunity that develops when a person’s immune cells respond to a pathogen such as microorganism or vaccination. Environmental factors such as pathogenic bacteria or viruses, solar exposure, age, exercise, stress, diet, sleep quality and air pollutants can influence the immune system. There may be marked decline in the immune function due to attack of COVID-19. Most patients with mild COVID-19 develop an appropriate immune response that culminates with viral clearance. However, severe disease manifestations have been linked to lymphopenia and immune hyper-responsiveness leading to cytokine storm. It has been observed that in COVID-19, alveolar macrophages are epigenetically altered after inflammation, leading to long-term lung immune-paralysis. Western diets are known to have adverse effects on the immune function. However, Mediterranean-type diets rich in short-and long-chain polyunsaturated fatty acids (PUFA), vegetables, nuts and fruits, dairy products and fish and red wine, due to high content of vitamins, minerals and flavonoids may be useful in boosting immunity. Moderate physical activity may also cause an extensive increase in numerous and varied lipid super-pathway metabolites, including oxidized derivatives called oxylipins. Emerging evidence suggests that dietary supplements containing flavonoids, carotenoids, coenzyme Q10 (CoQ10), vitamins, minerals and antioxidants modulate gene and protein expression and thereby modify endogenous metabolic pathways, and consequently enhance the immunity. Mediterranean-type diet and multiple bioactive nutrients, fatty acids, amino acids, vitamins and minerals as well as moderate physical activity may be crucial for enhancing immunomodulation.

Differential impacts of the COVID-19 pandemic on California's produce and nut industries. (Special Issue: Impacts of the COVID-19 pandemic on agriculture and natural resources in the Western U.S.)

California consistently leads the U.S. in the value of agricultural commodities produced, specializing in the production of high-value fruit, vegetable, and nut crops. In this article, we outline the short-term, medium-term, and evolving long-term impacts of the COVID-19 pandemic on California's produce and tree nut industries. Many of California's top commodities are labor intensive and highly perishable, e.g., strawberries and lettuce, and consequently these types of commodities experienced some of the worst economic impacts of the COVID-19 pandemic. These initial impacts included higher production costs due to social distancing and other worker protection measures, and the discarding of millions of dollars' worth of produce which was intended for the food service sector. Other top commodities, such as almonds and processing tomatoes, have highly mechanized operations with relatively non-perishable products. These have been more resilient to the short-run effects of the pandemic on supply chains but have experienced disruptions in international trade. In this article, we highlight the differential effects of the pandemic on California's high-value crops across the food service and retail supply chains, discuss the mitigating effects of federal, state and industry support, and highlight emerging consumer trends.

Identification of nut protein-derived peptides against SARS-CoV-2 spike protein and main protease.

Recently, an outbreak of a novel coronavirus disease (COVID-19) has reached pandemic proportions, and there is an urgent need to develop nutritional supplements to assist with prevention, treatment, and recovery. In this study, SARS-CoV-2 inhibitory peptides were screened from nut proteins in silico, and binding affinities of the peptides to the SARS-CoV-2 main protease (Mpro) and the spike protein receptor-binding domain (RBD) were evaluated. Peptide NDQF from peanuts and peptide ASGCGDC from almonds were found to have a strong binding affinity for both targets of the coronavirus. The binding sites of the NDQF and ASGCGDC peptides are highly consistent with the Mpro inhibitor N3. In addition, NDQF and ASGCGDC exhibited an effective binding affinity for amino acid residues Tyr453 and Gln493 of the spike RBD. Molecular dynamics simulation further confirmed that the NDQF and ASGCGDC peptides could bind stably to the SARS-COV-2 Mpro and spike RBD. In summary, nut protein may be helpful as nutritional supplements for COVID-19 patients, and the screened peptides could be considered a potential lead compound for designing entry inhibitors against SARS-CoV-2.

Sinonasal NUT Carcinoma: Delayed Diagnosis Due to the COVID-19 Pandemic and a Review of the Literature.

NUT carcinoma (NUT-C) is a relatively new malignancy that was recently listed in the 4th edition of the WHO Classification of Head and Neck Tumors in 2017. NUT carcinoma is a rare, aggressive, poorly differentiated carcinoma genetically defined by chromosomal rearrangement of the nuclear protein in testis (NUTM1) gene. The prognosis is extremely poor, with a mean survival < 1 year. Recent publications suggest a multimodality treatment approach. In the existing literature, only a few reports of sinonasal NUT-C have been reported. Sinonasal NUT-C is considered a very rare entity, but because of its recent inclusion as a head and neck malignancy, its true prevalence is unknown. We report the case of a 56-year-old woman with NUT-C of the sinonasal cavities. In the case reported, the coexistence of Coronavirus disease 2019 (COVID-19)-related nasal congestion delayed the diagnosis of NUT-C. Clinical presentation, diagnosis and treatment modalities are discussed together with a review of the literature.