Effects of Potential Micro- and Macro-nutrients in Combatting COVID-19.
Curr Surg Rep
; 9(10): 24, 2021.
Article
in English
| MEDLINE | ID: covidwho-1392047
ABSTRACT
PURPOSE OF REVIEW Gain insight on the effect of some recently studied nutrients and nutritional markers on the COVID-19 disease course. RECENT FINDINGS:
In vitro studies indicate that SCFAs do not interfere with SARS-CoV-2 infectivity. Observational studies indicate that eating processed or red meat three or more times per week had overall higher risk of pneumonia. Studies suggest that markers of regular outdoor physical activity (high HDL, lack of vitamin D deficiency, lack of obesity, etc.) prevent severe complications of COVID-19.SUMMARY:
Although no definitive nutrients were found to significantly alter the COVID-19 disease course, some therapeutic candidates such as calcium, vitamin D, and albumin were surmised. Other nutrients that modulate serum lipid levels, cytokine levels, and albumin levels may hold promise for prevention of morbid or fatal outcomes related to COVID-19, as does the reduction of red or processed meat consumption.
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Type of study:
Experimental Studies
/
Observational study
/
Prognostic study
Language:
English
Journal:
Curr Surg Rep
Year:
2021
Document Type:
Article
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