Nutritional fat modulation as a non-pharmacological approach to children infected with COVID-19, a challenge in food biochemistry

ABSTRACT

WHO confirmed that COVID-19 disease is a pandemic event on March 11, 2020. The causative organism is a new virus called SARS-CoV-2. The review aims to explore the effect of nutrition-in particular the fat component - on the COVID-19 course in pediatrics. In this review, I will explain the relationship between the dietary fat component and its role as a macronutrient in the modulation of the disease severity or the prevention. The modification could be in the type or the amount of the dietary fat. To illustrate, it is advisable to avoid the saturated and trans-fatty acids due to their links to obesity with subsequent raised risks for COVID-19. In addition, the amount of dietary fat can be ameliorated to yield better disease outcomes. To illustrate, the ketogenic diet (high fat diet) provides the betahydroxybutrate which has favorable effects on the immunity suppressing and delaying the cytokine storms. © 2022 National Information and Documentation Center (NIDOC).