Choroba koronawirusowa 2019 (COVID-19) a stan odżywienia i sposób żywienia – przegląd literatury

ABSTRACT

Introduction and objective: Currently, the world is affected by the pandemic caused by coronavirus disease (COVID-19), which strongly affects the health care system. Dietary habits and nutritional status of the body significantly influence the course and outcome of COVID-19 treatment. The aim of this study is the summary of the current knowledge about the impact of dietary habits and nutritional status on the development and course of coronavirus disease and the presentation of nutritional recommendations for the dietary management in COVID-19 treatment. Review methods: The PubMed database and the official websites of medical organizations and associations were searched for the English phrases ‘COVID-19’, ‘SARS-CoV-2’, ‘nutrition’, ‘diet’. Abbreviated description of the state of knowledge Chronic inflammation, immune system disorders, chronic diseases, nutritional status disorders and deficiency of nutrients might present possible factors associated with the severity and course of COVID-19. The nutrients play a direct role as cofactors and regulators of the immune system and reveal antiinflammatory effects. The supply of zinc, selenium, copper, iron, vitamin D, A, C, and B-group, as well as probiotics is important for the optimal function of the immune system. Deficiency of this micronutrients plays a remarkable role in an adverse course of COVID-19. Summary: The nutritional status of the body, dietary habits including the supply of necessary nutrients can have an impact of the reduction of susceptibility and alleviate the adverse consequences of coronavirus disease. The role of diet and nutritional interventions in COVID-19 is highly promising. This area of study is innovative;therefore, further investigations are needed to justify specific benefits from these actions for combating coronavirus disease.