Plasma level of vitamin A below 0.2 mg/L was shown to be significantly related with the development of mortality and ARDS.ģ93 SARS-CoV-2-associated genes and 122 VA-pharmacological action genes. Among hospitalized cases, significantly lower vitamin A levels were observed in critically ill patients than moderately ill patients. Significantly lower Vitamin A levels were observed in hospitalized patients compared with convalescent persons. Reduced plasma levels of vitamin A correlated significantly with higher levels of inflammatory markers (ferritin, C-reactive protein (CRP)) and markers of acute SARS-CoV-2 infection (reduced LDH, lymphocyte count). Considering scant data on therapeutic and/or preventive efficiency of dietetics and nutrition in COVID-19 cases, in this narrative review we are going to discuss recently published data on the role of nutrition on immune system competency in COVID-19 patients.Ĥ0 hospitalized patients and 47 age-matched convalescent as the control group The role of nutritional management is suggested to be essential to diminish risk of severe infection. The contribution of clinical and subclinical micronutrient deficiencies to development of diminished immune function is suggested in patients with COVID-19 infection.
In severe cases, excessive activation of innate immune system, progressive inflammation and cytokine storm particularly in airways occurs leading to the development of cytokine release syndrome. SARS-CoV-2 is a single positive-stranded RNA enveloped virus containing ∼ 30kb with a nucleocapsid that undergoes membrane fusion or endocytosis for its entrance into the infected cells with subsequent development of enteric, respiratory, neurological and hepatic diseases in different species such as human being. Besides, it could also develop after touching a contaminated surface with subsequent facial contact.
Subjects in high-risk groups should have high priority for applying this nutritive adjuvant therapy that should be started prior to administration of specific and supportive medical measures.ĬOVID-19 is a novel infectious disease due to infection by SARSCoV-2 (Severe Acute Respiratory Syndrome - coronavirus-2), a newly identified coronavirus, which spreads primarily between human hosts through respiratory droplets during close contacts. We also recommend initiation of adequate nutritional supplementation in high-risk areas and/or soon after the time of suspected infection with SARS-CoV-2. Hence, it is suggested that nutritional intervention which secures an adequate status might protect against the novel coronavirus SARS-CoV-2 (Severe Acute Respiratory Syndrome - coronavirus-2) and mitigate its course. Adequate nutritional supply is essential for resistance against other viral infections and also for improvement of immune function and reduction of inflammation. There were available studies (80 studies) providing direct evidence regarding the associations between the status of nutrition and COVID-19 infection. According PRISMA protocol, we conducted an online databases search including Scopus, PubMed, Google Scholar and web of science for published literatures in the era of COVID-19 Outbreak regarding to the status of nutrition and COVID-19 until December 2021. Therefore, the aim of the present study is to explore the role of the nutrition to relieve progression of COVID-19. Micronutrient deficiencies may also contribute to the development of this state. A common predisposing factor for development to serious progressive disease is presence of a low-grade inflammation, e.g., as seen in diabetes, metabolic syndrome, and heart failure.
The novel coronavirus infection (COVID-19) conveys a serious global threat to health and economy.
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