Graduate Program in Movement Sciences, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul, Brazil.
Graduate Program in Nutrition and Health, Federal University of Goiás, Goiânia, Goiás, Brazil.
Nutr Rev. 2021 Mar 9;79(4):382-393. doi: 10.1093/nutrit/nuaa067.
Optimal nutrition can improve well-being and might mitigate the risk and morbidity associated with coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). This review summarizes nutritional guidelines to support dietary counseling provided by dietitians and health-related professionals. The majority of documents encouraged the consumption of fruits, vegetables, and whole grain foods. Thirty-one percent of the guidelines highlighted the importance of minerals and vitamins such as zinc and vitamins C, A, and D to maintain a well-functioning immune system. Dietary supplementation has not been linked to COVID-19 prevention. However, supplementation with vitamins C and D, as well as with zinc and selenium, was highlighted as potentially beneficial for individuals with, or at risk of, respiratory viral infections or for those in whom nutrient deficiency is detected. There was no convincing evidence that food or food packaging is associated with the transmission of COVID-19, but good hygiene practices for handling and preparing foods were recommended. No changes to breastfeeding recommendations have been made, even in women diagnosed with COVID-19.
最佳营养可以改善健康状况，并可能降低与严重急性呼吸综合征冠状病毒 2 型（SARS-CoV-2）引起的 2019 年冠状病毒病（COVID-19）相关的风险和发病。这篇综述总结了营养指南，以支持营养师和与健康相关的专业人员提供的饮食咨询。大多数文件都鼓励食用水果、蔬菜和全谷物食品。有 31%的指南强调了矿物质和维生素（如锌和维生素 C、A 和 D）对维持免疫系统正常功能的重要性。膳食补充剂与 COVID-19 预防无关。然而，维生素 C 和 D 以及锌和硒的补充被强调可能对患有或有呼吸道病毒感染风险的个体或检测到营养缺乏的个体有益。没有令人信服的证据表明食物或食品包装与 COVID-19 的传播有关，但建议采取良好的卫生措施来处理和准备食物。即使在诊断出 COVID-19 的女性中，也没有对母乳喂养建议进行任何更改。
