Mentella Maria Chiara, Scaldaferri Franco, Gasbarrini Antonio, Miggiano Giacinto Abele Donato
UOC di Nutrizione Clinica, Fondazione Policlinico Universitario A. Gemelli IRCCS, Università Cattolica del Sacro Cuore, 00168 Rome, Italy.
UOC di Medicina Interna e Gastroenterologia, Fondazione Policlinico Universitario A. Gemelli IRCCS, Università Cattolica del Sacro Cuore, 00168 Rome, Italy.
Nutrients. 2021 Mar 27;13(4):1093. doi: 10.3390/nu13041093.
SARS-CoV-2, the cause of the COVID-19 disease, is posing unprecedent challenges. In the literature, increasing evidence highlights how malnutrition negatively affects the immune system functionality, impairing protection from infections. The current review aims to summarize the complex relationship between SARS-CoV-2 infection and nutritional status and the effects of malnutrition in terms of disease severity, patients' recovery time, incidence of complications and mortality rate. Current studies evaluating the possibility of modulating nutrition and supplementation in combination with pharmacological treatments in the clinical setting to prevent, support, and overcome infection are also described. The discussion of the most recent pertinent literature aims to lay the foundations for making reasonable assumptions and evaluations for a nutritional "best practice" against COVID-19 pandemic and for the definition of sound cost-effective strategies to assist healthcare systems in managing patients and individuals in their recovery from COVID-19.
导致新冠肺炎疾病的严重急性呼吸综合征冠状病毒2（SARS-CoV-2）正带来前所未有的挑战。在文献中，越来越多的证据凸显了营养不良如何对免疫系统功能产生负面影响，损害对感染的防护。本综述旨在总结SARS-CoV-2感染与营养状况之间的复杂关系，以及营养不良在疾病严重程度、患者康复时间、并发症发生率和死亡率方面的影响。还介绍了当前评估在临床环境中结合药物治疗调节营养和补充营养以预防、支持和克服感染的可能性的研究。对最新相关文献的讨论旨在为针对新冠疫情制定合理的营养“最佳实践”假设和评估，以及为确定合理的成本效益策略奠定基础，以协助医疗系统管理患者并帮助个人从新冠中康复。
