Department of Physiology and Pathophysiology, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E 0W3, Canada.
Department of Internal Medicine, Rady Faculty of Health Sciences, University of Manitoba, Winnipeg, MB R3E 0W3, Canada.
Nutrients. 2021 May 21;13(6):1752. doi: 10.3390/nu13061752.
The coronavirus disease 2019 (COVID-19) pandemic has had significant morbidity, mortality, social and financial implications for the global population. Despite this knowledge, we still know very little about how COVID-19 infection affects quality of life resulting from changes in nutritional behaviour and, conversely, how nutrition could modulate the epidemiology of COVID-19. In addition, the social isolation most have experienced due to the regulations imposed by governments during the COVID-19 pandemic may have also had effects on our nutritional behaviour. It is possible that nutritional interventions may have effects on the incidence of COVID-19 infection and mortality rates. The purpose of this review is to evaluate the current status of research on the topic of nutrition as it relates to the COVID-19 pandemic.
2019 年冠状病毒病（COVID-19）大流行对全球人口造成了重大的发病率、死亡率、社会和经济影响。尽管我们了解这一点，但我们仍然对 COVID-19 感染如何通过营养行为的改变影响生活质量，以及相反地，营养如何调节 COVID-19 的流行病学知之甚少。此外，由于 COVID-19 大流行期间政府实施的规定，大多数人经历了社会隔离，这也可能对我们的营养行为产生影响。营养干预措施可能对 COVID-19 感染的发病率和死亡率产生影响。本综述的目的是评估与 COVID-19 大流行相关的营养主题的研究现状。
