Faculty of Sports Sciences, Universidad Europea de Madrid, Tajo Street, s/n, 28670 Madrid, Spain.
Grupo de Investigación en Cultura, Educación y Sociedad, Universidad de la Costa, 080002 Barranquilla, Colombia.
Nutrients. 2021 Jun 3;13(6):1924. doi: 10.3390/nu13061924.
The pandemic of Coronavirus Disease 2019 (COVID-19) has shocked world health authorities generating a global health crisis. The present study discusses the main finding in nutrition sciences associated with COVID-19 in the literature. We conducted a consensus critical review using primary sources, scientific articles, and secondary bibliographic indexes, databases, and web pages. The method was a narrative literature review of the available literature regarding nutrition interventions and nutrition-related factors during the COVID-19 pandemic. The main search engines used in the present research were PubMed, SciELO, and Google Scholar. We found how the COVID-19 lockdown promoted unhealthy dietary changes and increases in body weight of the population, showing obesity and low physical activity levels as increased risk factors of COVID-19 affection and physiopathology. In addition, hospitalized COVID-19 patients presented malnutrition and deficiencies in vitamin C, D, B12 selenium, iron, omega-3, and medium and long-chain fatty acids highlighting the potential health effect of vitamin C and D interventions. Further investigations are needed to show the complete role and implications of nutrition both in the prevention and in the treatment of patients with COVID-19.
2019 年冠状病毒病（COVID-19）大流行震惊了世界卫生当局，引发了全球卫生危机。本研究讨论了与 COVID-19 相关的营养科学的主要发现。我们使用原始资料、科学文章和二级书目索引、数据库和网页进行了共识批判性评论。该方法是对 COVID-19 大流行期间营养干预和与营养相关因素的现有文献进行的叙述性文献综述。本研究中主要使用的搜索引擎是 PubMed、SciELO 和 Google Scholar。我们发现 COVID-19 封锁如何促进了不健康的饮食变化和人口体重增加，显示出肥胖和低身体活动水平是 COVID-19 感染和病理生理学的增加风险因素。此外，住院的 COVID-19 患者出现了营养不良和维生素 C、D、B12、硒、铁、欧米伽 3 以及中链和长链脂肪酸的缺乏，这突出了维生素 C 和 D 干预的潜在健康影响。需要进一步的研究来显示营养在 COVID-19 患者的预防和治疗中的完整作用和意义。
