Rocha Jason, Basra Tamneet, El Kurdi Bara, Venegas-Borsellino Carla
Division of Gastroenterology and Nutrition, University of Texas Health at San Antonio, San Antonio, TX USA.
Department of Critical Care Medicine, Mayo Clinic, Jacksonville, FL USA.
Curr Surg Rep. 2021;9(10):24. doi: 10.1007/s40137-021-00301-w. Epub 2021 Aug 30.
Gain insight on the effect of some recently studied nutrients and nutritional markers on the COVID-19 disease course.
In vitro studies indicate that SCFAs do not interfere with SARS-CoV-2 infectivity. Observational studies indicate that eating processed or red meat three or more times per week had overall higher risk of pneumonia. Studies suggest that markers of regular outdoor physical activity (high HDL, lack of vitamin D deficiency, lack of obesity, etc.) prevent severe complications of COVID-19.
Although no definitive nutrients were found to significantly alter the COVID-19 disease course, some therapeutic candidates such as calcium, vitamin D, and albumin were surmised. Other nutrients that modulate serum lipid levels, cytokine levels, and albumin levels may hold promise for prevention of morbid or fatal outcomes related to COVID-19, as does the reduction of red or processed meat consumption.
深入了解一些近期研究的营养素和营养标志物对新冠病毒疾病病程的影响。
体外研究表明，短链脂肪酸不会干扰新冠病毒的感染性。观察性研究表明，每周食用加工肉类或红肉三次及以上者患肺炎的总体风险更高。研究表明，规律的户外体育活动标志物（高高密度脂蛋白、无维生素D缺乏、无肥胖等）可预防新冠病毒的严重并发症。
虽然未发现明确的营养素能显著改变新冠病毒疾病病程，但推测了一些有治疗潜力的物质，如钙、维生素D和白蛋白。其他可调节血脂水平、细胞因子水平和白蛋白水平的营养素，以及减少红肉或加工肉类的摄入，可能对预防与新冠病毒相关的病态或致命后果具有前景。
