Department of Community Medicine, Yenepoya Medical College, Yenepoya (Deemed to be University), Deralakatte, India.
Department of Physiology, Kasturba Medical College, Mangalore, Manipal Academy of Higher Education, Manipal, India.
J Sci Food Agric. 2022 Mar 30;102(5):1751-1758. doi: 10.1002/jsfa.11650. Epub 2021 Dec 1.
The outbreak of the novel severe acute respiratory syndrome coronavirus 2 infection in 2019 has posed major risks to global health and the economy. This coronavirus disease (COVID-19) pandemic has changed many of our everyday habits, including how we function and socialize, how we eat, and food preferences and selection. The average intake and status of certain vitamins and minerals can result in reduced immunity, which makes people more susceptible to illnesses and exacerbates malnutrition. The most critical factors in this scenario are individual risk evaluation and management techniques. Until general therapies are administered, the nutritional status of each infected patient should be assessed. The differing clinical severity of COVID-19 - from asymptomatic, to mild, to severe, to death - depends on the different metabolic status of the hosts who have contracted the virus, which is determined by their diet, age, gender, health, lifestyle, and environmental factors. A broad systematic exploration on studies of this disease was steered by means of electronic databases and was limited to articles published in English (or with an English abstract) in publications using words like 'health', 'diet', 'food', 'nutritional status', 'COVID-19', 'pandemic', 'modifiable contributor', 'immune system', 'micronutrients', 'vitamin', and so on. Careful individual consideration of the potential dietary, nutritional, medical, lifestyle, and environmental hazards, along with any supplementation with micronutrients wherever required to help to boost the body's natural defence system, with the intention to improve all levels of immunity and the use of effective risk management techniques are appropriate ways to handle the COVID-19 pandemic. © 2021 Society of Chemical Industry.
2019 年新型严重急性呼吸综合征冠状病毒的爆发对全球健康和经济构成了重大威胁。这场冠状病毒病（COVID-19）大流行改变了我们许多日常习惯，包括我们的工作和社交方式、饮食方式以及食物偏好和选择。某些维生素和矿物质的平均摄入量和状况会导致免疫力下降，使人们更容易患病，并使营养不良恶化。在这种情况下，最关键的因素是个体风险评估和管理技术。在实施一般治疗之前，应评估每个感染患者的营养状况。COVID-19 的临床严重程度从无症状到轻症、重症乃至死亡各不相同，这取决于感染病毒的宿主的不同代谢状态，而宿主的代谢状态由其饮食、年龄、性别、健康状况、生活方式和环境因素决定。通过电子数据库对该疾病的研究进行了广泛的系统探索，并仅限于使用“健康”、“饮食”、“食物”、“营养状况”、“COVID-19”、“大流行”、“可改变的贡献者”、“免疫系统”、“微量营养素”、“维生素”等词的英文出版物（或具有英文摘要）中发表的文章。仔细考虑个体的潜在饮食、营养、医疗、生活方式和环境危害，以及根据需要补充微量营养素，以帮助增强身体的自然防御系统，旨在提高所有免疫力水平，并使用有效的风险管理技术，是应对 COVID-19 大流行的适当方法。 © 2021 英国化学学会。
