食物及关键微量营养素对新冠病毒病的影响：综述
Effect of food and key micronutrients on Covid-19: A review.
作者信息
Shavandi Mahdi, Sarani Atena
机构信息
Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran.
Department of Food Science and TechnoLogy, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
出版信息
Heliyon. 2022 Oct;8(10):e11216. doi: 10.1016/j.heliyon.2022.e11216. Epub 2022 Oct 21.
Humanity has faced different pandemics in history. The Covid-19 pandemic has made a new course in the world caused by SARS-CoV-2 that can be transmitted to humans. Finding alternative methods to prevent and control the disease through food and some micronutrients is important. This review summarizes effect of food and key micronutrients on Covid-19. There are currently no reports of the feasibility of transmission through the food sector. However, malnutrition and deficiency of some nutrients can lead to disorders of immune system. Coronavirus may be transferred through raw and uncooked foods; more safety and preventive measures are needed. Furthermore, sufficient intake of omega-3 fatty acids, minerals and vitamins are required for proper immune system function. Therefore, a healthy diet is required for prevent Covid-19. Personal hygiene and employee awareness is the two most important features in the prevention of Covid-19. Further studies are needed to confirm these results.
人类历史上曾面临过不同的大流行病。新冠疫情开启了由可传播给人类的严重急性呼吸综合征冠状病毒2（SARS-CoV-2）引发的世界新局面。通过食物和一些微量营养素寻找预防和控制该疾病的替代方法很重要。本综述总结了食物和关键微量营养素对新冠疫情的影响。目前尚无通过食品部门传播的可行性报告。然而，营养不良和某些营养素缺乏会导致免疫系统紊乱。冠状病毒可能通过生的和未煮熟的食物传播；需要更多的安全和预防措施。此外，免疫系统正常运作需要充足摄入omega-3脂肪酸、矿物质和维生素。因此，预防新冠疫情需要健康的饮食。个人卫生和员工意识是预防新冠疫情的两个最重要因素。需要进一步研究来证实这些结果。
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