Leno-Durán Ester, Micha Mabale Marcos, García-Pérez Marina, Bueno-Cavanillas Aurora, Barrios-Rodríguez Rocío, Requena Pilar
Departamento de Obstetricia y Ginecología. Universidad de Granada.
Departamento de Medicina Preventiva y Salud Pública. Universidad de Granada.
Nutr Hosp. 2023 Apr 20;40(2):444-456. doi: 10.20960/nh.04448.
Introduction: the risk and/or prognosis of COVID-19, caused by the SARS-CoV-2 virus, have been related to chronic diseases such as obesity, diabetes mellitus, and cardiovascular diseases, with poor-quality diet being a predisposing factor for these diseases. Objective: to synthesize the scientific evidence on the effect of diet on the risk of SARS-CoV-2 infection and severe COVID-19. Methods: a systematic review was carried out following the PRISMA guidelines. The bibliographic search was made in the databases Web of Science, Scopus and Medline (through the PubMed search engine). Risk of bias analysis was performed using the Newcastle-Ottawa and Joanna Briggs Institute Critical Appraisal Checklist for Analytical Cross-Sectional Studies scales. Results: 14 studies were included. Good adherence to the Mediterranean diet was associated with a decreased risk of SARS-CoV-2 infection (OR = 0.44; 95 % CI, 0.22-0.88, for high versus low adherence, and significant ORs of 0.88 and 0.95 in studies that analyzed adherence quantitatively) but not with the severity of COVID-19. A plant-based diet also had a protective association against both COVID-19 infection and severity. Specifically, a high consumption of vegetables, legumes and cereals, and a low intake of dairy products and red meat showed a protective effect against infection and/or COVID-19 severity, depending on the study. Vitamin and probiotic supplements also lowered the risk of infection. Conclusion: the available evidence suggests that a healthy diet, based on a Mediterranean or plant-based diet, with moderate consumption of dairy and red meat, exerts a protective effect against COVID-19.
由严重急性呼吸综合征冠状病毒2（SARS-CoV-2）病毒引起的2019冠状病毒病（COVID-19）的风险和/或预后与肥胖、糖尿病和心血管疾病等慢性疾病有关，而不良饮食质量是这些疾病的一个诱发因素。目的：综合关于饮食对SARS-CoV-2感染风险和重症COVID-19影响的科学证据。方法：按照系统评价和荟萃分析的首选报告项目（PRISMA）指南进行系统评价。在科学网、Scopus和Medline数据库（通过PubMed搜索引擎）中进行文献检索。使用纽卡斯尔-渥太华量表和乔安娜·布里格斯研究所分析性横断面研究批判性评价清单进行偏倚风险分析。结果：纳入14项研究。良好坚持地中海饮食与SARS-CoV-2感染风险降低相关（高依从性与低依从性相比，比值比[OR]=0.44；95%置信区间[CI]，0.22-0.88，在定量分析依从性的研究中，显著OR分别为0.88和0.95），但与COVID-19的严重程度无关。以植物为基础的饮食对COVID-19感染和严重程度也有保护关联。具体而言，根据研究不同，大量食用蔬菜、豆类和谷物，以及低摄入乳制品和红肉对感染和/或COVID-19严重程度显示出保护作用。维生素和益生菌补充剂也降低了感染风险。结论：现有证据表明，以地中海饮食或植物性饮食为基础、适度摄入乳制品和红肉的健康饮食对COVID-19具有保护作用。
