Tassakos Athina, Kloppman Alanna, Louie Jimmy Chun Yu
Discipline of Dietetics, Department of Allied Health, School of Health Sciences, Swinburne University of Technology, SPW Building, 1 John St, Hawthorn, VIC, Australia.
Curr Nutr Rep. 2025 Feb 1;14(1):27. doi: 10.1007/s13668-025-00618-3.
The COVID-19 pandemic, caused by SARS-CoV-2, has highlighted the potential role of nutrition in modifying disease susceptibility and severity. This review aims to systematically evaluate the current evidence on associations between dietary patterns, assessed using diet quality scores (DQS), and COVID-19 severity and outcomes.
A comprehensive literature search identified 15 studies across diverse populations. Prospective cohort studies generally found higher diet quality associated with lower COVID-19 infection rates. Case-control studies consistently showed reduced odds of COVID-19 infection and severe illness with adherence to anti-inflammatory dietary patterns, particularly the Mediterranean diet. Cross-sectional data revealed associations between higher DQS and reduced COVID-19 symptom burden and improved prognostic biomarkers. An ecological study demonstrated inverse relationships between national-level diet quality and COVID-19 caseloads. Mediterranean, Dietary Approaches to Stop Hypertension (DASH), and plant-based diet scores were notably predictive of favourable outcomes, even after adjusting for confounders. Conversely, consumption of processed foods high in saturated fats, sugars, and additives was linked to increased COVID-19 complications. Despite these findings, research gaps remain, including the impacts of specific dietary components, effect modifiers across populations, and establishing causality through interventional trials. This review highlights the observational evidence supporting the potential integration of optimal nutrition into pandemic preparedness strategies. Further research is needed to strengthen these findings and inform evidence-based dietary recommendations for COVID-19 prevention and management.
由严重急性呼吸综合征冠状病毒2（SARS-CoV-2）引起的2019冠状病毒病（COVID-19）大流行凸显了营养在改变疾病易感性和严重程度方面的潜在作用。本综述旨在系统评估目前关于使用饮食质量评分（DQS）评估的饮食模式与COVID-19严重程度及预后之间关联的证据。
一项全面的文献检索在不同人群中确定了15项研究。前瞻性队列研究通常发现饮食质量越高，COVID-19感染率越低。病例对照研究一致表明，坚持抗炎饮食模式，尤其是地中海饮食，可降低COVID-19感染和重症的几率。横断面数据显示较高的DQS与减轻COVID-19症状负担及改善预后生物标志物之间存在关联。一项生态研究表明国家层面的饮食质量与COVID-19病例数之间呈负相关。即使在调整混杂因素后，地中海饮食、终止高血压饮食方法（DASH）和植物性饮食评分也显著预测了良好的预后。相反，食用富含饱和脂肪、糖和添加剂的加工食品与COVID-19并发症增加有关。尽管有这些发现，但研究差距仍然存在，包括特定饮食成分的影响、不同人群中的效应修饰因素以及通过干预试验确定因果关系。本综述强调了支持将最佳营养纳入大流行防范策略的观察性证据。需要进一步研究以加强这些发现，并为COVID-19的预防和管理提供基于证据的饮食建议。
