PDF(Pubmed)
Abstract：
BACKGROUND: COVID-19 is a pandemic caused by nCoV-2019, a new beta-coronavirus from Wuhan, China, that mainly affects the respiratory system and can be modulated by nutrition.
METHODS: This review aims to summarize the current literature on the association between dietary intake and serum levels of micronutrients, malnutrition, and dietary patterns and respiratory infections, including flu, pneumonia, and acute respiratory syndrome, with a focus on COVID-19. We searched for relevant articles in various databases and selected those that met our inclusion criteria.
RESULTS: Some studies suggest that dietary patterns, malnutrition, and certain nutrients such as vitamins D, E, A, iron, zinc, selenium, magnesium, omega-3 fatty acids, and fiber may have a significant role in preventing respiratory diseases, alleviating symptoms, and lowering mortality rates. However, the evidence is not consistent and conclusive, and more research is needed to clarify the mechanisms and the optimal doses of these dietary components. The impact of omega-3 and fiber on respiratory diseases has been mainly studied in children and adults, respectively, and few studies have examined the effect of dietary components on COVID-19 prevention, with a greater focus on vitamin D.
CONCLUSIONS: This review highlights the potential of nutrition as a modifiable factor in the prevention and management of respiratory infections and suggests some directions for future research. However, it also acknowledges the limitations of the existing literature, such as the heterogeneity of the study designs, populations, interventions, and outcomes, and the difficulty of isolating the effects of single nutrients from the complex interactions of the whole diet.
METHODS: This review aims to summarize the current literature on the association between dietary intake and serum levels of micronutrients, malnutrition, and dietary patterns and respiratory infections, including flu, pneumonia, and acute respiratory syndrome, with a focus on COVID-19. We searched for relevant articles in various databases and selected those that met our inclusion criteria.
RESULTS: Some studies suggest that dietary patterns, malnutrition, and certain nutrients such as vitamins D, E, A, iron, zinc, selenium, magnesium, omega-3 fatty acids, and fiber may have a significant role in preventing respiratory diseases, alleviating symptoms, and lowering mortality rates. However, the evidence is not consistent and conclusive, and more research is needed to clarify the mechanisms and the optimal doses of these dietary components. The impact of omega-3 and fiber on respiratory diseases has been mainly studied in children and adults, respectively, and few studies have examined the effect of dietary components on COVID-19 prevention, with a greater focus on vitamin D.
CONCLUSIONS: This review highlights the potential of nutrition as a modifiable factor in the prevention and management of respiratory infections and suggests some directions for future research. However, it also acknowledges the limitations of the existing literature, such as the heterogeneity of the study designs, populations, interventions, and outcomes, and the difficulty of isolating the effects of single nutrients from the complex interactions of the whole diet.
摘要：
背景：COVID-19是由武汉新型β冠状病毒nCoV-2019引起的大流行，中国,主要影响呼吸系统，可以通过营养调节。
方法：这篇综述旨在总结当前有关膳食摄入量与血清微量营养素水平之间关联的文献。营养不良,饮食模式和呼吸道感染，包括流感,肺炎,和急性呼吸道综合症,专注于COVID-19。我们在各种数据库中搜索相关文章，并选择符合我们纳入标准的文章。
结果：一些研究表明，膳食模式，营养不良,和某些营养素，如维生素D，E,A,铁,锌，硒,镁，omega-3脂肪酸，纤维可能在预防呼吸系统疾病方面发挥重要作用，缓解症状,降低死亡率。然而,证据不一致和确凿，需要更多的研究来阐明这些膳食成分的机制和最佳剂量。欧米茄-3和纤维对呼吸系统疾病的影响主要在儿童和成人中进行了研究，分别,很少有研究检查饮食成分对COVID-19预防的影响，更多关注维生素D。
结论：这篇综述强调了营养作为预防和管理呼吸道感染的可改变因素的潜力，并为未来的研究提出了一些方向。然而,它也承认现有文献的局限性，例如研究设计的异质性，人口,干预措施，和结果，以及难以从整个饮食的复杂相互作用中分离出单一营养素的影响。
方法：这篇综述旨在总结当前有关膳食摄入量与血清微量营养素水平之间关联的文献。营养不良,饮食模式和呼吸道感染，包括流感,肺炎,和急性呼吸道综合症,专注于COVID-19。我们在各种数据库中搜索相关文章，并选择符合我们纳入标准的文章。
结果：一些研究表明，膳食模式，营养不良,和某些营养素，如维生素D，E,A,铁,锌，硒,镁，omega-3脂肪酸，纤维可能在预防呼吸系统疾病方面发挥重要作用，缓解症状,降低死亡率。然而,证据不一致和确凿，需要更多的研究来阐明这些膳食成分的机制和最佳剂量。欧米茄-3和纤维对呼吸系统疾病的影响主要在儿童和成人中进行了研究，分别,很少有研究检查饮食成分对COVID-19预防的影响，更多关注维生素D。
结论：这篇综述强调了营养作为预防和管理呼吸道感染的可改变因素的潜力，并为未来的研究提出了一些方向。然而,它也承认现有文献的局限性，例如研究设计的异质性，人口,干预措施，和结果，以及难以从整个饮食的复杂相互作用中分离出单一营养素的影响。
