Nutrition in the Actual COVID-19 Pandemic. A Narrative Review
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Clemente-Suárez, Vicente Javier | 2021-06-03
The pandemic of Coronavirus Disease 2019 (COVID-19) has shocked world health authorities generating a global health crisis. The present study discusses the main finding in nutrition
sciences associated with COVID-19 in the literature. We conducted a consensus critical review using
primary sources, scientific articles, and secondary bibliographic indexes, databases, and web pages.
The method was a narrative literature review of the available literature regarding nutrition interventions and nutrition-related factors during the COVID-19 pandemic. The main search engines used
in the present research were PubMed, SciELO, and Google Scholar. We found how the COVID-19
lockdown promoted unhealthy dietary changes and increases in body weight of the population,
showing obesity and low physical activity levels as increased risk factors of COVID-19 affection
and physiopathology. In addition, hospitalized COVID-19 patients presented malnutrition and
deficiencies in vitamin C, D, B12 selenium, iron, omega-3, and medium and long-chain fatty acids
highlighting the potential health effect of vitamin C and D interventions. Further investigations are
needed to show the complete role and implications of nutrition both in the prevention and in the
treatment of patients with COVID-19.
LEER