Nutritional status and selenium biomarkers in COVID-19

The Coronavirus Disease 2019 (COVID-19), caused by SARS-CoV-2, causes severe systemic effects. The oxidative mechanism of COVID-19 is characterized by excessive production of reactive oxygen species within infected cells, contributing to oxidative stress, cellular damage, and inflammation. Clinical features, dietary intake, and micronutrients influence infection severity. Selenium is an essential micronutrient that plays a crucial role in modulating oxidative stress and inflammatory responses. These responses are closely associated with COVID-19 severity and progression.

This study was conducted in northern Mexico between June and October 2020. Participants included adults aged 18 y and older with healthy and PCR-confirmed SARS-CoV-2 infection.

We found that patients with COVID-19 exhibited a higher prevalence of overweight or obesity, although there were no significant differences in BMI or by age. Body composition analysis revealed that female COVID-19 patients had significantly higher fat mass and lower fat-free mass compared to healthy females. Dietary analysis showed both groups had elevated caloric intake, characterized by high consumption of total fats, saturated fats, and added sugars, concurrent with inadequate fiber and vitamin D intake. COVID-19 patients had selenium intake within recommendations. However, Selenoprotein P was lower in moderate/severe COVID-19 patients. Serum albumin and glutathione peroxidase (GPx) were significantly reduced in COVID-19 patients, potentially suggesting systemic inflammation.

This study highlights the importance of assessing nutritional status and dietary patterns to understand their potential role in disease progression and recovery, emphasizing the relevance of essential nutrients in maintaining health during infections and the need for further research to linking selenium, inflammation, and clinical outcomes.