COVID-19,营养和生活方式 饮食行为:叙述性审查
Giovanni Cangelosi1, Sara Morales Palomares2, Paola Pantanetti1
1Unit of Diabetology, ASUR Marche, 63900 Fermo, Italy.
Diseases (Basel, Switzerland)
|August 28, 2024
概括
营养素和饮食影响COVID-19的结果. 维生素D和其他补充剂可能会减少症状和死亡风险,但需要对omega-3和益生菌进行更多研究.
科学领域:
- 营养科学 营养科学
- 免疫学 免疫学 免疫学
- 流行病学 流行病学
背景情况:
- 严重急性呼吸系统综合征冠状病毒2 (SARS-CoV-2) 导致了COVID-19大流行.
- 饮食和营养对于免疫功能和预防病毒性疾病,炎症和血栓形成至关重要.
- 生活方式和饮食行为影响传染病的易感性和结果.
研究的目的:
- 研究营养摄入量,饮食行为和SARS-CoV-2感染之间的关系.
- 分析营养状况对COVID-19严重程度和死亡率的影响.
- 审查特定营养素和生活方式因素在管理COVID-19中的作用.
主要方法:
- 进行了对初级研究的叙述性审查.
- 在PubMed-Medline数据库中进行文献搜索.
- 分析了21项相关研究,重点关注维生素,欧米茄-3,益生菌和生活方式行为.
主要成果:
- 维生素补充剂在减少COVID-19症状和死亡率方面显示出有前途.
- 维生素D在增强COVID-19患者免疫反应方面表现出有效性.
- 初步证据表明,欧米茄-3和益生菌对门诊患者有好处,需要进一步调查.
结论:
- 锁定引发的生活方式变化对心理健康产生了负面影响.
- 减少体力活动和不良饮食习惯在疫情期间加剧了健康问题.
- 营养策略和健康的生活方式选择对于管理COVID-19和整体健康至关重要.
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