饮食质量对COVID-19严重程度和结果的影响 - - 一个范围广泛的审查
Athina Tassakos1, Alanna Kloppman1, Jimmy Chun Yu Louie2
1Discipline of Dietetics, Department of Allied Health, School of Health Sciences, Swinburne University of Technology, SPW Building, 1 John St, Hawthorn, VIC, Australia.
Current nutrition reports
|February 1, 2025
概括
高质量的饮食,如地中海饮食,与较低的COVID-19感染率和严重程度有关. 最佳营养可能是疫情防控的关键,但需要更多的研究.
科学领域:
- 营养科学 营养科学
- 流行病学 流行病学
- 公共卫生 公共卫生
背景情况:
- 随着COVID-19的爆发,人们发现了营养对疾病易感性和严重性的潜在影响.
- 饮食质量评分 (DQS) 用于评估饮食模式.
研究的目的:
- 系统地审查有关饮食质量评分 (DQS) 和COVID-19严重程度和结果的证据.
- 评估饮食模式与COVID-19严重程度之间的关联.
主要方法:
- 在不同的人群中进行全面的文献搜索.
- 包括前性队列,病例控制,横截面和生态研究.
- 对评估饮食质量得分 (DQS) 和COVID-19结果的研究分析.
主要成果:
- 更高的饮食质量,特别是地中海,DASH和植物性饮食,与较低的COVID-19感染率和严重程度有关.
- 坚持抗炎饮食可以降低感染和严重疾病的几率.
- 加工食品的消费与COVID-19并发症的增加有关.
结论:
- 观察证据支持将最佳营养整合到流行病准备中.
- 需要进一步的研究,包括干预试验,以确定因果关系并提出建议.
- 饮食质量显示出作为COVID-19预防和管理中的可修改因素的潜力.
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