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PRACA PRZEGLĄDOWA
Choroba koronawirusowa 2019 (COVID-19) a stan odżywienia i sposób żywienia – przegląd literatury
1
Student Wydziału Medycznego, kierunek Dietetyka, Uniwersytet Medyczny im. Karola Marcinkowskiego w Poznaniu,
Polska
2
Katedra i Zakład Fizjologii
Uniwersytet Medyczny im. Karola Marcinkowskiego
w Poznaniu, Polska
Autor do korespondencji
Med Og Nauk Zdr. 2022;28(2):111-120
SŁOWA KLUCZOWE
DZIEDZINY
Zdrowie publiczneProfilaktyka chorób i promocja zdrowiaEpidemiologiaZdrowie środowiskoweŻywność i żywienieChoroby cywilizacyjne
STRESZCZENIE
Wprowadzenie i cel:
Obecnie świat opanowany jest przez pandemię choroby koronawirusowej (COVID-19), która mocno wpływa na system ochrony zdrowia. Sposób żywienia i stan odżywienia organizmu mają znaczący wpływ na przebieg oraz wynik leczenia COVID-19. Celem pracy jest podsumowanie dotychczasowego stanu wiedzy na temat wpływu sposobu żywienia i stanu odżywienia na rozwój i przebieg choroby koronawirusowej oraz przedstawienie propozycji zaleceń żywieniowych dotyczących postępowania dietetycznego w leczeniu COVID-19
Metody przeglądu:
Do wyszukiwania użyto bazy PubMed i fraz w języku angielskim: „COVID-19”, „SARS-CoV-2”, „żywienie”, „dieta” oraz oficjalnych stron internetowych organizacji i stowarzyszeń medycznych.
Opis stanu wiedzy:
Przewlekły stan zapalny, zaburzenia układu odpornościowego, choroby przewlekłe, zaburzenia stanu odżywienia i niedobór składników odżywczych mogą stanowić czynniki związane z ciężkością i przebiegiem COVID-19. Składniki odżywcze pełnią rolę w modulowaniu odpowiedzi immunologicznej i wykazują działanie przeciwzapalne. Badania sugerują znaczenie mikroskładników odżywczych w interakcjach między układem odpornościowym a wirusami, w tym SARS-CoV-2. Rolę w modulowaniu odpowiedzi immunologicznej odgrywają: cynk, selen, miedź, żelazo, witaminy D, A, C, E oraz z grupy B, a także probiotyki. Niedobór tych składników może powodować niekorzystny przebieg choroby koronawirusowej.
Podsumowanie:
Stan odżywienia organizmu, sposób żywienia, w tym dostarczenie niezbędnych składników odżywczych mogą powodować zmniejszenie podatności na zachorowanie oraz łagodzić ciężkość przebiegu choroby koronawirusowej. Rola żywienia i interwencji dietetycznych w COVID-19 jest bardzo obiecująca. Obszar ten jest nowatorski, dlatego potrzebne są dalsze badania, aby uzasadnić korzyści tych działań w zwalczaniu choroby koronawirusowej.
Obecnie świat opanowany jest przez pandemię choroby koronawirusowej (COVID-19), która mocno wpływa na system ochrony zdrowia. Sposób żywienia i stan odżywienia organizmu mają znaczący wpływ na przebieg oraz wynik leczenia COVID-19. Celem pracy jest podsumowanie dotychczasowego stanu wiedzy na temat wpływu sposobu żywienia i stanu odżywienia na rozwój i przebieg choroby koronawirusowej oraz przedstawienie propozycji zaleceń żywieniowych dotyczących postępowania dietetycznego w leczeniu COVID-19
Metody przeglądu:
Do wyszukiwania użyto bazy PubMed i fraz w języku angielskim: „COVID-19”, „SARS-CoV-2”, „żywienie”, „dieta” oraz oficjalnych stron internetowych organizacji i stowarzyszeń medycznych.
Opis stanu wiedzy:
Przewlekły stan zapalny, zaburzenia układu odpornościowego, choroby przewlekłe, zaburzenia stanu odżywienia i niedobór składników odżywczych mogą stanowić czynniki związane z ciężkością i przebiegiem COVID-19. Składniki odżywcze pełnią rolę w modulowaniu odpowiedzi immunologicznej i wykazują działanie przeciwzapalne. Badania sugerują znaczenie mikroskładników odżywczych w interakcjach między układem odpornościowym a wirusami, w tym SARS-CoV-2. Rolę w modulowaniu odpowiedzi immunologicznej odgrywają: cynk, selen, miedź, żelazo, witaminy D, A, C, E oraz z grupy B, a także probiotyki. Niedobór tych składników może powodować niekorzystny przebieg choroby koronawirusowej.
Podsumowanie:
Stan odżywienia organizmu, sposób żywienia, w tym dostarczenie niezbędnych składników odżywczych mogą powodować zmniejszenie podatności na zachorowanie oraz łagodzić ciężkość przebiegu choroby koronawirusowej. Rola żywienia i interwencji dietetycznych w COVID-19 jest bardzo obiecująca. Obszar ten jest nowatorski, dlatego potrzebne są dalsze badania, aby uzasadnić korzyści tych działań w zwalczaniu choroby koronawirusowej.
Introduction and objective:
Currently, the world is affected by the pandemic caused by coronavirus disease (COVID-19), which strongly affects the health care system. Dietary habits and nutritional status of the body significantly influence the course and outcome of COVID-19 treatment. The aim of this study is the summary of the current knowledge about the impact of dietary habits and nutritional status on the development and course of coronavirus disease and the presentation of nutritional recommendations for the dietary management in COVID-19 treatment.
Review methods:
The PubMed database and the official websites of medical organizations and associations were searched for the English phrases ‘COVID-19’, ‘SARS-CoV-2’, ‘nutrition’, ‘diet’.
Abbreviated description of the state of knowledge:
Chronic inflammation, immune system disorders, chronic diseases, nutritional status disorders and deficiency of nutrients might present possible factors associated with the severity and course of COVID-19. The nutrients play a direct role as cofactors and regulators of the immune system and reveal antiinflammatory effects. The supply of zinc, selenium, copper, iron, vitamin D, A, C, and B-group, as well as probiotics is important for the optimal function of the immune system. Deficiency of this micronutrients plays a remarkable role in an adverse course of COVID-19.
Summary:
The nutritional status of the body, dietary habits including the supply of necessary nutrients can have an impact of the reduction of susceptibility and alleviate the adverse consequences of coronavirus disease. The role of diet and nutritional interventions in COVID-19 is highly promising. This area of study is innovative; therefore, further investigations are needed to justify specific benefits from these actions for combating coronavirus disease.
Currently, the world is affected by the pandemic caused by coronavirus disease (COVID-19), which strongly affects the health care system. Dietary habits and nutritional status of the body significantly influence the course and outcome of COVID-19 treatment. The aim of this study is the summary of the current knowledge about the impact of dietary habits and nutritional status on the development and course of coronavirus disease and the presentation of nutritional recommendations for the dietary management in COVID-19 treatment.
Review methods:
The PubMed database and the official websites of medical organizations and associations were searched for the English phrases ‘COVID-19’, ‘SARS-CoV-2’, ‘nutrition’, ‘diet’.
Abbreviated description of the state of knowledge:
Chronic inflammation, immune system disorders, chronic diseases, nutritional status disorders and deficiency of nutrients might present possible factors associated with the severity and course of COVID-19. The nutrients play a direct role as cofactors and regulators of the immune system and reveal antiinflammatory effects. The supply of zinc, selenium, copper, iron, vitamin D, A, C, and B-group, as well as probiotics is important for the optimal function of the immune system. Deficiency of this micronutrients plays a remarkable role in an adverse course of COVID-19.
Summary:
The nutritional status of the body, dietary habits including the supply of necessary nutrients can have an impact of the reduction of susceptibility and alleviate the adverse consequences of coronavirus disease. The role of diet and nutritional interventions in COVID-19 is highly promising. This area of study is innovative; therefore, further investigations are needed to justify specific benefits from these actions for combating coronavirus disease.
Rosiejka D, Korek E. Choroba koronawirusowa 2019 (COVID-19) a stan odżywienia i sposób żywienia – przegląd literatury. Med Og Nauk Zdr.
2022; 28(2): 111–120. doi: 10.26444/monz/148058
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