Could nutrition modulate COVID-19 susceptibility and severity of disease? A systematic review

James, Philip; Ali, Zakari; Armitage, Andrew E.; Bonell, Ana; Cerami, Anthony; Drakesmith, Hal; Jobe, Modou; Jones, Kerry S.; Liew, Zara; Moore, Sophie E.; Berstein, Fernanda Morales; Nabwera, Helen M; Nadjm, Behzad; Pasricha, Sant‐Rayn; Scheelbeek, Pauline; Silver, Matt J.; Teh, Megan R; Prentice, Andrew M.

doi:10.1101/2020.10.19.20214395

Cited by 16 publications

(13 citation statements)

References 370 publications

(395 reference statements)

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“…Less attention has focused on modifiable risk factors preceding COVID-19 infection. While nutrition may theoretically impact COVID-19 susceptibility [3,6,[30][31][32], few investigations have specifically tested the hypothesis a priori. Low vitamin D status is associated with COVID-19 infection, severity, and mortality [33,34].…”

Section: Discussionmentioning

confidence: 99%

Dietary Behaviors and Incident COVID-19 in the UK Biobank

Rydland

Achenbach

et al. 2021

Nutrients

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Background: Nutritional status influences immunity but its specific association with susceptibility to COVID-19 remains unclear. We examined the association of specific dietary data and incident COVID-19 in the UK Biobank (UKB). Methods: We considered UKB participants in England with self-reported baseline (2006–2010) data and linked them to Public Health England COVID-19 test results—performed on samples from combined nose/throat swabs, using real time polymerase chain reaction (RT-PCR)—between March and November 2020. Baseline diet factors included breastfed as baby and specific consumption of coffee, tea, oily fish, processed meat, red meat, fruit, and vegetables. Individual COVID-19 exposure was estimated using the UK’s average monthly positive case rate per specific geo-populations. Logistic regression estimated the odds of COVID-19 positivity by diet status adjusting for baseline socio-demographic factors, medical history, and other lifestyle factors. Another model was further adjusted for COVID-19 exposure. Results: Eligible UKB participants (n = 37,988) were 40 to 70 years of age at baseline; 17% tested positive for COVID-19 by SAR-CoV-2 PCR. After multivariable adjustment, the odds (95% CI) of COVID-19 positivity was 0.90 (0.83, 0.96) when consuming 2–3 cups of coffee/day (vs. <1 cup/day), 0.88 (0.80, 0.98) when consuming vegetables in the third quartile of servings/day (vs. lowest quartile), 1.14 (1.01, 1.29) when consuming fourth quartile servings of processed meats (vs. lowest quartile), and 0.91 (0.85, 0.98) when having been breastfed (vs. not breastfed). Associations were attenuated when further adjusted for COVID-19 exposure, but patterns of associations remained. Conclusions: In the UK Biobank, consumption of coffee, vegetables, and being breastfed as a baby were favorably associated with incident COVID-19; intake of processed meat was adversely associated. Although these findings warrant independent confirmation, adherence to certain dietary behaviors may be an additional tool to existing COVID-19 protection guidelines to limit the spread of this virus.

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Section: Discussionmentioning

confidence: 99%

Dietary Behaviors and Incident COVID-19 in the UK Biobank

Rydland

Achenbach

et al. 2021

Nutrients

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“…Clinical data of the prevalence of COVID-19, standardized mortality rates, and morbidity rates were collected for further analysis as major aims (NCT04377789, 2020). Although the aim of this clinical trial was to evaluate the pervasiveness of quercetin in prophylaxis group and the mortality rate in treatment group (James et al, 2020), to the best of our knowledge no conspicuous outcome has been published so far in any online databases (Saeedi-Boroujeni and Mahmoudian-Sani, 2021).…”

Section: Quercetinmentioning

confidence: 99%

Traditional Herbal Medicines, Bioactive Metabolites, and Plant Products Against COVID-19: Update on Clinical Trials and Mechanism of Actions

et al. 2021

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SARS-CoV-2 is the latest worldwide pandemic declared by the World Health Organization and there is no established anti-COVID-19 drug to combat this notorious situation except some recently approved vaccines. By affecting the global public health sector, this viral infection has created a disastrous situation associated with high morbidity and mortality rates along with remarkable cases of hospitalization because of its tendency to be high infective. These challenges forced researchers and leading pharmaceutical companies to find and develop cures for this novel strain of coronavirus. Besides, plants have a proven history of being notable wellsprings of potential drugs, including antiviral, antibacterial, and anticancer therapies. As a continuation of this approach, plant-based preparations and bioactive metabolites along with a notable number of traditional medicines, bioactive phytochemicals, traditional Chinese medicines, nutraceuticals, Ayurvedic preparations, and other plant-based products are being explored as possible therapeutics against COVID-19. Moreover, the unavailability of effective medicines against COVID-19 has driven researchers and members of the pharmaceutical, herbal, and related industries to conduct extensive investigations of plant-based products, especially those that have already shown antiviral properties. Even the recent invention of several vaccines has not eliminated doubts about safety and efficacy. As a consequence, many limited, unregulated clinical trials involving conventional mono- and poly-herbal therapies are being conducted in various areas of the world. Of the many clinical trials to establish such agents as credentialed sources of anti-COVID-19 medications, only a few have reached the landmark of completion. In this review, we have highlighted and focused on plant-based anti-COVID-19 clinical trials found in several scientific and authenticated databases. The aim is to allow researchers and innovators to identify promising and prospective anti-COVID-19 agents in clinical trials (either completed or recruiting) to establish them as novel therapies to address this unwanted pandemic.

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“…Given the irreversible effects of early life nutrition ( Leroy et al, 2020 ), the health effects of the pandemic are particularly concerning among nutritionally vulnerable groups such as women and children ( Osendarp et al, 2021 ) as witnessed in previous crises ( Brinkman et al, 2010 ). Further, malnutrition is a co-morbidity factor for Covid-19 infection, worsening risk of severe illness and death ( James et al, 2020 ; Muscogiuri et al, 2020 ; Wu et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%