Nutrition and the Covid-19 pandemic: Three factors with high impact on community health

Abstract

Aims In the course of the COVID-19 pandemic, multiple suggestions have been delivered through websites and social media referring to natural substances and various kinds of supplements with thaumaturgical properties in preventing and/or fighting the coronavirus infection. Indeed, there is no clinical trial evidence that a dietary or pharmacological supplementation of any particular substance will increase the effectiveness of the immune defences. There are however three nutritional issues that deserve special attention under the present circumstances, namely vitamin D deficiency, excess salt intake and inappropriate alcohol consumption. Here is a short review of the current knowledge about the possible role of these factors in the immunity defence system and their potential impact on the modulation of the immune response to SARS-COV2 infection. Data synthesis For all of these factors there is convincing evidence of an impact on the immune defence structure and function. In the absence of RCT demonstration that increased ingestion of any given substance may confer protection against the new enemy, special attention to correction of these three nutritional criticisms is certainly warranted at the time of COVID pandemic. Conclusions We propose that the inappropriate intake of salt and alcohol and the risk of inadequate vitamin D status should be object of screening, in particular in subjects at high mortality risk from SARS-COV 2 infection, such as institutionalised elderly subjects and all those affected by predisposing conditions.

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“…During the COVID-19 pandemic, the influence of social isolation and lockdowns on eating patterns should not be ignored, as it has already had acute impacts and will most likely have long-term negative consequences for public health. Poor dietary habits that are continued over time will increase plasma risk factors for cardiovascular disease, diabetes, and cancer [57,58].…”

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“…Butler and Barrientos (2020) suggested that highly processed diets composed of high fat and carbohydrate content, low fiber foods may play a significant role in not only association with risk factors but also with negative impacts on innate and adaptive immunological function ( 46 ). Excessive dietary sodium and alcohol in addition to deficiencies in vitamin D may also negatively predispose an individual to be at greater risk for infection and greater severity of the disease ( 47 ). Yet, Downer, Berkowitz, Harlan, Olstad, and Mozaffarian, et al (2020) suggest that targeted nutritional interventions have a significant role in the treatment, prevention, management, and reversal of some diseases ( 48 ).…”