Nutrition in the Actual COVID-19 Pandemic. A Narrative Review

Clemente-Suárez, Vicente Javier; Ramos-Campo, Domingo Jesús; Mielgo-Ayuso, Juan; Dalamitros, Athanasios A.; Nikolaidis, Pantelis Theodoros; Hormeño-Holgado, Alberto; Tornero-Aguilera, José Francisco

doi:10.3390/nu13061924

Cited by 102 publications

(105 citation statements)

References 175 publications

(219 reference statements)

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“…Some studies indicate the socio-economic effects of pandemic on individual aspects of the world economy [ 54 , 55 , 56 , 57 , 58 ]. Many previous research papers [ 14 , 28 , 32 , 33 , 34 , 35 , 53 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 ] conducted during the pandemic were devoted to the impact of the situation on eating habits, adherence to a the Mediterranean diet in Italy, a potential protective role of micronutrients, phytochemicals and Mediterranean diet against COVID-19, the potential to increase the stress level and its associated impact on the pre-existing diseases such as diabetes and changes in the diet of people or the impact of nutritional status in patients with COVID-19 and those who have had the disease [ 61 , 72 , 73 , 74 ]. So far, only a few studies [ 31 , 63 ] have analyzed the impact of the pandemic on use of food services.…”

Section: Literature Reviewmentioning

confidence: 99%

Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

et al. 2021

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The SARS-CoV-2 pandemic in 2020–2021 changed the eating habits of people around the world. The aim of this study is to understand the effects of COVID-19 on changing consumers’ eating habits, including their concerns about food service nutrition in case of new disease risk factors. The survey conducted using the computer-assisted web-based interviewing method on a group of 1021 adult respondents in Poland. We collected information about consumer choices and habits related to use of food services during the pandemic. This research found that COVID-19 had an impact on consumers’ use of food services, both on-site and take-away. Using cluster analysis, we identified five main groups of food service consumers. It was found that almost half of the respondent group did not change their diet during the pandemic, 20% of respondents changed their diet to a positive one, and 20% to a diet that was negative. For respondents the most important forms of protection against COVID-19 in catering establishments were hand disinfection (70.3%), table disinfection (70.4%), wearing of masks and visors by staff (68.2%), and the possibility of cashless payments (64.6%). Based on cluster analysis (eight consumer clusters), we stated that majority of respondents did not see any threats to using catering service during the pandemic. Only a small group (8.1%) of respondents were afraid of the possibility of getting sick with COVID-19. This study presented the effects of COVID-19 on consumer eating behavior in catering and their concerns with food services uses. Discovering consumer concerns can reduce risk, increase food safety and improve eating habits.

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Section: Literature Reviewmentioning

confidence: 99%

Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

et al. 2021

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“…Yet, symptomatology will disappear only when the person can perceive the disease as something manageable and with no death risk. Strategies and policies such as social distancing and quarantine, and limitations in mobility, will need to be examined by each country regarding not only its epidemiological context, but also the mental health conditions of its population [ 169 ]. A greater number of state and government questionnaires to track these signs would be ideal to help make decisions regarding the health of the citizenry.…”

Section: Discussion Highlights and Practical Applicationsmentioning

confidence: 99%

The Impact of the COVID-19 Pandemic on Mental Disorders. A Critical Review

Clemente-Suárez

Martínez–González

Benitez-Agudelo

et al. 2021

IJERPH

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The COVID-19 pandemic has impacted the lives of the worldwide population. Citizens suffer the social, economic, physiological, and psychological effects of this pandemic. Primary sources, scientific articles, and secondary bibliographic indexes, databases, and web pages were used for a consensus critical review. The method was a narrative review of the available literature to summarize the existing literature addressing mental health concerns and stressors related to the COVID-19 pandemic. The main search engines used in the present research were PubMed, SciELO, and Google Scholar. We found the pandemic has had a direct impact on psychopathologies such as anxiety, increasing its ratios, and depression. Other syndromes such as burnout and post-traumatic stress disorder have increased with the pandemic, showing a larger incidence among medical personnel. Moreover, eating disorders and violence have also increased. Public authorities must prepare healthcare systems for increasing incidences of mental pathologies. Mental health apps are one of the tools that can be used to reach the general population.

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“…Many publications and reviews have suggested that a person's diet plays an important role in the development of COVID-19 outcomes [32][33][34][35][36][37][38][39][40]. For a long time, nutritionists believe that an optimal diet helps in the fight against diseases, including infectious ones, since proper nutrition improves the immune system and strengthens the body's defenses [32,[38][39][40][41]. Nutritional deficiencies and low metabolic rates have been suggested to exacerbate the disease and increase mortality [32,34,36,42].…”

Section: Relation Between Dietary Habits and Progress Of Sars-cov-2 Infectionmentioning

confidence: 99%

“…Nutritional deficiencies and low metabolic rates have been suggested to exacerbate the disease and increase mortality [32,34,36,42]. Therefore, patients with COVID-19 were recommended, an enriched diet with all essential nutrients, vitamins and minerals [5,36,38,[42][43]. It was suggested, that a Mediterranean diet can reduce the risk of severe SARS-CoV-2 disease and COVID-19 mortality [44].…”

Section: Relation Between Dietary Habits and Progress Of Sars-cov-2 Infectionmentioning

confidence: 99%

“…Several studies have shown that COVID-19 disease was worsening not only due to malnutrition, but also due to obesity [33][34][35][36][37]. To combat the infectious disease COVID-19, excessive consumption of fatty and protein foods was recommended [38]. Opposite assumptions were the following: a plant-based diet is beneficial for recovery from COVID-19 [45] and the severity of the development of the epidemic process of SARS-CoV-2 in humans directly depends on the amount of fat and protein consumed, as has been shown for populations of continents and different regions [28].…”

Section: Relation Between Dietary Habits and Progress Of Sars-cov-2 Infectionmentioning

confidence: 99%

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The development and outcomes of the COVID-19 disease correlate with the type of nutrition

Пономаренко¹

2023

Preprint

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Aim. Analyze the role of diet in the process of infection with the SARS-CoV-2 coronavirus and identify factors that correlate with a decrease in the pathogenic consequences of the COVID-19 disease. Materials and methods. The information and data required for this review were found in scientific publications and the media available on the Internet, as well as obtained from statistical databases using specific keywords, both for a single tag, and in various combinations of them. Statistical samples were managed from sources and facts available on the Internet. Results and discussion. The relationship between nutritional factors and the impact of the 15-month COVID-19 pandemic in different regions was investigated using various available statistics for five continents and 47 countries. A clear relationship was found between the prevalence of the SARS-CoV-2 epidemic and the amount of food consumed, with correlations in the negative range r = -0.98 and r = -0.66 for plant proteins and with a correlation coefficient r = 0.92 for animal proteins. Also, excessive sugar consumption increases the severity of COVID-19 with correlation coefficients in the range of r = 0.99-0.72. Conclusions. Quantitative analysis of statistical data and an assessment of nutritional factors during the development of a 15-month pandemic in various regions showed that the severity of the infectious process of the SARS-CoV-2 virus and the COVID-19 disease was aggravated by excessive consumption of sugar, fat and total protein. The number of people infected with the virus or deaths from COVID-19 per 100,000 inhabitants was radically lower in regions where more plant foods were consumed than products of animal origin.

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Nutrition in the Actual COVID-19 Pandemic. A Narrative Review

Cited by 102 publications

References 175 publications

Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

The Impact of the COVID-19 Pandemic on Mental Disorders. A Critical Review

The development and outcomes of the COVID-19 disease correlate with the type of nutrition

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