The Impact of Nutrition on the COVID-19 Pandemic and the Impact of the COVID-19 Pandemic on Nutrition

Rodriguez-Leyva, Delfin; Pierce, Grant N.

doi:10.3390/nu13061752

Cited by 56 publications

(49 citation statements)

References 64 publications

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“…Authors [ 35 , 69 , 114 ] indicated that the stress associated with pandemic influenced on increases in emotional food of consumption, tasty but with high energy value. It should be emphasized that poor food choices in the long term could result in increased risk factors for cardiovascular diseases, diabetes, and cancer [ 115 ]. Many authors also noted positive changes, such as an increase in the consumption of vegetables and fruits, legumes, and fish [ 32 , 33 , 63 , 67 ].…”

Section: Discussionmentioning

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: Discussionmentioning

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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“…It has been speculated that certain dietary habits predominant in the Asian countries might have contributed to lesser severity and low death rates compared to those of the European and American countries [ 10 ]. Recently, Rodriguez and Pierce [ 11 ] reviewed the impact the nutritional status in COVID-19 and suggested a possibility that food habits can modulate infectious disease and the inflammatory processes associated with it positively or negatively by altering the immune system during COVID-19. Although inconclusive the impact of vitamin D and zinc status in COVID-19 patients regarding viral transmission and its clinical symptoms has distinctly emerged in various studies.…”

Section: Introductionmentioning

confidence: 99%

“…Although inconclusive the impact of vitamin D and zinc status in COVID-19 patients regarding viral transmission and its clinical symptoms has distinctly emerged in various studies. It has been concluded by Rodriguez and Pierce [ 11 ] that those nutritional interventions may have effects on the incidence of COVID-19 infection and mortality rates [ 11 ]. Other factors responsible for these variations in the severity and mortality rate include obesity, old age, diabetes, and cardiovascular diseases [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Role of ACE2-Ang (1–7)-Mas axis in post-COVID-19 complications and its dietary modulation

et al. 2021

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Severe acute respiratory syndrome-coronavirus-2 (COVID-19) virus uses Angiotensin-Converting Enzyme 2 (ACE2) as a gateway for their entry into the human body. The ACE2 with cleaved products have emerged as major contributing factors to multiple physiological functions and pathogenic complications leading to the clinical consequences of the COVID-19 infection Decreased ACE2 expression restricts the viral entry into the human cells and reduces the viral load. COVID-19 infection reduces the ACE2 expression and induces post-COVID-19 complications like pneumonia and lung injury. The modulation of the ACE2-Ang (1–7)-Mas (AAM) axis is also being explored as a modality to treat post-COVID-19 complications. Evidence indicates that specific food components may modulate the AAM axis. The variations in the susceptibility to COVID-19 infection and the post-COVID its complications are being correlated with varied dietary habits. Some of the food substances have emerged to have supportive roles in treating post-COVID-19 complications and are being considered as adjuvants to the COVID-19 therapy. It is possible that some of their active ingredients may emerge as the direct treatment for the COVID-19.

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“…Russia, Brazil, and China have low PoU, these nations share a large undernourished population. Benefits of nutritional supplementation in COVID-19 are speculated as well reported in various investigations (Rodriguez-Leyva and Pierce, 2021). Effector and regulator molecules of psycho-physiological homeostasis are ultimately derived from the diet components.…”

Section: Introductionmentioning

confidence: 86%

“…On the other hand, pathological manifestations [respiratory distress, gastrointestinal (GI) complications, loss of appetite, and deficient nutrient absorption] caused malnutrition in COVID-19 patients (Zvolensky et al, 2020) Nutritional deficiencies, mainly in protein and vitamin uptake, can have a negative impact on immunity against infections including COVID-19. The unexpected epidemiological burden and post-COVID consequences are disrupting the nutritional status and survival especially those from low-and middle-income countries, and of young age (Rodriguez-Leyva and Pierce, 2021). At the global level, the Committee on World Food Security High Level Panel of Experts on Food Security and Nutrition in its 2020 report discussed the COVID-19 consequences on various dimensions of food availability through initial to long-term effects.…”

Section: Introductionmentioning

confidence: 99%

Interplay of Nutrition and Psychoneuroendocrineimmune Modulation: Relevance for COVID-19 in BRICS Nations

Mehta

Ratre

Sharma³

et al. 2021

Front. Microbiol.

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The consequences of COVID-19 are not limited to physical health deterioration; the impact on neuropsychological well-being is also substantially reported. The inter-regulation of physical health and psychological well-being through the psychoneuroendocrineimmune (PNEI) axis has enduring consequences in susceptibility, treatment outcome as well as recuperation. The pandemic effects are upsetting the lifestyle, social interaction, and financial security; and also pose a threat through perceived fear. These consequences of COVID-19 also influence the PNEI system and wreck the prognosis. The nutritional status of individuals is also reported to have a determinative role in COVID-19 severity and convalescence. In addition to energetic demand, diet also provides precursor substances [amino acids (AAs), vitamins, etc.] for regulators of the PNEI axis such as neurotransmitters (NTs) and immunomodulators. Moreover, exaggerated immune response and recovery phase of COVID-19 demand additional nutrient intake; widening the gap of pre-existing undernourishment. Mushrooms, fresh fruits and vegetables, herbs and spices, and legumes are few of such readily available food ingredients which are rich in protein and also have medicinal benefits. BRICS nations have their influences on global development and are highly impacted by a large number of confirmed COVID-19 cases and deaths. The adequacy and access to healthcare are also low in BRICS nations as compared to the rest of the world. Attempt to combat the COVID-19 pandemic are praiseworthy in BRICS nations. However, large population sizes, high prevalence of undernourishment (PoU), and high incidence of mental health ailments in BRICS nations provide a suitable landscape for jeopardy of COVID-19. Therefore, appraising the interplay of nutrition and PNEI modulation especially in BRICS countries will provide better understanding; and will aid in combat COVID-19. It can be suggested that the monitoring will assist in designing adjunctive interventions through medical nutrition therapy and psychopsychiatric management.

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The Impact of Nutrition on the COVID-19 Pandemic and the Impact of the COVID-19 Pandemic on Nutrition

Cited by 56 publications

References 64 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?

Role of ACE2-Ang (1–7)-Mas axis in post-COVID-19 complications and its dietary modulation

Interplay of Nutrition and Psychoneuroendocrineimmune Modulation: Relevance for COVID-19 in BRICS Nations

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