Diet and COVID-19

This 2020 review demonstrates how important optimal intake of the relevant nutrients is to strengthen the immune system during the COVID-19 crisis. Deficiencies in micronutrients such as vitamin A and zinc have been linked to higher infection risk, while sufficient consumption of proteins is required for optimal antibody production. It is also commonly said that poor nutrient status is associated with inflammation and oxidative stress, which in turn can impact the immune system. Iddir et al. (2020) states that vitamins C and E, and phytochemicals such as carotenoids and polyphenols show great anti-inflammatory and antioxidant capacity, while there is also evidence that the short-chain fatty acids that form via the fermentation of dietary fiber by the gut microbiota may possess anti-inflammatory effects. Moreover, vitamin D may be able to disturb viral cellular infection by interacting with cell entry receptors (angiotensin converting enzyme 2).