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Perspective
Volume 7 Issue 9 - 2020
Nutrition and Covid-19: State of the Art
Carmine Finelli1,2*
1Department of Internal Medicine, Ospedale Cav. R. Apicella - ASL Napoli 3 Sud, Via di Massa, Pollena, Napoli, Italy
2Covid Hospital Boscotrecase - ASL Napoli 3 Sud, Via Lenza, Boscotrecase, Napoli, Italy
*Corresponding Author: Carmine Finelli, Department of Internal Medicine, Ospedale Cav. R. Apicella - ASL Napoli 3 Sud, Via di Massa, Pollena, Napoli, Italy.
Received: July 28, 2020; Published: August 26, 2020




The infection with coronavirus disease - 2019 (COVID-19) represents a double risk for diabetes patients. Diabetes has been documented to be a risk factor for the severity of the disease, although patients tend to control glucose in a situation where food consumption is lower and more complex [1]. COVID-19 is triggered by the SARS-CoV-2 coronavirus (severe acute respiratory syndrome coronavirus-2), which has rapidly spread to many countries around the world [2,3]. Older patients and people of all ages who may have significant underlying health conditions- combined with obesity -may be at high risk for acute disease from COVID-19. Although general obesity is a risk factor for many diseases, several clinical studies have shown that the accumulation of visceral fat is most closely linked to different health conditions, such as cardiovascular diseases, insulin resistance and type 2 diabetes mellitus [3-5]. Moreover, diligent cardiometabolic surveillance of patients who have endured serious COVID-19 disease may be needed [6].

References

  1. Finelli C. “Diabetes and Covid 19: Current Status!” EC Diabetes and Metabolic Research7 (2020): 09-12.
  2. Siordia JA Jr. “Epidemiology and clinical features of COVID-19: A review of current literature”. Journal of Clinical Virology 127 (2020): 104357.
  3. Finelli C. “Obesity and Covid 19: Possible Risks!” EC Endocrinology and Metabolic Research6 (2020): 01-03.
  4. Finelli C., et al. “Should visceral fat be reduced to increase longevity?” Ageing Research Reviews 4 (2013): 996-1004.
  5. Finelli C. “Metabolic Syndrome and Adipose Tissue: Potential Connections”. EC Endocrinology and Metabolic Research9 (2019): 35-37.
  6. Finelli C. “Metabolic Syndrome and COVID 19: Current Condition”. EC Endocrinology and Metabolic Research7 (2020): 01-02.
  7. Fierabracci A., et al. “COVID-19: A Review on Diagnosis, Treatment, and Prophylaxis”. International Journal of Molecular Sciences 14 (2020): E5145.
  8. Finelli C. “Obesity, COVID-19 and immunotherapy: the complex relationship”. Immunotherapy (2020).
  9. Hajat C and Kishore SP. “The case for a global focus on multiple chronic conditions”. BMJ Glob Health3 (2018): e000874.
  10. Singh AK., et al. “Prevalence of co-morbidities and their association with mortality in patients with COVID-19: A systematic review and meta-analysis”. Diabetes, Obesity and Metabolism (2020).
  11. Springmann M., et al. “The healthiness and sustainability of national and global food based dietary guidelines: modelling study”. British Medical Journal 370 (2020): m2322.
  12. Forouhi NG and Unwin N. “Global diet and health: old questions, fresh evidence, and new horizons”. Lancet10184 (2019): 1916-1918.
  13. Mena B., et al. “Exploring Meal and Snacking Behaviour of Older Adults in Australia and China”. Foods4 (2020): 426.
  14. Calderón-Larrañaga A., et al. “Multimorbidity and functional impairment-bidirectional interplay, synergistic effects and common pathways”. Journal of Internal Medicine 3 (2019): 255-271.
  15. Maggini S., et al. “Immune Function and Micronutrient Requirements Change over the Life Course”. Nutrients10 (2018): 1531.
  16. Buhl SF., et al. “Effects of high-protein diet combined with exercise to counteract frailty in pre-frail and frail community-dwelling older adults: study protocol for a three-arm randomized controlled trial”. Trials 1 (2020): 637.
  17. Smith ML., et al. “A Brief Intervention for Malnutrition among Older Adults: Stepping Up Your Nutrition”. International Journal of Environmental Research and Public Health 10 (2020): 3590.
  18. Caccialanza R., et al. “Early nutritional supplementation in non-critically ill patients hospitalized for the 2019 novel coronavirus disease (COVID-19): Rationale and feasibility of a shared pragmatic protocol”. Nutrition 74 (2020): 110835.
  19. Iddir M., et al. “Strengthening the Immune System and Reducing Inflammation and Oxidative Stress through Diet and Nutrition: Considerations during the COVID-19 Crisis”. Nutrients6 (2020): 1562.
  20. Butler MJ and Barrientos RM. “The impact of nutrition on COVID-19 susceptibility and long-term consequences”. Brain, Behavior, and Immunity 87 (2020): 53-54.
Citation: Carmine Finelli. “Nutrition and Covid-19: State of the Art”. EC Endocrinology and Metabolic Research 7.9 (2020): 21-23.

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