Coronavirus Disease 19 from the Perspective of Ageing with Focus on Nutritional Status and Nutrition Management—A Narrative Review

Rothenberg, Elisabet

doi:10.3390/nu13041294

Cited by 23 publications

(25 citation statements)

References 72 publications

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“…In addition to the above‐related factors, the loss of appetite is mainly caused by the disease of COVID‐19 itself. Physiological‐related factors comprise loss of smell, loss of taste, flavour perception, fever, inflammation and gastrointestinal symptoms in some patients (Chaaban et al., 2021 ; Pan et al., 2020 ; Risso et al., 2020 ; Rothenberg, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Appetite loss, death anxiety and medical coping modes in COVID‐19 patients: a cross‐sectional study

Zeng

Cao

et al. 2021

Nursing Open

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COVID-19 has been known as a respiratory illness caused by severe acute respiratory syndrome, which has been threatening the health of the public around the world (Legido-Quigley et al. 2020;Li et al., 2020). Increasing evidence has proved it raises some digestive symptoms, such as anorexia, diarrhoea, nausea and vomiting, were found in patients diagnosed with COVID-19 (Richards & Andrews, 2004;Aguila et al., 2020;Ungaro et al., 2020). This was consistent with what we were aware of when providing nursing care for patients with COVID-19. Some patients denied eating or had a lower level of appetite during their treatment. Because of this, there is a recognized need for managing their malnutrition that attributed to the alterations of smell and taste and lack of appetite (Lechien et al., 2020). Besides, this negative impact on food intake might also result in malnutrition and weight loss (Harris et al., 2017

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Section: Discussionmentioning

confidence: 99%

Appetite loss, death anxiety and medical coping modes in COVID‐19 patients: a cross‐sectional study

Zeng

Cao

et al. 2021

Nursing Open

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“…Inflammaging has since been investigate a whole range of age-related diseases within the so-called “network theory of aging”. Recently, in the pandemic of coronavirus disease 2019 (COVID-19), inflammaging gained additional attention in view of the observed cytokine storm and autoimmunity during infection among older patients, which can result in multiple organ failure and is in general associated with a worse disease outcome [ 135 , 136 ] and of course potentially increases the risk for malnutrition, though data are lacking [ 137 ]. This severe systemic inundation of cytokines might be further triggered by the dysregulated immune system in old age (immunosenescence), which is expressed in an imbalanced homeostasis of pro- and anti-inflammatory mediators [ 135 ].…”

Section: Determinants Of Malnutritionmentioning

confidence: 99%

Malnutrition in Older Adults—Recent Advances and Remaining Challenges

2021

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Malnutrition in older adults has been recognised as a challenging health concern associated with not only increased mortality and morbidity, but also with physical decline, which has wide ranging acute implications for activities of daily living and quality of life in general. Malnutrition is common and may also contribute to the development of the geriatric syndromes in older adults. Malnutrition in the old is reflected by either involuntary weight loss or low body mass index, but hidden deficiencies such as micronutrient deficiencies are more difficult to assess and therefore frequently overlooked in the community-dwelling old. In developed countries, the most cited cause of malnutrition is disease, as both acute and chronic disorders have the potential to result in or aggravate malnutrition. Therefore, as higher age is one risk factor for developing disease, older adults have the highest risk of being at nutritional risk or becoming malnourished. However, the aetiology of malnutrition is complex and multifactorial, and the development of malnutrition in the old is most likely also facilitated by ageing processes. This comprehensive narrative review summarizes current evidence on the prevalence and determinants of malnutrition in old adults spanning from age-related changes to disease-associated risk factors, and outlines remaining challenges in the understanding, identification as well as treatment of malnutrition, which in some cases may include targeted supplementation of macro- and/or micronutrients, when diet alone is not sufficient to meet age-specific requirements.

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“…Healthy nutrition is very important and anyway mistaken or unbalanced diet can be risk factor affecting development of virus pathogenesis. Several research groups have shown that malnutrition or obesity exacerbate COVID-19 disease [35][36][37][38][39]. Therefore, to increase immunity in case of SARS-CoV-2 infection, an optimal diet was recommended with the inclusion of all the necessary nutritional components, trace elements and vitamins [35,[39][40][41][42].…”

Section: Quantitate Evaluation Of Socioeconomic Factors and Progress Of Virus Infectionmentioning

confidence: 99%

Economic and social factors affecting the epidemiological process of the SARS-CoV-2 coronavirus

Пономаренко¹

2021

Preprint

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Summary Aim. Analyze the impact of several economic and social factors on the course of the COVID-19 pandemic, comparing the latest statistics in large and representative samples. Assess the factors inhibiting the negative consequences of the infectious process of the SARS-CoV-2 virus. Materials and methods. To create this review, the required academic and media publications also statistical data were found on the Internet for the selected keywords, both for a single tag and in various combinations of them. Population statistics have been created on the base of data available on the Internet. Results and discussion. The relationship between economic or social factors and the impacts of the 15-month COVID-19 pandemic in different regions was investigated using a variety of available statistics for five continents and 53 countries. A positive relationship was found between the consequences of the SARS-CoV-2 epidemic and GDP per capita or the type of human diet with correlation coefficients in the range of 0.48-0.87. The development of the viral epidemic demonstrates a less clear correlation on population density from r = -0.68 to r = -0.16, depending on the selected group of countries. For island nations, geographic isolation was the dominant defense against SARS-CoV-2 infection. Conclusions. An analytical and quantitative study of economic or social aspects and numerous statistics on the spread of the COVID-19 pandemic, carried out on large representative samples, showed that, the productive infection and pathogenicity of SARS-CoV-2, critically increase with an excessive amount of consumed proteins and fats. To successfully control of the progression COVID-19 disease, the WHO guidelines for the amount of macronutrients consumed should be followed. This cost-effective approach will reduce health care expenditures in all countries during the epidemic.

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Coronavirus Disease 19 from the Perspective of Ageing with Focus on Nutritional Status and Nutrition Management—A Narrative Review

Cited by 23 publications

References 72 publications

Appetite loss, death anxiety and medical coping modes in COVID‐19 patients: a cross‐sectional study

Appetite loss, death anxiety and medical coping modes in COVID‐19 patients: a cross‐sectional study

Malnutrition in Older Adults—Recent Advances and Remaining Challenges

Economic and social factors affecting the epidemiological process of the SARS-CoV-2 coronavirus

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