Comments on nutritional recommendations for CoVID-19 quarantine

Herrera-Peco, Iván; Jiménez-Gómez, Beatriz; Deudero, Juan J. P.; Gracia, Elvira Benítez de

doi:10.1038/s41430-021-00861-1

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…Fruit juice, tea, and coffee can also be consumed cautiously since, sweetened fruit juices, fruit juice concentrates, syrups, fizzy drinks, and still drinks must be avoided [126]. Saturated fat, red meat, more than 5 g salt per day, and industry processed food should be avoided [127].…”

Section: Immune System Sars-cov-2 and Nutritionmentioning

confidence: 99%

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

et al. 2021

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The pandemic of Coronavirus Disease 2019 (COVID-19) has shocked world health authorities generating a global health crisis. The present study discusses the main finding in nutrition sciences associated with COVID-19 in the literature. We conducted a consensus critical review using primary sources, scientific articles, and secondary bibliographic indexes, databases, and web pages. The method was a narrative literature review of the available literature regarding nutrition interventions and nutrition-related factors during the COVID-19 pandemic. The main search engines used in the present research were PubMed, SciELO, and Google Scholar. We found how the COVID-19 lockdown promoted unhealthy dietary changes and increases in body weight of the population, showing obesity and low physical activity levels as increased risk factors of COVID-19 affection and physiopathology. In addition, hospitalized COVID-19 patients presented malnutrition and deficiencies in vitamin C, D, B12 selenium, iron, omega-3, and medium and long-chain fatty acids highlighting the potential health effect of vitamin C and D interventions. Further investigations are needed to show the complete role and implications of nutrition both in the prevention and in the treatment of patients with COVID-19.

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Section: Immune System Sars-cov-2 and Nutritionmentioning

confidence: 99%

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

et al. 2021

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“…Psycho-emotional and environmental variations on the habits experienced in the context of the pandemic caused alterations in the eating behavior of the general population (Abbas and Kamel 2020;Arora and Grey 2020;Durães et al 2021;Herrera-Peco et al 2021;Muscogiuri et al 2020). The fact that a large part of the population is at home and there has been an increase in food consumption could mean that eventually, this population is preparing at home the meals they usually eat outside, using fresh ingredients, with fewer preservatives/additives (Arora and Grey 2020).…”

Section: Eating Behaviorsmentioning

confidence: 99%

Physical Health of Food Consumers during the COVID-19 Pandemic

et al. 2021

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The present research aims to analyze the habits observed in the perception of the general physical health condition of Portuguese food consumers in the COVID-19 pandemic. The investigation is focused on indicators such as weight, physical activity, and consumption habits through the adoption of healthy and not healthy food. Centered on a quantitative approach, the research is based on the application of a questionnaire to a sample of 741 Portuguese consumers, between November 2020 and February 2021, a period during which the most severe measures of social isolation were imposed by the Portuguese government, since the beginning of the pandemic. Moreover, the questionnaire was applied to consumers over 18 years old. According to this population, and considering a 95% confidence level and a margin of error of 4%, the sample has a minimum of 601 responses. Being so, the results of this research are representative for the Portuguese food consumers. The theoretical model was estimated using Partial Least Squares (PLS) in the Smart PLS 3.0 software. The obtained results allowed us to conclude that the Portuguese perception of their weight did not change in the pandemic, despite showing that in general, the pandemic had a negative impact on their physical condition. On the other hand, the results show that the Portuguese associate the practice of physical exercise with physical well-being. Respondents also confirm a positive relationship between “positive eating behaviors (such as consumption of fruits and vegetables, low saturated foods and rich in monounsaturated and polyunsaturated fats” and water consumption) and “the perception of physical health in general”. On the contrary, respondents’ perception of the choice of negative eating behaviors (measured by the consumption of products with a high content of salt and sugar, snacks, and processed frozen and pre-cooked foods) have a negative impact on the “assessment of physical health, in the COVID-19 pandemic”. Hence, it was concluded that the Portuguese consider that an eventual increase in weight does not necessarily correspond to a perception of worse physical health; the practice of physical exercise and good eating habits corresponds to a perception of better physical health; the adoption of bad eating habits corresponds to the perception of bad physical health.

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Comments on nutritional recommendations for CoVID-19 quarantine

Cited by 2 publications

References 7 publications

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

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

Physical Health of Food Consumers during the COVID-19 Pandemic

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