Food policy, nutrition and nutraceuticals in the prevention and management of COVID-19: Advice for healthcare professionals

Abstract

Background The 2019 novel coronavirus (2019-nCoV) represents an ongoing major global health crisis with a potentially unprecedented death toll and socio-economic impact in the modern era. Measures taken to reduce the rate of transmission are too unprecedented, but are deemed necessary. The extensive strain on public health services has meant that individual agency is increasingly called for. To support this, there is a need to review policy and procedure governing the food and commerce industries in particular. Additionally, it is necessary to convey a more comprehensive and nuanced understanding of relevant diet and lifestyle factors to both healthcare practitioners and the general public. Scope and approach To our knowledge, a review of possible additional measures for healthcare proffesionals, which includes the possible nutritional management COVID-19 pandemic does not yet exist. Key Findings and Conclusions: This review identifies i) changing trends in consumer awareness and purchasing patterns in response to COVID-19, and their potential future implications for the food and food-commerce industry ii) problematic elements of policy relevant to the outbreak of COVID-19, including the handling of wild-life and food-commerce, ii) newly emergent technologies in food science which represent viable and cost-effective means to reduce the risk of transmission of coronavirus, such as anti-microbial packaging, iii) important nutritional considerations with regard to coronavirus disease prevention and management, including nutrition in early infancy, and the role of select micronutrients (vitamins and minerals), phytochemicals and probiotics in conferring protection against both viral infection and pathogenicity.

Antioxidant activity of polyphenolic compounds obtained from Euphorbia antisyphilitica by-products

“…The global spread of COVID-19 has changed the food industry, especially in terms of food sustainability, safety, and security [ 24 ]. In addition, the novel coronavirus promotes consumer sales of supplements and nutraceutical products, with a paradigm change from a curative to a preventive model [ 25 ]. As a result, research into functional ingredients has increased, and a wide variety of bioactive compounds and their sources have been analyzed for their potential health benefits [ 26 ].…”

A Potential Peptide From Soy Cheese Produced Using Lactobacillus delbrueckii WS4 for Effective Inhibition of SARS-CoV-2 Main Protease and S1 Glycoprotein

“…Such natural ingredients based preventive healthcare have been considered to be effective against SARS and influenza virus in the past (Ayseli et al, 2020). Increased interest in functional foods and nutraceuticals based natural therapies has resulted in a change in the health paradigm from a curative to a preventive model (Ayseli et al, 2020). The present study proposes antiviral peptide enriched soy cheese as natural therapeutic offering prophylaxis against viral infections.…”

“…Increase in consumption of functional foods and nutraceuticals has been observed in individuals with high infection risk, including health care professionals (Furlong, 2020). Such natural ingredients based preventive healthcare have been considered to be effective against SARS and influenza virus in the past (Ayseli et al, 2020). Increased interest in functional foods and nutraceuticals based natural therapies has resulted in a change in the health paradigm from a curative to a preventive model (Ayseli et al, 2020).…”

Beyond the Pandemic: COVID-19 Pandemic Changed the Face of Life

“…The country’s urban governments prevented soybean grain trucks from entering and exiting cities to limit virus transmission [ 107 ]. European exportations of salmon to China were halted after reports of COVID-19 transmission by salmon [ 108 ]. Serbia, Vietnam, and Kazakhstan imposed restrictions on their exports of potatoes, sugar, flour, and sunflower oil [ 109 ].…”