Nutrition role in the well-being of people during Covid 19 pandemic-A review article

Abstract

The worldwide health catastrophe caused by the Coronavirus Disease 2019 (COVID-19) pandemic has startled world health experts. Obesity and poor physical activity levels were shown to be elevated risk factors for COVID-19 affection and physiopathology, indicating that the COVID-19 lockdown encouraged harmful dietary changes and increases in body weight in the community. Furthermore, malnutrition and deficiencies in vitamin C, D, B12, selenium, iron, omega-3, and medium and long-chain fatty acids were found in hospitalized COVID-19 patients, emphasizing the potential health benefits of vitamin C and D treatments. More research is needed to determine the full function and consequences of diet in the prevention and treatment of COVID-19 infected individuals.