Nutritional determinants and COVID-19 outcomes of older patients with COVID-19: A systematic review

Damayanthi, Hewaratne Dassanayakege Wimala Thushari; Prabani, K.I.P.

doi:10.1016/j.archger.2021.104411

Cited by 41 publications

(51 citation statements)

References 31 publications

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“…Regarding this definition, some cross-sectional studies have been carried out since the outbreak of the pandemic with the aim of achieving this objective [ 8 , 9 , 10 , 13 , 14 , 15 , 16 , 17 ]. However, as cross-sectional studies cannot identify differences in eating behaviour in comparison to previous baselines before the pandemic, bias can appear when trying to interpret the results [ 18 , 19 , 20 , 21 , 22 ]. This limitation appears to have been solved by summarizing the information in a few systematic reviews that have been carried out with the aim of exploring the impact of the pandemic on weight-related behaviours that include not only eating behaviours but also politics affecting the food supply and the health consequences in terms of nutritional status [ 18 , 19 , 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, as cross-sectional studies cannot identify differences in eating behaviour in comparison to previous baselines before the pandemic, bias can appear when trying to interpret the results [ 18 , 19 , 20 , 21 , 22 ]. This limitation appears to have been solved by summarizing the information in a few systematic reviews that have been carried out with the aim of exploring the impact of the pandemic on weight-related behaviours that include not only eating behaviours but also politics affecting the food supply and the health consequences in terms of nutritional status [ 18 , 19 , 20 , 21 , 22 ]. In this sense, a wide range of eating patterns that include both food restriction and loss of control over eating have been found, especially when analysing unhealthy food consumption [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Eating Behaviour Changes during the COVID-19 Pandemic: A Systematic Review of Longitudinal Studies

González-Monroy

Gómez-Gómez

Olarte-Sánchez

et al. 2021

IJERPH

134

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Eating behaviour is a complex construct that is liable to be modified by external factors. Due to the outbreak of coronavirus disease 2019 (COVID-19), many restrictive measures were carried out with the aim of reducing the impact of this disease. As a result, lifestyles were disrupted, which could affect eating behaviours. The aim of this systematic review of longitudinal studies was to assess changes in eating behaviour during the COVID-19 pandemic by establishing a comparison of eating behaviours before and after the outbreak of the pandemic. This study followed the PRISMA guidelines (PROSPERO: CRD42020203246), whereas to assess the quality of the studies, the Newcastle-Ottawa Quality Assessment Scale (NOS) was applied. Out of a set of 826 studies, 23 were included in this systematic review. The main findings provided information about a shift towards modified eating behaviours, characterized by an increased snack frequency and a preference for sweets and ultra-processed food rather than fruits, vegetables, and fresh food. Additionally, an increased alcohol consumption was found among different countries. Consequently, adherence to healthy diets decreased. These findings are relevant to future policies and strategies to assess nutrition in cases of alarming situations such as the current COVID-19 pandemic.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Eating Behaviour Changes during the COVID-19 Pandemic: A Systematic Review of Longitudinal Studies

González-Monroy

Gómez-Gómez

Olarte-Sánchez

et al. 2021

IJERPH

134

View full text Add to dashboard Cite

show abstract

“…It is known that nutrition is very important in lung health and defense [46][47][48]. Protection against lung cancer and the radioprotective effect of soy isoflavones are well described in the bibliography [49,50].…”

Section: Soy and The Respiratory Systemmentioning

confidence: 99%

Soybean Seed Compounds as Natural Health Protectors

Boldrini¹,

Molinero²,

Chaca³

et al. 2022

Legumes Research - Volume 2

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Glycine max (L) Merrill, better known as soy or soybean, is a legume of asian origin considered an excellent biotype, given the fact that it contains almost everything the human being needs for the diet. Its cultivation worldwide is one of the most important, and soy itself and its derivatives are highly on demand. The health effects of soy derived foods have been investigated for more than 25 years, and some of them remain controversial. On the other hand, we wondered if soy could be used to ameliorate the toxic effects of heavy metals. Therefore, in this chapter we review general characteristics of soy as well as its nutritional potential, and we compiled the newest information about the health effects of soy. In order to test our hypothesis, we developed a model of animals exposed to cadmium, and we gave them a soy based diet, comparing it with a casein-based diet as control. This allowed us to collect information about its effect on the respiratory and nervous system. Among the results of this review, we show that it reduces the cholesterol level and obesity while also having antidiabetic effects. We enumerate the benefits of soy-based diets on the respiratory system, such as protection against lung cancer and radiotherapy, better lung function in asthma patients and protection against cadmium intoxication. In the cardiovascular system it reduces the risk of coronary heart disease, improves blood pressure, glycemic control, and inflammation while it reduces not all but some of the alterations induced by cadmium exposure on the aorta and heart. It apparently promotes neurogenesis, improves cognitive functions, and reduces the oxidative stress and apoptosis induced by cadmium exposure in the cerebellum. Taken all together, this information let us conclude that soy consumption would exhibit numerous benefits for human health, although future studies should try to elucidate the best outcome considering variables such as gender, age, treatment duration and dosage of soy products consumption in the diet.

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“…However, no significant association was identified between nutritional status and either clinical signs of COVID-19 infection [ 31 ] or COVID-19 severity [ 32 ]. Non-ICU COVID-19 infected patients with inadequate energy and protein diets tended to be older in age and exhibited a higher mortality rate than those patients with adequate levels [ 33 , 34 ].…”

Section: Nutrition As a Strategy For Coronavirus Disease 2019 (Covid-19) Therapymentioning

confidence: 99%

The Impact of Nutrition on the COVID-19 Pandemic and the Impact of the COVID-19 Pandemic on Nutrition

Rodriguez-Leyva

Pierce

2021

Nutrients

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The coronavirus disease 2019 (COVID-19) pandemic has had significant morbidity, mortality, social and financial implications for the global population. Despite this knowledge, we still know very little about how COVID-19 infection affects quality of life resulting from changes in nutritional behaviour and, conversely, how nutrition could modulate the epidemiology of COVID-19. In addition, the social isolation most have experienced due to the regulations imposed by governments during the COVID-19 pandemic may have also had effects on our nutritional behaviour. It is possible that nutritional interventions may have effects on the incidence of COVID-19 infection and mortality rates. The purpose of this review is to evaluate the current status of research on the topic of nutrition as it relates to the COVID-19 pandemic.

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Nutritional determinants and COVID-19 outcomes of older patients with COVID-19: A systematic review

Cited by 41 publications

References 31 publications

Eating Behaviour Changes during the COVID-19 Pandemic: A Systematic Review of Longitudinal Studies

Eating Behaviour Changes during the COVID-19 Pandemic: A Systematic Review of Longitudinal Studies

Soybean Seed Compounds as Natural Health Protectors

The Impact of Nutrition on the COVID-19 Pandemic and the Impact of the COVID-19 Pandemic on Nutrition

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