Role of nutrition in immune response: Case of Covid-19

Abstract

The relationships between nutrition and immunity have been the subject of several studies. The main fact lies in the deep entanglement between immunity, and nutritional state: all deficiencies in proteins, essential fatty acids, metallo-enzymes, vitamin factors, and antioxidant elements lead to a dysfunction of the immune system. On the other hand, some excess food (total lipid intake, type of fatty acids, simple sugars, etc.) can, also, have deleterious effects. The emergence of new infectious diseases with new pathogenic properties is a serious global health problem. Covid-19 infection (Coronavirus Disease-2019) caused by the coronavirus SARS-CoV2 (Severe Acute Respiratory Syndrome Coronavirus-2), is recognized as pandemic by the World Health Organization (WHO).This implies strict prevention measures, and a strategy to be developed throughout good hygiene, healthy and balanced diet, and compliance with the con-finement rules.

Infection Spread, Recovery, and Fatality from Coronavirus in Different Provinces of Saudi Arabia

“…These measures have also been advocated by the WHO as preventive strategies to contain the spread of infections in the population. Previous research has shown that if the virus load is limited, people may become ill, but the immune response effectively fights off the infection [24]. Together, the awareness of health providers created through various media in the public has significantly contributed to seeking medical interventions whenever there are symptoms.…”