Strengthening the Immune System and Reducing Inflammation and Oxidative Stress through Diet and Nutrition: Considerations during the COVID-19 Crisis

Abstract

The coronavirus-disease 2019 (COVID-19) was announced as a global pandemic by the World Health Organization. Challenges arise concerning how to optimally support the immune system in the general population, especially under self-confinement. An optimal immune response depends on an adequate diet and nutrition in order to keep infection at bay. For example, sufficient protein intake is crucial for optimal antibody production. Low micronutrient status, such as of vitamin A or zinc, has been associated with increased infection risk. Frequently, poor nutrient status is associated with inflammation and oxidative stress, which in turn can impact the immune system. Dietary constituents with especially high anti-inflammatory and antioxidant capacity include vitamin C, vitamin E, and phytochemicals such as carotenoids and polyphenols. Several of these can interact with transcription factors such as NF-kB and Nrf-2, related to anti-inflammatory and antioxidant effects, respectively. Vitamin D in particular may perturb viral cellular infection via interacting with cell entry receptors (angiotensin converting enzyme 2), ACE2. Dietary fiber, fermented by the gut microbiota into short-chain fatty acids, has also been shown to produce anti-inflammatory effects. In this review, we highlight the importance of an optimal status of relevant nutrients to effectively reduce inflammation and oxidative stress, thereby strengthening the immune system during the COVID-19 crisis.

Associations of blood essential and toxic metal(loid)s with both disease severity and mortality in patients with COVID-19: a retrospective study

“…For essential minerals, as the world awaits an effective vaccine, nutrition may play an important and safe role in helping mitigate patient morbidity and mortality. Optimal nutritional status of relevant nutrients is important for a well-functioning immune system during the COVID-19 crisis [8,9]. Among the many essential nutrients, magnesium is the second most abundant intracellular cation after potassium, and involved in > 600 enzymatic reactions in the body, including those contributing to the exaggerated immune and in ammatory responses exhibited by COVID-19 patients [19].…”

“…Given that the importance that nutrition plays in immune function is well established, abnormities of micronutrient status is supposed to be associated with increased infection risk of COVID-19 [8].…”

Digital Healthy Diet Literacy and Self-Perceived Eating Behavior Change during COVID-19 Pandemic among Undergraduate Nursing and Medical Students: A Rapid Online Survey

“…Healthy dietary intake has shown protective effects on the immune systems and health outcomes during the COVID-19 crisis [ 9 , 10 ]. There are no data available, and rigorous clinical trials conducted to elaborate and confirm the benefits of a healthy diet in the current COVID-19 pandemic.…”

Comparison of Food Intakes of Diabetes, Hypertension and Heart Disease Patients with Clinical Symptoms of COVID-19 and Asymptomatic Controls.

“…The present data support that no speci c food groups or nutritional supplement have an effect on the occurrence of COVID-19. However, a previously published opinion suggested mechanisms involved in the potential role of diet and nutrients in the prevention of COVID-19 via the strengthening of the immune system and reducing in ammation and oxidative stress [11,12]. The mechanisms likely underlie such bene cial roles are not completely understood and other unknown factors may have interfered.…”