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Manipal Journal of Medical Sciences

Abstract

There has been a growing body of evidence highlighting the radical effect of nutrition on the immune system and disease susceptibility. The current COVID-19 crisis awakens an urgent calling for optimum nutrition which boosts immunity and prevents diseases, just like a vaccine. Though there have been several national guidelines regarding diet during COVID-19, there has been sparse research and literature available in this field. This review aims to summarise the existing evidence on various aspects of nutrition and immunity pertaining to the COVID-19 crisis. Literature and search strategy included PubMed and Google Scholar for articles on various aspects of nutrition in relation to COVID-19 using keywords. This was supported with a manual search of article reference lists. Balanced nutrition promotes immune health, whereas nutrient deficiency leads to increased susceptibility to diseases. Adequate intake of immuno-nutrients like iron, zinc and vitamins A, C, D, E, B6, and B12 play a pivotal role in the maintenance of immune function. Inclusion of probiotics and prebiotics is recommended as they regulate normal immunological response. Phytochemicals (quercetin and gallates) and antioxidants activity in vitamins C, E and Selenium are effective in inhibiting the development of COVID-19-inducing coronavirus. Medical nutrition therapy for COVID-19 patients must begin with diet counselling followed by oral nutritional supplementation (ONS), tube feeding, early enteral nutrition (EN) and total parenteral nutrition (TPN), depending upon the severity of the condition. A better understanding of the effect of nutrients on immune function will aid in formulating health strategies for populations and fighting this pandemic collectively.

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