Dietary recommendations during the COVID-19 pandemic.

Autor:	de Faria Coelho-Ravagnani C; Graduate Program in Movement Sciences, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul, Brazil., Corgosinho FC; Graduate Program in Movement Sciences, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul, Brazil.; Graduate Program in Nutrition and Health, Federal University of Goiás, Goiânia, Goiás, Brazil., Sanches FFZ; Graduate Program in Biotechnology, Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande, Mato Grosso do Sul, Brazil., Prado CMM; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada., Laviano A; Department of Translational and Precision Medicine, Sapienza University of Rome, Rome, Italy., Mota JF; Clinical and Sports Nutrition Research Laboratory (Labince), School of Nutrition, Federal University of Goiás, Goiânia, Goiás, Brazil.
Jazyk:	angličtina
Zdroj:	Nutrition reviews [Nutr Rev] 2021 Mar 09; Vol. 79 (4), pp. 382-393.
DOI:	10.1093/nutrit/nuaa067
Abstrakt:	Optimal nutrition can improve well-being and might mitigate the risk and morbidity associated with coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). This review summarizes nutritional guidelines to support dietary counseling provided by dietitians and health-related professionals. The majority of documents encouraged the consumption of fruits, vegetables, and whole grain foods. Thirty-one percent of the guidelines highlighted the importance of minerals and vitamins such as zinc and vitamins C, A, and D to maintain a well-functioning immune system. Dietary supplementation has not been linked to COVID-19 prevention. However, supplementation with vitamins C and D, as well as with zinc and selenium, was highlighted as potentially beneficial for individuals with, or at risk of, respiratory viral infections or for those in whom nutrient deficiency is detected. There was no convincing evidence that food or food packaging is associated with the transmission of COVID-19, but good hygiene practices for handling and preparing foods were recommended. No changes to breastfeeding recommendations have been made, even in women diagnosed with COVID-19. (© The Author(s) 2020. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.)
Databáze:	MEDLINE
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