| Popis: |
The cause of the ongoing massive pandemic, the SARS-CoV-2 virus, originated in Wuhan, China and spread rapidly worldwide. The pandemic has helped identify the difficulties associated with devising best practices necessary to augment the immune system to prevent the contraction of viral infections, as well as enhance the process of recovery if an infection does occur. Medical scholars and researchers have been actively assessing dietary aspects that may improve the health of immune systems. It is already well-established that malnourishment can lead to increased oxidative stress and cause inflammation. Such conditions weaken the immune system and make people vulnerable to bacterial and infectious illnesses. In the current scenario, scientists have confirmed that some dietary components can enhance immunity in COVID-19 patients. Empirical evidence suggested that the condition of COVID-19 patients is largely attributable to increased metabolic rates that drain the body's glucose supplies. This highlights the necessity of improving the quality of enteral nutrition provided to COVID-19 patients. Despite being dietarily sensitive, these individuals require regular monitoring and assessments to discern their nutritional deficiencies. In general, the diet should include foodstuffs with anti-inflammatory properties and micronutrients, including polyphenols, carotenoids, vitamin C, vitamin E, etc. Considering nutrition in the overall treatment provided will greatly fortify the immunity of COVID-19 patients and increase the probability of survival. |
