Role of nutrition in ameliorating the severity of COVID-19: A review update

Abstract

Transmissible diseases are on the increase worldwide. Viral diseases have continued to emerge and represent a serious issue to public health. In the last twenty years, several viral epidemics such as the severe acute respiratory syndrome coronavirus (SARS-CoV) in 2002 to 2003, and H1N1 influenza in 2009, were recorded. In this study, the role of nutrition in ameliorating the mortality rate of Covid-19 virus infection was reviewed. Nutrition has been confirmed as one factor that can be utilized to inhibit the upshot of viral infection before clinical treatment is received by the patient. For the body to function normally, its nutritional demand must be met in the right proportions. Diet rich in vitamins, minerals and micronutrients are required for the metabolic functioning of the body and immune system, hence effective or adequate nutrition has health benefits to the human body particularly in fighting against infectious diseases including Covid-19. In defining the relationship or interaction between nutrition and infection, nutritionists have conventionally considered only the effects of diet on the host. Contemporary findings, however, stipulates that, at least for an RNA virus, host nutrition can influence the genetic make-up of the pathogen and thereby alter its virulence. Living on a quality diet has a way of improving the body defence mechanism against infectious diseases, Covid-19 virus inclusive. Adequate dietary nutrition could be an effective approach to counter the outbreak of Covid-19 pandemic, which is yet to have a worldwide scientifically acceptable treatment