The impact of nutrition on COVID-19 susceptibility and long-term consequences

被引:386
作者
Butler, Michael J. [1 ]
Barrientos, Ruth M. [1 ,2 ,3 ,4 ]
机构
[1] Ohio State Univ, Inst Behav Med Res, 460 Med Ctr Dr, Columbus, OH 43210 USA
[2] Ohio State Univ, Dept Psychiat & Behav Hlth, 460 Med Ctr Dr, Columbus, OH 43210 USA
[3] Ohio State Univ, Chron Brain Injury Program, Discovery Themes Initiat, Columbus, OH 43210 USA
[4] Ohio State Univ, Dept Neurosci, Columbus, OH 43210 USA
关键词
INFLAMMATION;
D O I
10.1016/j.bbi.2020.04.040
中图分类号
R392 [医学免疫学]; Q939.91 [免疫学];
学科分类号
100102 ;
摘要
While all groups are affected by the COVID-19 pandemic, the elderly, underrepresented minorities, and those with underlying medical conditions are at the greatest risk. The high rate of consumption of diets high in saturated fats, sugars, and refined carbohydrates (collectively called Western diet, WD) worldwide, contribute to the prevalence of obesity and type 2 diabetes, and could place these populations at an increased risk for severe COVID-19 pathology and mortality. WD consumption activates the innate immune system and impairs adaptive immunity, leading to chronic inflammation and impaired host defense against viruses. Furthermore, peripheral inflammation caused by COVID-19 may have long-term consequences in those that recover, leading to chronic medical conditions such as dementia and neurodegenerative disease, likely through neuroinflammatory mechanisms that can be compounded by an unhealthy diet. Thus, now more than ever, wider access to healthy foods should be a top priority and individuals should be mindful of healthy eating habits to reduce susceptibility to and long-term complications from COVID-19.
引用
收藏
页码:53 / 54
页数:2
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