饮食与新冠病毒感染的研究进展

Research Progress on Diet and COVID-19 Infection

摘要:

COVID-19新型冠状病毒是以前从未发现的线性单链的RNA冠状病毒。COVID-19世界范围内大流行带来了无数经济、政治、社会后果，尤其是人类健康后果。饮食在新冠病毒感染风险和症状严重程度的作用正在凸显。大量证据表明，均衡健康的饮食模式可以减少COVID-19感染及重症的风险。该文就国内外饮食与新冠病毒感染风险及严重程度研究进行汇总，指出益生菌或益生元、膳食纤维、十字花科蔬菜、维生素C和膳食多酚的膳食模式是COVID-19感染及重症的保护因素；而过加工食品和高糖（果糖、葡萄糖）高脂高蛋白饮食模式是新冠病毒感染的风险因素。该文提倡的饮食模式可能为通过饮食干预预防或治疗新冠病毒感染提供指导。

Abstract:

COVID-19 novel coronavirus is a linear single-stranded RNA coronavirus which has never been found before. The COVID-19 pandemic worldwide has led to numerous economic, political and social consequences, especially human health. The role of diet in the risk of COVID-19 infection and severity of symptoms is emerging. A lot of evidence shows that a balanced and healthy diet reduces the risk of COVID-19 infection and severe illness. In this paper, the recent studies on the relationship between diet and the risk of COVID-19 and severity of COVID-19 infection in China and abroad are summarized. Dietary patterns including probiotics or prebiotics, dietary fiber, cruciferous vegetable, vitamin C and dietary polyphenols are protective factors for COVID-19 infection and severe illness. Whereas, dietary patterns characterized by processed foods, high sugar (like fructose and, glucose), high fat and high proteins are risk factors for COVID-19 infection. The dietary pattern advocated in this review may provide guidance the prevention or treatment of COVID-19 infection through dietary intervention.