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.
