Nutritional Care in the Prevention and Treatment of Coronavirus Disease 2019: A Simple Overview

Introduction and purpose: A new species of the new beta-coronavirus family has recently been found in Wuhan, China (nCoV-2019). This virus can cause a variety of serious respiratory illnesses, such as severe acute respiratory syndrome. Therefore, due to the relationship of nutrition with the immune and respiratory systems, the present review study was designed with the aim of collecting evidence on the role of nutritional care in the prevention and treatment of COVID-19. Methods: The Persian and English articles that were related to the subject of interest and published up to 2020 were searched in such databases as PubMed and Google Scholar. The search was performed using the following keywords: “Coronavirus”, “Nutrition”, “Supplement”, and “Influenza”. Results: According to the reviewed studies, the main transmission route of coronavirus is the person-to-person transmission. Therefore, frequent hand washing, maintaining social distance, and observing personal hygiene play an important role in preventing the disease. Due to the role of nutrition in the prevention of infections and the relationship of vitamin and salt deficiency with the exacerbation of respiratory diseases, all patients are recommended to consume a variety of fruits and vegetables. The use of lukewarm liquids to dilute respiratory secretions and a healthy balanced diet, including all major food groups, are measures of significant importance in these patients. People with nutritional deficiencies are recommended to use supplements. However, there are contradictory findings in this regard for all patients. Conclusion: To improve the immune system, it is recommended to cook the protein foods thoroughly and avoid using unpackaged foods. With regard to the fruits and vegetables, it is better to use the fruits and vegetables that can be peeled. Considering the relationship between malnutrition and the spread of infectious diseases, it is suggested to receive sufficient macronutrients, proteins, useful fats, and omega-3 sources, as well as fruits and vegetables as the main sources of vitamins.