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Review | Open Access

Impact of dietary nutrients (functional foods/nutraceuticals) and micronutrients on COVID-19: a review

Yueching Wonga, Chi-Ho Chanb, Kamesh Venkatakrishnana, Hui-Fang Chiuc, You-Cheng Shend, Oksana Glovinskaiaa, Yi-Chun Hane, Chin-Kun Wanga()
Department of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jianguo North Road, Taichung City, Taiwan, China
Department of Microbiology and Immune, School of Medicine, Chung Shan Medical University, 110, Sec. 1, Jianguo North Road, Taichung City, Taiwan, China
Department of Chinese Medicine, Taichung Hospital Ministry of Health and Well-being, Taichung, Taiwan, China
Department of Health Industry Technology Management, Chung Shan Medical University, 110, Sec. 1, Jianguo North Road, Taichung City, Taiwan, China
Department of nutrition and health science, Fooyin University, Kaohsiung, Taiwan, China
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Abstract

The world health organization (WHO) announced that coronavirus 2019 (COVID-19) is a pandemic. Considering the pandemic spread of Covid-19, many researchers have shown immense interest in various functional foods/nutraceuticals and dietary supplements to improve immune function and overall health status and thus lower the risk of COVID-19 infection. Studies have indicated that a balanced diet rich in various nutrients especially micronutrients plays a huge role in recovering and preventing COVID-19 related health issues. Improvement of obesity could reduce the risk of COVID-19 infection owing to the less angiotensin-conversion enzyme 2 receptors and increase the effect of vaccination. This review signifies the importance of various food bioactives along with dietary supplements (balanced diet) rich in various micronutrients against COVID-19 and its related anomalies. Moreover, this contribution helps non-specialists to understand the importance of various functional foods/nutraceuticals based on the dietary/supplementation recommendations indicated by various popular nutritional or dietary or health organizations. To sum up this contribution, healthy life style and balanced nutrition play important role on immune system. Reducing obesity becomes a critical point on the COVID-19 infection. The most important is to find the potential and effective food bioactives, which might act as supportive or complementary therapy (prophylactic) for mitigating the risk and comorbidity associated with COVID-19.

Keywords

Coronavirus 2019 (COVID-19)Functional foodsNutraceuticalsDietary supplementsMicronutrients

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Journal of Food Bioactives
Volume 15,
September 2021
Pages 29-38
DOI: 10.31665/JFB.2021.15280
Cite this article:
Wong Y, Chan C-H, Venkatakrishnan K, et al. Impact of dietary nutrients (functional foods/nutraceuticals) and micronutrients on COVID-19: a review. Journal of Food Bioactives, 2021, 15: 29-38. https://doi.org/10.31665/JFB.2021.15280
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Summary of dietary/supplementation recommendations and proposed health benefits along with food hygienic guidelines from different nutritional or dietary or health organizations/societies/councils

Dietary/supplementation recommendationProposed health benefits and hygienic guidelines (food safety)Organization/Association/Council
Intake of fresh fruits and vegetables rich in fibers, minerals, and vitamins (Colored fruits and vegetables are highly recommended). Avoid or limit the use of processed or canned food. Lower the consumption of sugar, fat, or salt. Keep hydrated (drink enough water). Do some indoor exercises, yoga, and meditation Consumption of fruits and vegetables can improve overall health status especially lower oxidative stress and enhance immune system and thus lowering the risk of Covid 19. Wash hands before handling food (before eating or cooking). Wash vegetables/fruits before cooking. Maintain social distancing and wear a mask (outdoor activities) WHO (2020)
Increase fruits and vegetable consumption. Intake fish oil rich in DHA/EPA. Vitamin and mineral-rich supplements or fruits/vegetables must be consumed. Drink a glass of milk and take only low-fat dairy products are better (especially probiotics). Lower the usage of processed and junk foods. Make cooking and eating fun, makes children happy, and lower stress Consumption of fruits and vegetables rich in vitamins and minerals could decrease stress and enhance the endurance and immune response (increase antibody production) and thus mitigate the severity of Coronavirus infection. Wash hands before handling food (before eating or cooking). Pregnant women with Covid 19 can still breastfeed. Children should maintain social distancing and wear a mask (outdoor activities) UNICEF (2020)
Consume a healthy and balanced diet by including vegetables, nuts (healthy fat), whole grains, and fruits. Diversity food consumption and do not avoid any food completely, to balance your system. Limit alcohol consumption. Avoid excessive intake of fats or sugar Eating healthy and balanced food will significantly improve the immune system (proliferation of T and B cells). Dietary fibers and healthy fat can lower the comorbid conditions associated with Covid 19. Wash all the food materials before cooking. Wash hands regularly FAO (2020)
Prefer fresh food and try to avoid stored or canned food especially fruits and vegetables. Consume dried nuts like walnut, almond, cashews, peanuts. Intake whole grains/cereals and drink at least a glass of milk. Try to consume herbs and spices with your food. But avoid excessive salt or sugar (carbonated drinks) Following the dietary plan, it can help maintaining a strong immune function as well as substantially improve your mental health. Sterilize the food before cooking and wash hand with soap for at least 20 seconds DAA (2020)
Recommended to control the disease by following only hygienic procedure (food safety), no dietary recommendation Wash your hand regularly for at least 20 seconds. Clean/sanitize the working space and kitchen to avoid food contamination. Refrigerate perishable food and clean than before cooking. Wear a mask as much as possible and maintain social distancing CDC (2020)