The intention of this work was to examine the current knowledge about nutritional management of the covid-19 patients. Insufficient nutritional status like anorexia, obesity and other acute non-communicable diseases, lead to the severe course of covid-19 and acute respiratory distress syndrome that threatens the lives of patients. Because of the covid-19 symptoms and immobilization of patients, malnutrition is a huge risk while energy and nutrient needs are increased. The goal of nutritional management is to prevent weight and muscle loss. We can achieve this with the help of oral nutritional supplements and if needed with the use of feeding tubes. It is important to enjoy a varied diet, as this is the only way to ensure all the needed nutrients and to boost our immune system. Diet and nutritional status have a significant impact on the treatment outcome of covid-19. Much research about protein, lipids, carbohydrates and dietary fibre has been done in order to reduce fatalities. Most of research has been done with vitamins A, B, D, C, D and minerals copper, iron, selenium, zinc in relation to the immune system. All nutrients proved to be essential for optimal functioning of the immune system and for reducing inflammation. Probiotics, microbiota, and many bioactive substances also play an important role. Due to the novelty of the covid-19 virus, knowledge in this area is deficient, most research has been done on similar viruses, animal and cell models. For better understanding and guidance, additional research is needed that will be based on human models and focus on different groups of individuals.
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