Role of nutrition in immune response: Case of Covid-19

Abstract

The relationships between nutrition and immunity have been the subject of several studies. The main fact lies in the deep entanglement between immunity, and nutritional state: all deficiencies in proteins, essential fatty acids, metallo-enzymes, vitamin factors, and antioxidant elements lead to a dysfunction of the immune system. On the other hand, some excess food (total lipid intake, type of fatty acids, simple sugars, etc.) can, also, have deleterious effects. The emergence of new infectious diseases with new pathogenic properties is a serious global health problem. Covid-19 infection (Coronavirus Disease-2019) caused by the coronavirus SARS-CoV2 (Severe Acute Respiratory Syndrome Coronavirus-2), is recognized as pandemic by the World Health Organization (WHO).This implies strict prevention measures, and a strategy to be developed throughout good hygiene, healthy and balanced diet, and compliance with the con-finement rules.