Host Genetic Susceptibility and Impacts of Dietary Factors on Covid-19

Abstract

COVID-19, a disease caused by SARS coronavirus 2 (SARS-CoV-2) has been a virus which is causing a global issue due to the fact that it resulted in a pandemic. The SARS coronavirus 2 binds with the angiotensin-converting enzyme 2 (ACE-2) receptors expressed in various human organs including the lungs. The SARC-CoV-2 causes respiratory disease ranging from mild to life-threatening pneumonia. Covid-19 is much feared due to its ultimate outcome such as multi-organ damage as a result of the production of a high level of pro-inflammatory cytokines referred to as “cytokine storm and resulting increased mortality and morbidity. Outcomes of the COVID 19 infection are associated with several factors that include demographic, environmental, behavioural, dietary, and genetic factors. In addition, male gender, ethnicity, older age, obesity, and several chronic diseases affect the severity of the disease. Genetic susceptibility and dietary factors involved with COVID – 19 infectivity are current areas that are widely researched and likely to play a major role. Through Genome Wide Association Studies (GWAS) and other studies done worldwide, scientists have discovered variants related to the susceptibility and severity of COVID-19. Among published reports, the involvement of ACE-2, TMPRSS2, 3p21.31 gene cluster, OAS1, OAS2 and OAS3, TYK2, DPP9, IFNAR2, CCR2 TMEM189–UBE2V1 genes, IFNL4, TLR7, LZTFL1, CCHCR1, CCNG1, ACSF3, FPR1, NKG2C/HLA-E, NLRP3, DNAH7 and CLUAP1, DES and SPEG, STXBP5, TOMM7, WSB1, PIEZO1, SCN5A, APOL1, PRKRA, GC, NADSYN1, VDR, and CYP2R1, PPCDC, VDR, DMGDH is summarized in this review. Similarly, this review concluded the role of nutrition in terms of the importance of a balanced diet and functional foods, micronutrients, probiotics, and how the omega 3/omega 6 ratio helps to prevent the severity of COVID-19.