Chronic non-communicable diseases and other nutritional conditions in covid-19: potential mechanisms and implications
Abstract
Introduction and objective: This review aims to integrate and discuss studies linking COVID-19 with non-communicable diseases (NCD) and other nutritional conditions, seeking to understand the pathological mechanisms involved. Materials and Methods: From the initial analysis of 409,542 records available in the PubMed Central (PMC) database, published until April 2021, the most relevant records were selected and included in the proposed discussion. Results: Based on the evidence obtained along with the progression and spread of the disease, there is a consensus that people of any age with underlying clinical conditions, such as diabetes, cardiovascular, respiratory, and kidney diseases are groups at the highest risk for worsening COVID-19, with this risk being progressively higher with advancing age. Other specific conditions such as malnutrition, vitamin, and mineral deficiencies also seem to influence the progression and worsening of the disease. Discussion: These consequences are explained by the fact that the immune system in people with NCD is compromised, in addition to the chronic inflammatory state that characterizes many of these conditions, which added to the metabolic and physiological changes triggered by SARS-CoV-2, make these patients more vulnerable to the development of severe infection. Conclusion: Since NCD and other nutritional conditions are causally related to the quality of food, maintaining healthy lifestyle habits is an essential strategy for health promotion and disease prevention, including viral infections such as that caused by COVID-19. Concomitantly, scientists must understand the role of diet and specific nutritional strategies, seeking to direct effective professional practices in this context.
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