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Nutrition is Associated with COVID-19 Incidence, Severity, and Mortality

Luke Curtis

Earlier research has reported that proper nutrition is critical for reducing infectious disease morbidity and mortality. Malnutrition is very common in COVID-19 populations (up to 85.8% reported-with many studies over 50%) and is associated with significantly higher levels of COVID-19 infection, severity, and death. Low serum albumin, low serum prealbumin, and low and high BMI (Body Mass Index) levels are associated with significantly higher COVID-19 severity. Better overall patient nutrition and supplementation with key immune nutrients such as vitamin D, vitamin C, zinc, Ω-3 fats, and glutamine have been associated with significantly less COVID-19 severity and significantly better outcome. Many other nutrients which have strong anti-viral and/or anti-inflammatory properties show promise in controlling COVID-19 and other infections including vitamins A, vitamin B complex, vitamin E, probiotic bacteria, N-Acetyl Cysteine (NAC), l-carnitine, coenzyme Q10, α-lipoic acid, and phytochemicals from many fruits and vegetables. Many nutritional trials are currently underway, with single or multiple nutrients on COVID-19 patients and COVID-19 susceptible populations. The use of a good general diet, enteral nutrition, and multifaceted supplementation with a wide range of nutrients offers great promise in preventing COVID-19 morbidity and mortality.

• Malnutrition is very common in COVID-19 patients and hospitalized patients in general.

• Better nutrition is associated with significantly better COVID-19 incidence, severity, and mortality rates.

• Severely Ill COVID-19 patients often benefit from early enteral feeding.

• Specific supplemental nutrients such as Vitamins D and C, zinc, selenium, and omega 3 fats are associated with significantly better COVID-19 outcomes.

• Other antiviral and anti-inflammatory nutrients may be useful for controlling COVID-19 and other viral infections including vitamins A, vitamin B complex, vitamin E, probiotic bacteria, N-acetyl cysteine (NAC), l-carnitine, coenzyme Q10, α-lipoic acid, and phytochemicals from many fruits and vegetables.