SARS-COV-2 is the virus that causes the Coronavirus Disease 2019 aka COVID-19. The virus is of a zoonotic source, this means that the transmission occurred as a result of a non-human animal or insect, to a human. Symptoms range from mild to severe and may appear at any time after being exposed, up to two weeks; or show no signs of symptoms (asymptomatic).
Common Symptoms: fever, coughing, fatigue
Less Common Symptoms: shortness of breath, sore throat, loss of appetite, diarrhea, sudden loss of sense of smell & taste.
The virus spreads from person to person through drop – lets. Droplets are released from the body when someone coughs, sneezes, or speaks and can remain on surfaces for hours. People can carry it on their hands, infecting them – selves if they touch their eyes, nose, or mouth.
Chances of Contracting COVID-19 from Food or Food Packaging Highly Unlikely
Currently there is no evidence that food, food containers, food packaging, or shopping bags is associated with spreading the virus Clean and disinfect any surfaces that comes into contact with food containers. Food safety practices and washing hands after shopping, handling takeout containers, and prior to eating remains crucial.
Nutrition and the Immune System
It is well known that nutrition has implications on immune function. Malnutrition, simply defined as a nutritional imbalance, can result in immune dysfunction increased risk of infections, and delayed recovery from illnesses, particularly in older adults.
While nutrition intervention should be individualized, there are general pre[1]cautions one can take to reduce inflammation—the body’s natural response to infection. Although an innate response to fight off disease or injury, inflammation can adversely affect nutritional status and lab values, which health[1]care professionals use as the basis for medical treatment. For this reason, it is important to minimize inflammation through diet and exercise.
So how does this pertain to the 2019 Novel Coronavirus (COVID-19)? As the virus behaves similarly to severe community-acquired pneumonia, it appears the overproduction of early response proinflammatory markers have been found in those afflicted with the virus. Additionally, risk factors for severe COVID-19 infection include the presence of poor nutritional status and pre-existing noncommunicable diseases, such as diabetes, chronic lung diseases, cardiovascular disease, and obesity. This further illustrates the importance of maintaining a healthy lifestyle.
A recent article exploring the effects of nutrition and inflammation as it pertains to COVID has shown that staying physically activity and eating a well-balanced diet can mitigate the effects of the disease, especially in those most vulnerable. This includes a diet rich in fruits and vegetables, limited red meat, alcohol consumption, and some form of exercise.
Key micronutrients essential to immune function include:
- Vitamins C and E, which helps to protect immune cells
- Protein, which helps to generate antibodies and support immune cells
- Zinc, which protects immune cells
- Vitamins A and D, which regulate immune system function.
