Nutrition of humans with COVID-19 viral infection




coronavirus infection COVID-19, alimentary correction, detox nutri­tion, nutritional support, immune, cardiovascular, bronchopulmonary system, digestive system, health diet


Background. The most pressing global problem today is overcoming the Covid-SARS-2 pandemic which has spread at extraordinary speed, reaching 6 continents within 3 months, transforming our society around the world. In order to solve the comp­lex problem of human life and health safety, which is facing many scientific groups today, in our opinion, there is a system and acceptability of existing research results. One of the chains of the patient’s treatment strategy is his nutrition. In this context, diet the­rapy can have a significant impact on improving the course of the disease and speeding up the recovery of those who have already contracted COVID-19, and a healthy diet and antioxidant nutritional support can be an effective preventive measure.
The aim of the study is to substantiate the ways of alimentary correction of the diet of patients with coronavirus infection COVID-19, which will contribute to the nutri­tional support of the normal functioning of organs and systems of the body.
Materials and methods. Theoretical methods (analysis and generalization of lite­rature sources) – to reveal the essence of the problem and determine the directions of its solution. The information of the literature sources, which offered evidence-based appro­aches and directions of alimentary correction of metabolic disorders as a result of action of viral infections and their consequences for a human body is generalized. The directions of metabolic disorders in the human body due to viral infections – the influence of endo­toxicants, hypermetabolism, the mechanisms of oxidative stress and antioxidant defense of the body were investigated.
Results. The results of scientific researches are analyzed, in which the physiolo­gical and hygienic substantiation of directions of alimentary correction of food ration and needs of nutritious support of normal functioning of organs of patients exposed to nega­tive influence of extreme and stress factors, in particular viral infections is discretely given. In the context of the above, it is important to use the principles of detoxification and immuno-protective nutrition.
Taking into account modern scientific data, the diet of patients with coronavirus infection is recommended and the expediency of using the principles of detoxification nutrition against the background of nutritional support of the cardiovascular, immune and bronchopulmonary systems of the human body is proposed, the approximate diet of a health food for patients (adult population) is offered.
Conclusion. The results of scientific research show that viral infections in the human body as a result of oxidative stress are significant violations of metabolic processes and suppressed the function of antioxidant defense of the body.
The effect of COVID-19 on the human body is accompanied by very dynamic disorders of the bronchopulmonary, cardiovascular, digestive and excretory systems. As a result, therapeutic measures should be comprehensive, among which an important role is given to the alimentary factor.  The action of the latter should provide the main groups of food properties, such as: nutritional, regulatory, sensory and cognitive.
Possible ways of correction of human nutrition in the conditions of spread of coronavirus infection are scientifically substantiated. The expediency of using the principles of detox nutrition on the background of nutritional support of the cardiovascular, immune, bronchopulmonary and digestive systems of the human body has been established.
An approximatehealth-improving diet for people with COVID-19 has been pro­posed. At the same time, it is necessary to take into account the individual characteristics of the disease and health status, the presence of comorbidities and complications, which requires individualization of the approach to the preparation of the human diet.

Author Biographies

Petro KARPENKO, Kyiv National University of Trade and Economics

Doctor of Medical Sciences, Associate Professor at the Department of Technology and Organization of Restaurant Business

Nataliya PRYTULSKA, Kyiv National University of Trade and Economics

Doctor of Sciences (Technical), Professor, First Vice-Rector for Scientific and Pedagogical Work

Dina FEDOROVA, Kyiv National University of Trade and Economics

Doctor of Sciences (Technical), Associate Professor at the Department of Technology and Organization of Restaurant Business


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