Recent evidence suggests that the elderly are at an increased risk for COVID-19 infections – with those over 70 and 80 being the most impacted, especially, residents of care homes and in clinical settings, ethnic minorities, those who work indoors and those who are overweight and obese. Other potential risk factors include lack of exposure to sunlight, darker skin pigmentation, presence of comorbidities, inadequate diet, some medications, disadvantaged social and economic status and lifestyle factors, such as smoking and excessive consumption of alcohol.

The purpose of a new review published in The British Journal of Nutrition was to understand how and why certain groups of people are more susceptible to COVID-19 – whether they have weakened immune systems, and what are the roles of good nutrition and specific micronutrients in supporting immune functions.

The findings disclosed that varied and balanced diet with an abundance of fruits, vegetables, essential nutrients like vitamin D, vitamin A, B vitamins – folate, vitamin B6 and vitamin B12, vitamin C and minerals – iron, copper, selenium and zinc, are known to contribute to the normal functions of the immune system. Avoidance of deficiencies and identification of suboptimal intakes of these micronutrients in targeted groups of patients and in distinct and highly sensitive populations could help to strengthen the resilience of people to the COVID-19 pandemic.

The article highlighted evidence-based public health messages to communicate clearly that the extent of knowledge between micronutrients and COVID-19 infection is still being explored and that no diet can ensure the prevention or cure of the COVID-19 infection. Frequent handwashing and social distancing are critical in reducing transmission.

Source: The British journal of Nutrition. 2020 Jul 27;12(7):389-398. doi: 10.4254/wjh.v12.i7.389.