1.
COVID-19 infection: the perspectives on immune responses.
Shi, Y, Wang, Y, Shao, C, Huang, J, Gan, J, Huang, X, Bucci, E, Piacentini, M, Ippolito, G, Melino, G
Cell death and differentiation. 2020;27(5):1451-1454
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The SARS-CoV-2 infection triggers an immune response which varies greatly from one person to another. It can be roughly divided into three stages: stage I, an asymptomatic incubation period with or without detectable virus; stage II, non-severe symptomatic period with the presence of virus; stage III, severe respiratory symptomatic stage with high viral load. Currently around 15% of people infected end up in severe stage III. There appears to be a two-phase immune response; an early protective phase and a second inflammation-driven damaging phase. In phase one the adaptive immune system responds to the virus. Being in good general health is important in this phase to limiting the progression of the disease to a more severe stage. In phase two the innate immune system response to tissue damage caused by the virus could lead to widespread inflammation of the lungs and acute respiratory distress syndrome or respiratory failure. Therapeutically this raises the question of whether the immune response should be boosted in phase one and suppressed in phase two. There also appears to be an element of viral relapse in some patients discharged from hospital indicating that a virus-eliminating immune response may be difficult to achieve naturally. These same patients may also not respond to vaccines. Overall, it is still unclear why some people develop severe disease, whilst others do not. Overall immunity alone does not explain the differences in disease presentation.
2.
Nutrition support in the time of SARS-CoV-2 (COVID-19).
Laviano, A, Koverech, A, Zanetti, M
Nutrition (Burbank, Los Angeles County, Calif.). 2020;74:110834
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Nutrition is part of the treatment regimen for acute and chronic diseases and applies particularly to ailments for which an etiologic treatment has not yet been discovered and validated. Furthermore, the timing of nutritional intervention is also important as patients rapidly progress from cough to shortness of breath, and then to respiratory failure and admission to an intensive care unit (ICU) for mechanical ventilation. Literature shows that COVID-19 is associated with negative outcomes in older, comorbid, and hypoalbuminemic (low albumin – protein made by the liver - blood levels) patients. In fact, international nutrition scientific societies are developing updated guidelines that are specific to the needs of patients who are critically ill with COVID-19. While waiting for specific recommendations on the nutritional management of patients with COVID-19 in the ICU, current available guidelines on the clinical nutrition for patients in the ICU are likely to fit the needs of patients with COVID-19.
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Nutrition and Cardiovascular Health.
Tappia, PS, Blewett, H
International journal of molecular sciences. 2020;21(7)
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Nutritionally poor diets can have a significant negative impact on cardiovascular health, whereas dietary interventions with specific nutrients and/or functional foods are considered cost-effective and efficient components of prevention strategies. This review examined the role of overall nutrition, specific nutrients, foods and dietary practices in relation to cardioprotection and prevention of cardiovascular disease. All contributions show that nutrition plays an important role in cardiovascular health and disease. In fact, nutrients exhibit a diverse range of properties ranging from anti-oxidant and anti-inflammatory properties to metabolic, molecular and membrane actions. Thus, a balanced and varied diet of food items can provide different benefits which can be key to cardiovascular health. Authors conclude by highlighting the importance for further investigation and advancement in understanding the essential role of nutrition in cardiovascular health and disease treatment and/or prevention.
Abstract
There is unequivocal experimental, epidemiological and clinical evidence demonstrating a correlation between diet and increased risk of cardiovascular disease (CVD) [...].
4.
Public Health Nutrition special issue on ultra-processed foods.
Kelly, B, Jacoby, E
Public health nutrition. 2018;21(1):1-4
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Food processing-based classification systems have been increasingly acknowledged in reports and commentary from the World Health Organisation, Food and Agriculture Organization of the United Nations, and the Pan American Health Organization. The aim of this issue was to examine the role and utility of food processing-based classification systems in food and nutrition research and public policy. This issue shows that food processing-based classification systems: - offer possibilities for use in public policy as a way to define unhealthful dietary patterns. - may underpin other regulatory strategies for the prevention and control of obesity and diet-related non-communicable diseases by identifying unhealthful foods. - could also be applied in local planning regulations, where these seek to influence the availability or accessibility of foods in local environments Authors conclude that food processing-based classification systems have a great potential for wider application in food policy.