COVID-19-associated stroke risk:Could nutrition and dietary patterns have a contributing role?

• 作者: Alireza Zali Melika Hajimohammadebrahim-Ketabforoush Mohammad Reza Shahmohammadi Zahra Vahdat Shariatpanahi
• 来源期刊: 世界荟萃分析杂志
• 学科: 医学
• 关键词: COVID-19 COVID-19-associated stroke NUTRITION Dietary patterns Food group INFLAMMATION
• 年，卷（期）: sjzzfxzz_2020,（6）
• 页码范围: 435-445
• 页数: 11页
• 分类号: R74

摘要

The novel coronavirus disease 2019(COVID-19)caused by severe acute respiratory syndrome coronavirus 2 has created a life-threatening world pandemic.Unfortunately,this disease can be worse in older patients or individuals with comorbidities,having dangerous consequences,including stroke.COVID-19–associated stroke widely increases the risk of death from COVID-19.In addition to the personal hygiene protocols and preventive policies,it has been proven that immune-compromised,oxidative,and pro-coagulant conditions make a person more susceptible to severe COVID-19 complications,such as stroke;one of the most effective and modifiable risk factors are poor nutritional status.Previous literature has shown that healthy dietary patterns,such as the Mediterranean diet,some food groups,and specific micronutrients,reduce the risk of ischemic and hemorrhagic stroke.In this work,for the first time,we hypothesized that a healthy diet could also be a protective/preventive factor against COVID-19–associated stroke risk.In order to prove this hypothesis,it is required to study nutritional intake and dietary patterns in patients suffering from COVID-19–associated stroke.If this hypothesis is proven,the chronic supportive role of a healthy diet in critical situations will be highlighted once again.