Evaluación nutricional en universitarios y recomendación de una dieta óptima para fortalecer el sistema inmunitario contra la COVID-19

Abstract

Objective: To evaluate the nutritional status of university students to propose the appropriate diet recommendations \nMaterials and Methods: The participating students were evaluated by means of a cross-sectional study, by feeding and symptoms surveys; the anthropometric evaluation and the taking of blood samples were carried out under standardized ethical regulations. Statistical analysis was performed by multifactorial logistic regression analysis using the EPI INFO TM. A review of the literature was developed in a database where the appropriate nutrients to prevent COVID-19 are described. \nResults and discussion: A group of university students (n = 42) between 18 and 22 years old was evaluated. More than 95% of the young people declared consuming carbohydrates as their major food source, on the other hand, 76% showed a BMI within normal parameters (19-24.9 Kg /m2). Low hemoglobin counts were estimated with a prevalence of 11.90% among the participating group. \nConclusions: Food remains the key to human health and well-being. Consumption of phytochemicals and nutraceuticals can prevent and even treat SARS-CoV-2 infection. Among the foods with the greatest potential for the prevention of COVID-19 are nuts, eggs, fish, green leafy vegetables, and whole grains. The consumption of phytochemicals and nutraceuticals can prevent and even treat SARS-CoV-2 infection.