Efeitos da COVID longa e sua relação com a nutrição: uma revisão integrativa

Sthefany Lopes Honorato; Alexandre Lucas Lima França Cabral; Celso Lourenco de Arruda Neto; Sandra Machado Lira

doi:10.59171/nutrivisa-2024v11e13236

Authors

Sthefany Lopes Honorato Centro Universitário Maurício de Nassau https://orcid.org/0009-0000-8602-3729
Alexandre Lucas Lima França Cabral Centro Universitário Maurício de Nassau https://orcid.org/0009-0007-6423-7524
Celso Lourenco de Arruda Neto Centro Universitário Maurício de Nassau https://orcid.org/0000-0003-3243-4930
Sandra Machado Lira Centro Universitário Maurício de Nassau https://orcid.org/0000-0002-9711-2919

DOI:

https://doi.org/10.59171/nutrivisa-2024v11e13236

Keywords:

SARS-COV-2; food, nutritional deficiences; nutrients.

Abstract

Recovery from Covid-19 represents a challenge to healthcare as it has different types of sequelae that bring symptoms and discomfort to patients in the long term and treatments are still limited. The nutritional status of affected individuals is greatly influenced by these changes, which compromise muscle mass reserves and delay recovery. The objective of this study was to seek scientific evidence on the possible symptoms of long Covid-19 and its relationship with deficiencies and nutritional treatment. This work is an integrative literature review combining Covid and Nutrition descriptors. The search for studies was carried out in the Science direct database and resulted in 14620 articles. Of these, 11 original articles were included, which demonstrated in many aspects an association between nutritional risk and worsening of Covid symptoms. Studies suggest that many nutritional deficiencies, including energy and protein, are present in patients with Covid. Among the most cited nutrients, vitamin D, zinc and ascorbic acid are deficient in most cases. Most studies suggest nutritional deficiencies as being harmful in cases of Covid, but few have provided evidence of treatment using specific nutrients. The proposed nutritional interventions are related to improving symptoms and correcting deficiencies as a way to optimize the patient's recovery. The findings are still early given the short period of research involving Covid and food, but they suggest an important relationship to guarantee better prognoses.

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