Effect of Low Dietary Protein vs. High Protein Diets on COVID-19 Infection and Mortality

Volume 3 - Issue 4

Thomas W Swerczek*

• Department of Veterinary Science, College of Agriculture, Food and Environment, University of Kentucky, Lexington

Received: November 06, 2020;   Published: November 11, 2020

*Corresponding author: Thomas W Swerczek, Department of Veterinary Science, College of Agriculture, Food and Environment, University of Kentucky, Lexington

DOI: 10.32474/SJFN.2020.03.000168

 

FullText PDF

To view the Full Article   Peer-reviewed Article PDF

Abstract

It has been shown that populations consuming primary rice had a strong negative correlation whereas population consuming primary wheat had a strong correlation on the severity of COVID-19 Infections in humans. This suggests that diet may play an important role in medigating or exacerbating SARS-COV-2 infections in humans. The type of dietary ingredients, especially protein types may play an important role in the composition of the intestinal microbiota. Although there is an urgent need for antivirals and vaccines for coronaviruses, in the meantime, other methods based on dietary and microbiome modifications may be possible to mitigate SAR-CoV-2 infections.

Abstract| Introduction| Discussion| Conclusion| Reference|