The impact of the intake level of immunomodulatory compo-nents from food and lifestyle factors on the type of symptoms, complications, and frequency of hospitalizations in patients with COVID-19

Abstract

The COVID-19 pandemic has introduced new health challenges, and research on the impact of diet and lifestyle on the course of the disease has become crucial. The aim of this article is to analyze how the intake level of immunomodulatory components from food affects symptoms, complications, and hospitalizations in patients infected with SARS-CoV-2. An online survey was conducted among 741 individuals who had con-tracted COVID-19. Respondents were asked about the frequency of consumption of foods that are the primary sources of selected immunomodulatory components (ome-ga-3, vitamins A, E, D, C, iron, selenium, zinc, beta-carotene, probiotics) prior to ill-ness, as well as lifestyle factors such as physical activity, smoking, sleep duration, and stress levels. Additionally, participants were asked about symptoms during illness, complications afterward, and hospitalization due to the virus. It was shown that com-ponents such as omega-3 fatty acids, beta-carotene, vitamins A, E, D, and C, as well as iron, may have potential immunomodulatory effects in COVID-19 infections and re-duce the occurrence of symptoms, complications, and hospitalization risk. Paradoxi-cally, smoking was found to decrease the occurrence of some symptoms and complica-tions, while stress, lack of sleep, and low physical activity increased the severity of the disease. A well-balanced diet can significantly affect symptoms, complications, and the likelihood of hospitalization due to SARS-CoV-2 infection. It has been demonstrated that different foods and their components can influence the immune system and the occurrence of specific symptoms or complications.