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

World Journal of Meta-Analysis 2020年第6期8卷 435-445页

作者： Melika Hajimohammadebrahim-Ketabforoush Mohammad Reza Shahmohammadi Alireza Zali Zahra Vahdat Shariatpanahi Department of Clinical Nutrition and Dietetics Faculty of Nutrition Sciences and Food TechnologyNational Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehran 198161957Iran Shohada Tajrish Comprehensive Neurosurgical Center of Excellence Functional Neurosurgery Research CenterShohada Tajrish HospitalShahid Beheshti University of Medical SciencesTehran 193954741Iran

The novel coronavirus disease 2019(covid-19)caused by severe acute respiratory syndrome coronavirus 2 has created a life-threatening world ***,this disease can be worse in older patients or individuals with comorbidities,having dangerous consequences,including ***-19–associated stroke widely increases the risk of death from *** 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 *** 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 *** this work,for the first time,we hypothesized that a healthy diet could also be a protective/preventive factor against covid-19–associated stroke *** order to prove this hypothesis,it is required to study nutritional intake and dietary patterns in patients suffering from covid-19–associated *** this hypothesis is proven,the chronic supportive role of a healthy diet in critical situations will be highlighted once again.

关键词： covid-19 covid-19-associated stroke Nutrition Dietary patterns Food group Inflammation

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