Possible Link between Gut Microbiota, Diet, and COVID-19 Infection
-
Paria Fazli
,
Shima Saberifard
,
Mahla Azimi
,
Zahra Miri Kordkandi
,
Bita Zandi
,
Fatemeh Roozbahani
,
Yalda Malekzadegan
,
Mohammad Ghodratie
,
Fatemeh Sameni
Abstract
Background: Coronavirus disease 2019 (COVID-19) is a concern for world health since it may impact both the upper (nose, throat, sinuses) and lower (trachea, lungs) respiratory tracts. Death (at a rate of 10%), respiratory failure, multi-organ failure, and acute respiratory distress syndrome (ARDS) are among the problems that might arise. Recent years have seen a global spread of zoonotic coronaviruses, which have caused human epidemics such as MERS and SARS. Various clinical symptoms may be seen in this sickness because to the numerous changes in intestinal homeostasis caused by SARS-CoV-2. Because of the beneficial impact that probiotics have on the host immune system, gastrointestinal disorders may now be effectively treated. This article discusses the close relationship between what we eat, the bacteria in our gut, and the risk of contracting the COV-19 virus.
Conclusion: The relationship between gut microbiota, dietary factors, and COVID-19 severity indicates that the microbiome may influence immune regulation. Imbalances in microbial communities and reduced diversity can intensify inflammation, potentially worsening COVID-19 outcomes. Strategies such as probiotics, prebiotics, and dietary changes might provide therapeutic benefits by improving gut health and strengthening immune defenses. However, further research is required to clarify these mechanisms and establish effective interventions.
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| Files | ||
| Issue | Vol 12 No 4 (2024) | |
| Section | Review Articles | |
| Keywords | ||
| COVID-19 Dysbiosis Gut microbiota Probiotics Prebiotics Vitamins. | ||
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How to Cite
1.
Fazli P, Saberifard S, Azimi M, Miri Kordkandi Z, Zandi B, Roozbahani F, Malekzadegan Y, Ghodratie M, Sameni F. Possible Link between Gut Microbiota, Diet, and COVID-19 Infection. J Med Bacteriol. 2024;:76-98.
