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Thrombosis and COVID-19: The potential role of nutrition
Date
2020
Abstract
COVID-19 has caused signiï¬ cant loss of life and disrupted global society at a level never before encountered. While the disease was predominantly characterized by respiratory symptoms initially, it became clear that other systems including the cardiovascular and neurological systems were also involved. Several thrombotic complications were reported including venous thrombosis, vasculitis, cardiomyopathy, and stroke. Thrombosis and inï¬ ammation are implicated in various non-communicable diseases (NCDs). This is of signiï¬ cant concern as people with pre-existing conditions such as cardiovascular disorders, renal disorders, obesity, metabolic syndrome, and diabetes are at greater risk of severe COVID-19 infection. Consequently, the research surrounding the use of anticoagulants, antiplatelet, and antithrombotic strategies for prophylaxis and treatment of COVID-19 is of critical importance. The adoption of a healthy diet, physical exercise, and lifestyle choices can reduce the risk factors associated with NCDs and the thrombo-inï¬ ammatory complications. In this review, these thrombotic complications and potential foods, nutraceuticals, and the antithrombotic constituents within that may prevent the onset of severe thrombotic complications as a result of infection are discussed. While nutrition is not a panacea to tackle COVID-19,it is apparent that a patientâ s nutritional status may affect patient outcomes. Further intensive research is warranted to reduce to incidence of thrombotic complications.
Supervisor
Description
peer-reviewed
Publisher
Frontiers Media
Citation
Frontiers in Nutrition;7, 583080
Files
Funding code
Funding Information
Sustainable Development Goals
External Link
Type
Article
Rights
https://creativecommons.org/licenses/by-nc-sa/1.0/