栄養学ジャーナル

抽象的な

Exploring the Benefits and Advancement in Nutrition and Hypertension in Covid-19 Pandemic

Jaskripa Kaur, Anupama Kaushik and Divya Rani Singh

The world is currently suffering from the outbreak of a pandemic caused by the severe acute respiratory syndrome corona virus SARS-CoV-2 that causes the disease called COVID-19, the first reported in Wuhan, Hubei Province, China on 31 December 2019. As of 29 March 2020, there have been 732,153 confirmed cases of COVID-19, reported worldwide, with34,686 deaths. The clinical and epidemiological feature of COVID-19 has been repeatedly published in the last few weeks. Interestingly, specific comorbidities associated with increased risk of infection and worst outcomes with the development of increased severity of lungs injury and mortality have been reported. The most common comorbidities in one report were hypertension (30%), diabetes (19%) and coronary heart disease (8%). Another report showed that the most frequent comorbidities in patients with COVID-19 who developed the acute respiratory distress syndrome were hypertension (27%), diabetes (19%) and cardiovascular disease (6%). The frequencies with which COVID-19 patients are hypertensive is not entirely surprising nor imply a causal relationship between hypertension and COVID-19 or its severity, since hypertension is exceeding frequently in elderly people and older people appear to be at risk of being infected with SARS-CoV-2 virus and of experiencing severe forms and complications of COVID-19.