The application of food product analysis The CoCo, which provides information on the degree of processing and the levels of fat, salt and sugar of food products, has carried out an analysis of various contradictory information that are seen these days in the press and social networks about the effects of food in the possible prevention or recovery of COVID-19
The team The Coco warns of some of the boulins and fakenews that are spreading about the food and prevention of COVID-19. To this end, it has been based on different international studies, as well as on the expertise of its team of advisers nutritionists, headed by the dietitian-nutritionist and biologist Juan Reven.
Bulos generate disinformation
At this time of uncertainty before the coronavirus, there are many informations about food measures to deal with the disease. “From El CoCo we want to be a reliable and rigorous source of information for consumers, even more in the face of situations of concern like those we are living. For this reason, from our team of nutritionists we have wanted to analyze and rebate some of the information that is circulating about the food in front of the coronavirus so that citizens know, from the scientific rigor, the reality”, says Jean Baptiste Boubault, CEO of The Coco. Some detected buds:
“Vitamin C prevents getting viruses.” While a correct nutritional status with respect to vitamin C confirmed to be ‘lightly’ beneficial in reducing the duration of the common cold symptoms, does not prevent the disease from occurring, and its supplementation on the common cold does not have a contrasted clinical effect and there is no medianly relevant data on its effect on the acquisition of COVID-19.
“Vitamin supplements as reinforcement.” Something similar happens since there is, so far, scientific evidence that no particular diet pattern (beyond following a “healthy” model with a relatively high wealth of fresh vegetable foods) or nutritional supplements are effective in preventing common diseases such as colds or flus, therefore neither COVID-19. However, it does not seem likely that something positive will be found in the future in this sense because in general there is no pathology that benefits from these ends.
“There are foods that reduce the risk of COVID-19”. With regard to the messages that indicate that the incidence and/or risk of acquiring the COVID-19 disease can be reduced on the basis of strengthening the immune system by taking detox shakes, consuming mushrooms or increasing algae intake, among others, are claims that lack the least scientific rigor. In addition, some of them, such as the consumption of alcohol “kills” the virus, may pose more dangers in making them, as has happened in Iran, where 27 people have died of alcohol poisoning in the provinces of Khuzestan and Alborz trying to prevent coronavirus infection. Todo sobre Hoteles
Scientific evidence that is related to food and immune system
The immune system (SI) is a complex network that is responsible for the defense of the body against both external aggressions (bacteria, viruses, parasites, etc.), as well as internal, for example, given certain types of cancer, therefore the good state of the SI is essential to prevent and combat various diseases.
“While there are factors that can make pots in our defenses, there are others that can strengthen them, such as physical exercise, avoid tobacco and alcohol, sleep properly, control stress levels and follow a good diet rich in minerals and provident vitamins of fresh products such as vegetables, vegetables, fruit, fish, meat, vegetables, etc. Although this in no case can mean that a strong SI is a barrier to virus or disease,” Reven explains. On the other hand, there are other factors that influence the immune system and cannot be modified, such as age, genetics, environmental pollution or climate change.
However, there is sufficient evidence to indicate that adequate food affects the proper functioning of the body:
1. Following a balanced and varied diet, based on the consumption of fresh products rich in vitamins and minerals, is essential for the integrity and perfect functioning of the immune system.
2. It's proven that follow an unhealthy food pattern based on intake of low-quality fat-rich products and refined sugars (present in ultra-processed foods) may interfere with the immune system by making it react as if a bacterial infection was treated.
3. There are 11 micronutrients recognized by the European Union (copper, folic acid or vitamin B9, iron, selenium, vitamin A, vitamin B12, vitamin B6, vitamin C, vitamin D, zinc) related to a normal functioning of the immune system. Therefore, it doesn't make much sense to worry about isolated nutrients leaving others aside. Thus, and before worrying about specific nutrients, it is much more practical to focus on an appropriate feeding pattern.
“In particular and in relation to COVID-19, a report of the Spanish Academy of Nutrition and Dietetics published yesterday indicated clearly and forcefully that currently there is no specific medical or dietary treatment for this new virus, for which only the symptoms can be treated. In addition, this document indicates that the consumption of certain foods or a specific diet cannot prevent or reduce the risk of contagion in healthy people. In sick people the diet could only help in managing the symptoms of the disease itself, but in no case treat it,” says Reven.
In short, having healthy habits (sporting, avoiding tobacco and alcohol, sleeping properly, controlling stress levels, etc.) and following a good diet rich fresh products contributes to the normal functioning of the immune system, but much less prevent directly from having any type of viral or other disease.
CoCo alerts about feeding bules in the prevention of coronavirus
The application of food product analysis The CoCo, which provides information on the degree of processing and the levels of fat, salt and sugar of food product
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