Диетические факторы, влияющие на эпидемический процесс COVID-19

Цель: проанализировать роль рациона питания в эпидемиологических параметрах коронавируса SARS-CoV-2 и выявить факторы, коррелирующие со снижением тяжести последствий заболевания COVID-19, а именно частотой заболеваемости (англ. rate of prevalence, RPr) и смертности (англ. infection fatality rate, IFR) в разных регионах.

Материал и методы. Информация и данные, необходимые для этой работы, были найдены в научных публикациях и средствах массовой информации, доступных в Интернете, а также получены из баз статистических данных с использованием определенных ключевых слов для одного тега или в различных их комбинациях. Статистические выборки были сформированы из источников и фактов, доступных в Интернете. Корреляция для двух переменных определялась как коэффициент Пирсона.

Результаты. Взаимосвязь между факторами питания и влиянием 15-месячной пандемии COVID-19 в разных регионах была исследована с использованием различных доступных статистических данных по пяти континентам и 47 странам. Обнаружена четкая связь между исходами эпидемии SARS-CoV-2 (RPr и IFR) и количеством потребленных основных нутриентов с корреляциями в отрицательном диапазоне r=–0,98 и r=–0,66 для растительных белков и коэффициентом корреляции r=0,92 для белков животного происхождения. Также чрезмерное потребление сахара увеличивало тяжесть течения COVID-19 с коэффициентами корреляции в диапазоне r=0,99–0,72 в репрезентативных выборках.

Заключение. Статистический анализ показал, что количество диагностированных пациентов с SARS-CoV-2 (RPr) и смертей от COVID-19 (IFR) было значительно ниже в регионах, где потреблялось больше растительной пищи, чем продуктов животного происхождения. Детальное изучение взаимосвязи между коронавирусом и хозяином, а также метаболизма белков и сахаров поможет выявить факторы питания, ответственные за устойчивость к патогену. Съедобные растения могут содержать компоненты, ответственные за подавление цикла репликации вируса SARS-CoV-2. Биохимические исследования этих компонентов помогут в разработке этиологических пероральных препаратов против COVID-19.

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