Host Genetic Susceptibility and Impacts of Dietary Factors on Covid-19
February 2022
in “International journal of KIU”
TLDR Certain genes and nutrients like vitamin D, zinc, and omega fatty acids affect COVID-19 severity and infection risk.
The document reviews the influence of host genetic susceptibility and dietary factors on COVID-19 severity and susceptibility. It identifies genetic variants in genes such as ACE-2, TMPRSS2, and the 3p21.31 gene cluster that are associated with COVID-19 outcomes. Additionally, it underscores the importance of dietary components like vitamins D, zinc, selenium, and the balance of omega 3/omega 6 fatty acids in potentially mitigating severe COVID-19. The review cites studies, including one with 131 patients linking the PCSK3 gene to disease severity and another with 35 patients finding variants in the PRKRA gene affecting immune response. It also references research from the UAE and Serbia on genetic variants related to vitamin D, zinc, and selenium levels among COVID-19 patients. The document concludes that both genetic and dietary factors are significant in understanding COVID-19 infectivity and severity, which could be key in developing treatments and managing the disease.
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Certain genes and nutrients like vitamin D, zinc, and omega fatty acids affect COVID-19 severity and infection risk.