Volume 8, Issue 3 (Aug 2023)                   JNFS 2023, 8(3): 486-492 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Shamshirgardi E, Kazemi A, A. Ferns G, Sohrabi Z, Akbarzadeh M. The Association of Dietary Glycemic Index with the Prevention and Treatment of COVID-19: A Narrative Review. JNFS 2023; 8 (3) :486-492
URL: http://jnfs.ssu.ac.ir/article-1-612-en.html
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Iran
Abstract:   (1040 Views)
In 2019, a new coronavirus causing a flu-like syndrome was discovered in Chinese province of Hubei and there was a subsequent outbreak in Wuhan in December 2019. The severity and mortality of COVID-19 are affected by several preexisting comorbidities such as type 2 diabetes mellitus (T2DM). A more severe complication of COVID-19 in patients with diabetes could be due to the fact that hyperglycemia and insulin resistance, as important features of diabetes mellitus, are associated with a higher expression rate of angiotensin-converting enzyme-2 (ACE-2). ACE-2 can act as the entry site for SARS-CoV-2 to lung cells. Furthermore, in diabetes mellitus, increased inflammatory responses and impaired immune function are often present. Glycemic index (GI) and glycemic load (GL) are the characteristics of the diet that can affect glycemic control and insulin resistance. These two characteristics could possibly affect infections through their effect on gut microbiota composition, free radical synthesis, and mitochondrial loading. Therefore, it can be proposed that dietary GI and GL might be important factors in the development of COVID-19.
Full-Text [PDF 494 kb]   (124 Downloads) |   |   Full-Text (HTML)  (59 Views)  
Type of article: review article | Subject: public specific
Received: 2022/04/5 | Published: 2023/08/28 | ePublished: 2023/08/28

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 3.0 | Journal of Nutrition and Food Security

Designed & Developed by : Yektaweb