• Ana Lúcia Alves Caram Unimogi, Mogi Guaçu, São Paulo, Brazil
  • Gracinalda de Oliveira Silveira Unimogi
  • Edna Cristina Mariano de Lima Unimogi
  • Anna Christina Aires Braga Carneiro Anhaguera University
  • Josiane Ferreira de Mello Unimogi
  • Eliana Setsuko Kamimura University of São Paulo
  • Mônica Roberta Mazalli University of São Paulo
  • Thelma Fernandes Feltrin Rodrigues Universidade Nove de Julho
  • Ana Raquel Medeiros Beck PUCCAMP
  • Rafael Resende Maldonado University of Campinas




COVID-19, nutrition, immunity, SARS-CoV-2, nutrients


COVID-19 is a disease caused by a coronavirus, called SARS-CoV-2. This virus has become a major public health concern worldwide, causing a collective outbreak, leading to the pandemic in 2020. People become infected with other common coronaviruses throughout their lives, but currently the concern is the COVID-19 type due to its severity in some cases. The immune system protects the body against external aggressions and preserves the body's homeostasis, and nutrients are involved in the development and preservation of this system. Considering the degree of complications that can occur in an individual with COVID-19, regardless of their age group, and in some cases even lethal, there was an interest in researching studies about this disease, and which nutrients are mentioned in the literature regarding immunity in this disease. The aims of this research were to describe concepts about the disease COVID-19 and to identify nutrients involved in the immunity and treatment of this disease, through a literature review in the period from December 2019 to October 2020. There is no doubt that it is essential to maintain an adequate nutritional status, through a balanced diet that can contribute to a better coping with the infectious state. Supplementation of vitamins, minerals, probiotics and prebiotics can provide the immune system, several of them were cited as an adjunct to the treatment of COVID-19, including their doses, but there was a lack of agreement regarding the dose of nutrients. Obviously maintaining social distance, wearing masks and proper hygiene are essential to reduce the risk of contamination, while not having access to vaccination.


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Author Biographies

Ana Lúcia Alves Caram, Unimogi, Mogi Guaçu, São Paulo, Brazil

Nutrition Course

Gracinalda de Oliveira Silveira, Unimogi

Nutrition Course

Edna Cristina Mariano de Lima, Unimogi

Nutrition Course

Anna Christina Aires Braga Carneiro , Anhaguera University

Nutrition Course

Josiane Ferreira de Mello, Unimogi

Nutrition Course

Eliana Setsuko Kamimura, University of São Paulo

Faculty of Animal Science and Food Engineering

Mônica Roberta Mazalli, University of São Paulo

Faculty of Animal Science and Food Engineering

Thelma Fernandes Feltrin Rodrigues, Universidade Nove de Julho

Nutrition Course

Ana Raquel Medeiros Beck , PUCCAMP

Multiprofessional Residency Program in Child and Adolescent Health

Rafael Resende Maldonado, University of Campinas

Technical College of Campinas


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DOI: 10.31686/ijier.vol9.iss1.2913

How to Cite

Alves Caram, A. L., de Oliveira Silveira, G. ., Mariano de Lima, E. C., Carneiro , A. C. A. B. ., de Mello, J. F., Kamimura, E. S., Mazalli, M. R., Rodrigues, T. F. F., Medeiros Beck , A. R. ., & Maldonado, R. R. (2021). A NUTRITION VIEW OF COVID 19 IN THE PANDEMIC. International Journal for Innovation Education and Research, 9(1), 396–409. https://doi.org/10.31686/ijier.vol9.iss1.2913
Received 2020-12-20
Accepted 2021-01-05
Published 2021-01-01