The quality of food affects the course of the disease
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RAS Corresponding Member Sergei Netesov commented on the data of British scientists that vitamin D deficiency can lead to the development of a more severe form of COVID-19. He gave his comment to the site Ura.ru.
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Netesov confirmed the conclusions of scientists that nutrition affects the ability of the human body to fight viruses. If the diet is not balanced and a person does not receive the necessary vitamins from food, then he will be harder to bear the coronavirus infection, the scientist explained.
“Lack of essential amino acids, salts of a number of metals (zinc, magnesium, potassium, calcium, etc.), DNA and RNA, vitamins leads to the fact that the body works abnormally,” Netesov said. According to him, a lack of vitamins in food leads to a deterioration in the functioning of the digestive, energy and many other body systems.
Earlier, a group of medical scientists from the UK studied daily statistics on the coronavirus and found a correlation between the severity of the disease and the latitude. During the study It revealedthat in the northern hemisphere, where seasonal vitamin D deficiencies are more common, severe cases of COVID-19 are more common.
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