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مجله تغذیه و امنیت غذایی، جلد ۸، شماره ۳، صفحات ۴۸۶-۴۹۲
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
The Association of Dietary Glycemic Index with the Prevention and Treatment of COVID-19: A Narrative Review |
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| چکیده انگلیسی مقاله |
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. |
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| کلیدواژه‌های انگلیسی مقاله |
COVID-19, Glycemic index, Glycemic load, Insulin resistance, Hyperglycemia |
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| نویسندگان مقاله |
| Elahe Shamshirgardi
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Iran
| Asma Kazemi
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Iran
| Gordon A. Ferns
Division of Medical Education, Brighton and Sussex Medical School, Brighton, England, UK
| Zahra Sohrabi
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Iran
| Marzieh Akbarzadeh
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Iran
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| نشانی اینترنتی |
http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-579-1&slc_lang=en&sid=1 |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
public specific |
| نوع مقاله منتشر شده |
review article |
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