PROPER NUTRITION AND PREVENTION OF ALLERGIC REACTIONS IN CONDITIONS OF CORONAVIRAL INFECTION COVID-19

Abstract

Coronavirus infection COVID-19 is a respiratory viral infection caused by the RNA virus SARS-CoV-2, first reported in December 2019 in the Chinese city of Wuhan. At the beginning of the COVID-19 pandemic, the World Health Organization (WHO) identified the nutritional factor as one of the key factors for maintaining public health in conditions of quarantine and self-isolation. Nutrition is an important determinant of immune status, with malnutrition being the most common cause of immunodeficiency worldwide. In order to prevent allergic reactions resulting from COVID-19 infection, it is recommended to include in the diet foods rich in certain trace elements and vitamins in diets.