Abstract
Resistance to bacterial and viral infections is significantly dependent on the nutritional and immunological status of the individual. Due to the fact that malnutrition and starvation have a strong immunosuppressive effect and the incidence of malnutrition and thus the incidence of immunodeficiency increases with age, it is evident that coronavirus infection is most acutely at risk for older age groups.
In addition to preventive measures and vaccination, nutritional support is a powerful tool in the fight against the spread and consequences of the disease. Another important aspect is the nutritional support of critically ill patients, especially on artificial lung ventilation (UPV), where nutritional support is inevitable.
Another way to use artificial nutrition is to application of pharmaconutrients such as MCT and n-3 fatty acids, which give hope for reducing the late consequences of coronavirus infection, the most serious of which is subsequent pulmonary fibrosis. The article draws attention to the possibilities of metabolic and nutritional aspects in the treatment of COVID-19 and briefly provides and comments on an overview of the recommendations of the European Society of Parenteral Nutrition (ESPEN) and the American Society of Parenteral and Enteral Nutrition (ASPEN).