Effective food hygiene principles and dietary intakes to reinforce the immune system for prevention of COVID-19: a systematic review

Lesson learnt from the COVID-19 pandemic: a qualitative inquiry into patient and family experiences in Pakistan

OBJECTIVES

This study aims to explore the perceptions of patients affected by COVID-19 and their families regarding the challenges faced, coping strategies used and lessons learnt in Pakistan.

DESIGN

A qualitative exploratory descriptive approach was used to explore the real-time experiences of the participants.

SETTING

The study was carried out in a tertiary care hospital in Karachi, Pakistan.

PARTICIPANTS

Purposive and snowball sampling methods were used to enrol 22 dyads of adult patients diagnosed with COVID-19 and their respective family members (FMs) (spouse, children, siblings or any other FM sharing a residence in Karachi, Pakistan, with the patient before quarantine). The 44 participants, with 23 females and 21 males, had an average age of 43.2 years.

RESULTS

We identified five key themes: practising a healthy diet and physical activity to boost immunity; developing workplace policies for job security, safety and mental well-being; encouraging digitalisation of health through teleconsultation and virtual learning; using technology and artificial intelligence to transform healthcare delivery systems; and empowering resilience and community unity to promote mental well-being.

CONCLUSION

The study summarises the opinions of people directly affected by COVID-19 and the stakeholders of systemic challenges. The findings of the study can guide further strengthening of the healthcare system and improvements of organisational policies to facilitate better preparation of marginalised communities for future pandemics.

Comparative determination of factors affecting attitude level towards healthy nutrition

Healthy eating habits are critical to the health and well-being of future generations. Many people worldwide do not receive enough vitamins and minerals due to malnutrition To eliminate these, it is necessary to determine the factors that support people's healthy eating habits. This study was conducted to determine the factors that affect healthy eating habits. There are three external factors to the study: (1) being an expert in food and drink, (2) having received formal education in health, and (3) receiving professional support (dietician support) in nutrition. The level of healthy eating was evaluated based on nutritional knowledge, feelings about nutrition, positive eating habits, and poor eating habits. In this context, an online survey was applied to 425 employees in the health sector (202 people) and the food and beverage sector (223 people). The data obtained were analyzed comparatively. The study results showed that the level of nutritional knowledge was equal in both groups. However, it was concluded that food and beverage sector employees were more sensitive to feelings about nutrition, positive eating, and poor eating habits than healthcare sector employees. While food and beverage sector employees are expected to constantly deal with food, which causes desensitization, it has been observed that they are stable and resistant to healthy eating. It has been concluded that although they have not received any formal health training, the information they have obtained through professional support (dietician) accelerates the process of developing healthy eating behaviors. This result has strengthened the power of the education variable affecting healthy nutrition. In addition, sensitivity to healthy nutrition is catalyzed by the professional profession. Dietician support indirectly reinforces this attitude. Thus, it has contributed to the development of healthy nutrition literature.

Targeting SIRT1 by Scopoletin to Inhibit XBB.1.5 COVID-19 Life Cycle

Natural products have historically driven pharmaceutical discovery, but their reliance has diminished with synthetic drugs. Approximately 35% of medicines originate from natural products. Scopoletin, a natural coumarin compound found in herbs, exhibits antioxidant, hepatoprotective, antiviral, and antimicrobial properties through diverse intracellular signaling mechanisms. Furthermore, it also enhances the activity of antioxidants. Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) causes viral pneumonia through cytokine storms and systemic inflammation. Cellular autophagy pathways play a role in coronavirus replication and inflammation. The Silent Information Regulator 1 (SIRT1) pathway, linked to autophagy, protects cells via FOXO3, inhibits apoptosis, and modulates SIRT1 in type-II epithelial cells. SIRT1 activation by adenosine monophosphate-activated protein kinase (AMPK) and mammalian target of rapamycin (mTOR) enhances the autophagy cascade. This pathway holds therapeutic potential for alveolar and pulmonary diseases and is crucial in lung inflammation. Angiotensin-converting enzyme 2 (ACE-2) activation, inhibited by reduced expression, prevents COVID-19 virus entry into type-II epithelial cells. The coronavirus disease 2019 (COVID-19) virus binds ACE-2 to enter into the host cells, and XBB.1.5 COVID-19 displays high ACE-2-binding affinity. ACE-2 expression in pneumocytes is regulated by signal transducers and activators of transcription-3 (STAT3), which can increase COVID-19 virus replication. SIRT1 regulates STAT3, and the SIRT1/STAT3 pathway is involved in lung diseases. Therapeutic regulation of SIRT1 protects the lungs from inflammation caused by viral-mediated oxidative stress. Scopoletin, as a modulator of the SIRT1 cascade, can regulate autophagy and inhibit the entry and life cycle of XBB.1.5 COVID-19 in host cells.

From inflammation to immune regulation: The dual nature of dietary lectins in health and disease

Beans, vegetables, fruits, and mushrooms offer a delightful array of fragrances and an abundance of nutrients, including essential vitamins, minerals, protein rich in vital amino acids, and omega-3 fatty acids. However, they may also contain lectins, carbohydrate-binding proteins with potential health risks. While some lectins exhibit stability and resistance to digestion, posing threats to gastrointestinal integrity and immune function, others, such as those from butterfly peas and pink bauhinia, show immunomodulatory properties that could bolster immune responses. While some lectins, such as phytohemagglutinin, have been associated with inflammatory responses and autoimmune disorders, others, such as wheat lectin, have shown potential benefits in nutrient absorption. Additionally, mushroom lectins, while generally nontoxic, exhibit immunomodulatory properties with implications for immune health. Despite their potential benefits, challenges remain in understanding lectin dosages, administration routes, and mechanisms of action. Further research is needed to elucidate the intricate roles of dietary lectins in immune function and autoimmune disorders. This review surveys the immunomodulatory effects of dietary lectins from plants and mushrooms, shedding light on their mechanisms of action. From inflammation modulation to potential autoimmune implications, the diverse roles of dietary lectins have been explored, highlighting avenues for future investigations and therapeutic exploration.

The Role of Bioactive Compounds in Immunonutrition

The link between diet and immune function is a growing area of interest, recognized not only by the scientific community but also by global health organizations, such as the World Health Organization (WHO) [...].

Physical Activity, Dietary Behavior, and Body Weight Changes during the COVID-19 Nationwide Level 3 Alert in Taiwan: Results of a Taiwanese Online Survey

This cross-sectional study aimed to explore the influence of the COVID-19 pandemic on physical activity (PA) and dietary habits, and their impact on body weight changes during the Level 3 alert period that resulted in the lockdown in Taiwan. The study was conducted between 1 July 2021 and 15 July 2021, using a Google Forms online survey platform. Personal data, anthropometric information, PA information, and dietary habit information were collected before and during the alert period. Exactly 374 respondents, aged between 20 and 66, were included in the study. The results indicate that the lockdown during the alert period negatively impacted all levels of PA, including vigorous and moderate activities and walking. Additionally, respondents showed a sedentary lifestyle, with an increased daily sitting time of 22%. However, body weight and dietary behavior were not significantly affected, and some dietary questions achieved significant differences, including eating three meals less regularly, among others. During the pandemic, exercise was still one of the most important ways to maintain health; therefore, we hope to bring more attention to the prevention of sedentary lifestyles and dietary abnormalities in Taiwan during a pandemic.

Parental Perspectives of the Impact of COVID-19 Lockdown on Food-Related Behaviors: Systematic Review

Home confinement during the COVID-19 pandemic has been accompanied by dramatic changes in household food dynamics that can significantly influence health. This systematic literature review presents parental perspectives of the impact of COVID-19 lockdown (up to 30 June 2022) on food preparation and meal routines, as well as other food-related behaviors, capturing both favorable and unfavorable changes in the household food environment. Themes and trends are identified and associations with other lifestyle factors are assessed. Overall, families enjoyed more time together around food, including planning meals, cooking, and eating together. Eating more diverse foods and balanced home-cooked meals (e.g., fresh fruit and vegetables) was combined with overeating and increased snacking (e.g., high-calorie snacks, desserts, and sweets), as parents became more permissive towards food; however, food insecurity increased among families with the lowest income. Adoption of meal planning skills and online shopping behavior emerged alongside behaviors aimed at self-sufficiency, such as bulk purchasing and stockpiling of non-perishable processed foods. These results are an important first step in recognizing how this pandemic may be affecting the family food environment, including low-income families. Future obesity prevention and treatment initiatives, but also ongoing efforts to address food management, parental feeding practices, and food insecurity, can account for these changes moving forward.