Modifiable Host Factors to Prevent COVID-19 Pandemic: Diet and Lifestyle

Dear Colleagues,

COVID-19 has spread globally since WHO declared it as a pandemic in January 2020. As of July 2021, 186 million people have been PCR positive worldwide, and more than 4 million have died of pneumonia or other complications. During the same period, several variants have occurred. In Japan, the British type (a), South-African type (b), Brazilian type, and Indian type (d) are spreading. The case mortality rate of COVID-19 varies between countries, from less than 1% to 5% or higher. Typically, 90% of infected people are cured, 10% become severe, and 1-2% die globally. However, in Asia, the disease severity appears to be lower. It seems that the innate immune response is more effective due to intestinal microbiota in rice-eating countries.

The variability of death is related to several factors, such as medical care, the social system, and the vaccine coverage rate. Studies of SARS-Cov-2 have been extensive, but the analysis of host factors leading to a cure, aggravation, or death is scarce. Obesity, diabetes, chronic obstructive pulmonary diseases, and cardiovascular diseases are significant risk factors. The outcome of infection, its onset, and the healing process are closely related to individual biological defense systems, including immunity. Lifestyles, especially diet, can influence this. The protective role of vitamins and food supplements or active substances in vegetables and fruits has been indicated.

The Special Issue of the Nutrients focuses on the host-side reactions in the complicated SARS-Cov-2 variants pandemic. It aims to discuss protective factors against COVID-19, including the immune response after infection and its effect on the healing process. Cultural problems and new strategies after the corona pandemic society are discussed.

Prof. Dr. Shaw Watanabe
Guest Editor

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