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Hsu Pei-li (徐裴莉), a nutritionist in the Nutrition Department of the Taipei City Hospital Chung Hsing Branch (臺北市立聯合醫院中興院區營養科), said that studies show that "good nutrition" can reduce the risk and incidence of COVID-19. These are her dietary recommendations:
- Daily intake of 3 servings of vegetables and 2 servings of fruits, with whole grains
Vegetables, fruits and grains are rich in vitamins, minerals and antioxidants, including vitamins A, C, D, E, B complex, zinc, selenium, dietary fiber and phytochemicals. They are important regulators of the immune system, can promote immune cell function, and optimize the immune system.
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Nutritionists give 3 dietary recommendations. Photo/Retrieved from "BBC"
- Supplement appropriate amount of beans, fish, eggs, and meat with 1 to 2 cups of dairy products daily
Foods containing high-quality protein, can build and repair epithelial cells and organ tissues, provide a good defense for the body, reduce the risk of getting the virus, and maintain muscle composition.
- Daily intake of fats, seeds and nuts
Unsaturated fatty acids increase immunity. The omega-3 polyunsaturated fatty acids present in seafood, seaweed oil, deep sea fish and flaxseed can support the immune system. The omega-9 monounsaturated fatty acids in olive oil, sunflower oil, safflower seed oil and nuts have antioxidant properties, anti-microbial and anti-viral effects.
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Nutritionists give 3 dietary recommendations. Photo/Retrieved from "BBC"
It is recommended that people use fresh food as the basis of a balanced diet, adequate water intake, and reduce the intake of sugared beverages and processed food. Nutritional supplements should be taken based on the recommendations of a doctor or a nutritionist; otherwise, too many supplements will be of no benefit. In addition to maintaining a good daily diet, be aware of self-protection, like washing hands frequently, wearing masks, maintaining social distancing, and staying at home. These are the basic ways to avoid Covid-19.
