Diet for colds - What should be the diet for colds and flu?

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— Flu — Diet for colds

What should you eat and drink?

A sick person should not only stay in bed and take medications, he should also eat right. What should you eat when you have colds and flu to get back on your feet as soon as possible? And how effective is such a diet?

According to naturopathic doctors who advocate the use of non-medicinal methods in treatment, nutrition during a cold can significantly affect a person’s recovery: if you eat the right food, the disease will go away sooner, if you eat the wrong food, the body’s condition may worsen even more.

Fast food

A lot of calories, a lot of stress on the liver and digestive system, a lot of fat, all sorts of chemicals, terribly fatty sauce, fried cutlet or sausage, and so on. The disadvantages of fast food can be listed for a very long time. But there is no benefit. It is not recommended for a healthy person to eat fast food, but for a sick person it is generally poison...

Shawarma: how oriental fast food conquered Europe>>>

How to replenish fluid loss during colds and flu?

Let's start with what you should drink to support a weakened body. Typically, harmful bacteria and viruses accumulate in the throat and nasal cavity. In a sick person, the mucous membranes are inflamed and dry, and therefore even this first protective barrier of the body no longer functions as it should. If you increase the humidity of the mucous membranes, they will again be able to trap bacteria and block their harmful effects.

The optimal solution is a drink made from filtered water and a few orange slices. It contains useful vitamin C, plus the general tone and mood of the sick person will definitely improve.

For a sore throat, it is better to drink slightly warmed water with honey and lemon juice. This drink is not only good for the immune system, but will also help get rid of some viral cells and soothe the throat mucosa. Honey for colds is a very effective remedy, especially if used correctly.

Dairy

You should be careful with dairy products, especially fatty ones. The fact is that dairy products contribute to the formation of mucus in the body, and therefore inhibit the treatment of runny nose and cough. If you still want to drink some milk or eat yogurt, add a pinch of turmeric or a piece of ginger. The spices will remove the mucus-forming effect, and you will get a warming and healthy dish high in protein and calcium.

Fermented milk products: how they are made and how they differ. Infographics>>>

Nutrition for health: what to eat when you have the flu

Now let's talk about nutrition during flu and colds. A weakened body at this time requires especially careful care, so it is worth temporarily giving up “heavy” dishes of meat and fish. The same applies to everything sweet and fried. Never eat fast food when you are sick! On the other hand, a wise body often itself signals its needs by loss of appetite. Therefore, if you don’t want to eat, don’t force yourself.

Light meals, however, are usually accepted by the body with a bang during a cold. Chicken soup is one of the most popular and, at the same time, truly the most effective dishes for a sick person. Numerous studies by scientists have proven its beneficial effect on a stuffy nose and swollen throat: it reduces the number of neutrophils - a form of white blood cells - which cause characteristic signs of inflammation in the nasopharynx.

Therefore, the more chicken soup a person with a cold eats, the healthier and more cheerful he will feel. Let’s make a reservation right away: you should eat little and often. You should not take our words literally and eat liters of soup at a time.

Don’t forget about another popular product that is a herbal immunostimulant – garlic. It contains a substance (allicin) that effectively fights bacteria, viruses and fungi that attack the body. If the taste of garlic is not to the liking of someone who has a cold, you can cut the cloves into small pieces so that they can be swallowed without chewing. In addition, place a plate of chopped garlic in the room where the sick person is located - this will disinfect the air and prevent pathogenic bacteria and viruses from re-entering the nasopharynx when breathing.

Even people who are not fans of spices are advised to remember about spices and spicy Indian herbs when they have a cold. Some of them (coriander, cinnamon, ginger) significantly alleviate the patient’s condition, as they stimulate sweating, and in addition, most spices have a constricting effect on blood vessels, relieving a stuffy nose and swollen throat.

Features of nutrition during coronavirus infection in conditions of self-isolation and quarantine

T.L. PILAT , Doctor of Medical Sciences, Professor, Leading Researcher of the Federal State Budgetary Institution "Research Institute of Occupational Medicine named after Academician N. F. Izmerov", Moscow

R.A. KHANFERYAN , Doctor of Medical Sciences, Professor of the Department of Immunology and Allergology of the Federal State Autonomous Educational Institution of Higher Education "Peoples' Friendship University of Russia", Moscow

2020 brought a new viral threat to the world's population - COVID-19, a viral infection that has already affected millions of people in different countries of the world. In a short period of time, scientists around the world have been actively involved in studying the ways of spread of the virus, the pathogenesis of the disease, and the development of therapeutic vaccines against the virus. Among the areas being studied related to coronavirus infection, one of the most important and not fully resolved is the development of effective measures for nutritional prevention and rehabilitation of people with coronavirus infection and people who have been in quarantine and self-isolation for a long time.

Already at the beginning of the COVID-19 viral infection pandemic, the World Health Organization (WHO) identified the nutrition factor as one of the key factors in maintaining public health during quarantine and self-isolation. The WHO European Office for the Prevention and Control of Noncommunicable Diseases has developed a set of essential relevant regulations.

Among the most important factors and medical and social reasons contributing to the formation of disorders in the body during self-isolation and quarantine, the following are important:

stress-forming situation;
reducing the need to strengthen the body’s nonspecific resistance to unfavorable environmental factors, in particular, biological ones (microorganisms, viruses);
decreased physical activity;
violation of the usual regimes and diets.

It is known that the nutritional factor plays a key role in the prevention of not only various diseases, but also health disorders during self-isolation and quarantine. In this regard, on April 10, 2021, Rospotrebnadzor approved Methodological Recommendations MP 2.3.0171-20 “Specialized diet for children and adults in self-isolation or quarantine at home in connection with COVID-19” , developed by specialists from the Federal State Budgetary Institution Science "Federal Research Center for Nutrition, Biotechnology and Food Safety." The recommendations of Rospotrebnadzor of the Russian Federation indicate that the most important factors of prevention are reducing the impact of stress during prolonged quarantine and self-isolation, maintaining physical activity, and reducing the calorie content of the diet. The need to reduce the calorie content of the diet by 200-400 kcal is also pointed out by the chief nutritionist of the Russian Federation, Academician V.A. Tutelyan.

Among the factors leading to eating disorders during self-isolation and quarantine, the most important are disturbances in appetite or, more often, eating behavior associated with a constant desire to eat something, look into the refrigerator (“refrigerator syndrome”), and a change in an individual’s typical food preferences. A natural question arises: what could this lead to?

Naturally, the result of such eating behavior is most often a significant increase in body weight. This can significantly affect health, cause the development of type II diabetes, and lead to exacerbation of chronic diseases, such as cardiovascular diseases (hypertension and coronary artery disease), gastrointestinal diseases, and depression. Virologists and nutritionists note that body mass index directly correlates with a person’s survival rate during infectious and chronic diseases, including infection with a new type of coronavirus. Another factor that aggravates the situation of overweight people is a decrease in the depth of breathing and the volume of functioning lungs, experts warn. Obese people tolerate COVID-19 much worse, which is confirmed by current statistics.

In April-May in Moscow, on the initiative of a number of scientists from the Peoples' Friendship University of Russia (RUDN) and the Russian Federation, a survey was conducted of 620 people of various ages (86% of them were aged 18 to 25 years), who were in self-isolation and quarantine from 1 up to 1.5 months The questionnaire contained 20 main questions. Statistical processing of the research results was carried out using the Statistics Version 20 application package. The significance of differences between groups was assessed using Student's t-test. Analysis of the survey results confirmed the above facts of violations of the frequency of food consumption, diet, changes in body weight and other indicators.

The results of processing some of the respondents' responses are presented in Fig. 1. Analysis of the survey data showed that:

Appetite increased in 43% of individuals.
They began to eat more often – 40%.
The diet changed for 49%.
Began to consume more:
Meat products – 48%
Sausages – 16%
Juices – 36%.
36% of respondents had snacks (3 or more) before self-isolation, and 48% during self-isolation.
44% of respondents noted that the caloric content of diets had increased.
52% noted an increase in protein and carbohydrate intake.
In 12% of respondents, chronic diseases of the gastrointestinal tract (gastritis, pancreatitis, cholecysto-pancreatitis) worsened.
18% of respondents noted discomfort in the gastrointestinal tract (stool disorders, heartburn, nausea).
Body weight increased in 25% of respondents, of which an increase of up to 2 kg was detected in 14% of individuals, from 2 to 3 kg in 18%, from 3 to 4 kg in 8% and over 4 kg in 4% of respondents.

Rice. 1 Malnutrition during quarantine and self-isolation (questionnaire results)

Analysis of literature data and the survey revealed the main problems associated with malnutrition. Increased weight, according to Russian doctors, may become an additional risk factor in the current pandemic. Despite the fact that there is no direct proven connection between obesity and COVID-19 coronavirus infection, patients with this pathology will have a more severe course of the disease, scientists believe.

The UK's National Health Service reported that almost two thirds of those seriously ill with the new infection are overweight and that such people are more likely to die from COVID-19. Experts analyzed data from all patients admitted to intensive care units across the country in early March and found that 63% were overweight or obese. At the same time, overweight people with a body mass index of more than 40 are most at risk of complications.

A cross-sectional analysis of all patients with laboratory-confirmed COVID-19 treated at an academic health system in New York City between March 1, 2021 and April 2, 2021, with follow-up through April 7, 2021, was conducted in the United States. Scientists found that almost half of the patients (46%) hospitalized with coronavirus infection were over 65 years old. They also found that people with severe coronavirus and obesity were most often hospitalized. Even those under 60 are twice as likely to require hospitalization if they are obese, according to the study. Researchers explain this by saying that obese patients are more susceptible to infections. Their immune system tries to fight excess fat in the body, so it does not fully fight the virus.

Research shows that patient age and comorbidities such as obesity and cardiovascular disease are the most powerful predictors of hospitalization. Obesity was considered a more dangerous factor than cancer for coronavirus patients. As the World Obesity Federation (WOF) points out, obesity significantly worsens the course of coronavirus disease (COVID-19). People with a BMI of 40 or above are advised to take extra care, and preventing infection is of utmost importance for obese people.

The WHO Center for Disease Control and Prevention (CDC) has reported that people with heart disease and diabetes are at higher risk of complications from COVID-19. Given the extremely high rates of obesity worldwide, a large percentage of people who become infected with coronavirus are expected to have a BMI greater than 25. Additionally, obese people who become ill and require intensive care pose a management challenge because patients need to be intubated Obesity is more difficult, and diagnostic imaging of the pathology may be more difficult to obtain (as there are weight restrictions on imaging machines).

Thus, body weight control is an important factor not only in maintaining health, but also in preventing severe COVID-19. Numerous sociological studies show that the most effective for this purpose is the use of dietary rations with reduced calorie content.

In connection with the questions that arose on April 16, 2021, Federal Scientific Center for Hygiene named after. F. F. Erisman" published an educational and methodological manual "Features of nutrition during coronavirus infection in conditions of self-isolation and quarantine", which summarizes medical, social and scientific data.

Violation of the diet and quality of nutrition is important:

irregular or missed meals,
poor nutrition (increased consumption of high-calorie foods, fast food products),
low consumption of fruits and vegetables containing the required amount of fiber,
insufficient intake of microelements - vitamins and minerals, as well as other biologically active compounds.

This leads to a decrease in the antitoxic activity of the liver and other detoxification organs, disorders in the immune system, a decrease in the antioxidant activity of the body, disruption of the gastrointestinal tract, exacerbation of chronic diseases, etc.

During the period of self-isolation and quarantine, everyone is at home, often in limited space. At the same time, a person is faced with unfavorable environmental factors: pollution of indoor air, water, food, the use of household toxicants (air sprays, laundry detergents, dishwashing, floor washing, etc.), constant wearing of a protective mask, physical inactivity, bad habits (tobacco, alcohol), medication use. Chronic exposure to toxic substances on the body significantly affects health and reduces a person’s adaptive potential.

Intoxication is especially pronounced in patients with coronavirus infection. Among the clinical manifestations of coronavirus infection, along with respiratory dysfunction, severe intoxication and the development of such manifestations as sepsis and septic (infectious-toxic) shock also play a significant role. In addition, symptoms of discomfort in the abdominal area, nausea, and vomiting are observed.

Moreover, intoxication is not only the result of the disease itself, but also the effect of taking highly toxic drugs during treatment, long-term stay of patients in an isolated space, physical inactivity, etc. Moreover, after discharge, symptoms of intoxication may persist for a long time, such as weakness, chronic fatigue, impairment taste sensations, vision, hearing, muscle pain occurs, psycho-emotional disorders are frequent, exacerbations of gastrointestinal pathology, because It is known that, along with the respiratory system, the gastrointestinal tract is also the “gateway” for the entry of coronavirus.

Analysis of literature data shows that detoxification of patients with coronavirus infection and persons during the period of quarantine and self-isolation is most effective with the use of specialized dietary preventive food products. Below is information about clinical studies conducted in leading research institutes and clinics of the Russian Federation to study their effectiveness. All this requires intensive research, as well as rehabilitation measures not only during illness, but also after clinical recovery and discharge of patients. We are currently analyzing these extremely relevant rehabilitation aspects and the results of these studies will be published in the near future.

At the same time, it should be noted that, unfortunately, even in the fundamental documents, in particular, one of the key ones - the monthly updated document of the Ministry of Health of the Russian Federation “Temporary guidelines “Prevention, diagnosis and treatment of new coronavirus infection (COVID-19)” (version 7 , 04/28/2020) – there is no information on dietary prevention and rehabilitation of patients with coronavirus infection in the rehabilitation period after discharge, as well as persons in quarantine and self-isolation.

1. Specialized dietary foods for body detoxification

An analysis of specialized dietary food products registered in our country for detoxifying the body allowed us to recommend the following products for detoxifying the body: “Comprehensive nutrition program DETOX”, detoxification jelly and bars produced by . They are specialized food products of dietary preventive nutrition for detoxification of the body, promote detoxification, improve gastrointestinal tract functions, antitoxic liver function, intestinal motor-evacuation function, etc. These detoxification products ensure the activity of phases I and II of toxin metabolism and antioxidant protection.

LEOVIT DETOX products have undergone extensive clinical studies, and the results have shown their high detoxifying activity. An improvement in the functions of the main organs involved in the detoxification of exobiotics and endotoxins has been established. Consumption of DETOX program products led to a significant decrease in the concentration of urea and creatinine, which indicates the accelerated elimination of toxins and metabolic products formed in the body. A decrease in the concentration in the blood of the main enzymes characterizing the detoxification activity of the liver (ALT, AST, GGT) was also established. A diet including detoxification products ensures a decrease in the content of primary and secondary lipid peroxidation products (diene conjugates, ketodienes and carbonyls) against the background of an increase in overall antioxidant activity, which indicates an increase in antioxidant activity and resistance to the negative effects of exogenous and endogenous factors.

Normalization of metabolic processes, expressed in a significant improvement in lipid profile and carbohydrate metabolism, in particular in a decrease in the concentration of total cholesterol and glucose in the blood, is also an important result of detoxification dietary therapy.

Studies of the clinical effectiveness of the integrated nutrition program “LEOVIT DETOX” have shown that the products included in the program have pronounced detoxifying properties, improving the functions of the main organs and systems involved in the metabolism of xenobiotics and endotoxins. This is confirmed by the pronounced hepatoprotective, antioxidant, and hypocholesterolemic effects established in extensive clinical studies. Specialized preventive food products for detoxification of the body are indicated for use:

during the period of self-isolation and quarantine in order to prevent intoxication of the body and excessive weight gain;
for chronic diseases and their exacerbation;
with a general deterioration in the body’s condition, accompanied by a decrease in immunity, appetite, chronic fatigue and weakness;
after drug therapy (antibiotic therapy, hormonal therapy and taking other medications);
with psycho-emotional overstrain, frequent stress, constant negative emotional background;
if you abuse bad habits (smoking, drinking alcohol);
when living in environmentally unfavorable regions.

2. Dietary products for the prevention of obesity and overweight

If it is impossible to independently control caloric intake, it is most convenient to use specialized dietary low-calorie nutrition programs and specialized products that have clinical evidence of effectiveness to control body weight. The following registered specialized preventive nutrition programs are of greatest interest.

These nutrition programs, called “Lose Weight in a Week,” developed by a leading domestic research and production company, include a main and additional menu, the average calorie content of the diet is 850–800 kcal per day. According to clinical studies, on average, 2 courses provide:

reduction in body weight to 4.6 kg;
decreased appetite;
unloading of the digestive organs;
removal of metabolic products and other toxins;
normalization of metabolism;
normalization of the gastrointestinal tract;
metabolism correction;
improvement of the functional state of the liver and gallbladder;
improvement of the functional state of the kidneys;
improvement of skin condition;
maintaining the balance of vitamins and microelements.

3. Specialized dietary treatment and prophylactic nutrition “LEOVIT GASTRO”

The identified increase during the period of self-isolation and quarantine in the frequency of visits to doctors by people with diseases of the gastrointestinal tract implies the need to organize special nutrition during this period, aimed at maintaining the activity of the stomach, intestines, liver, and pancreas. Considering that the digestive system, as already indicated, is, along with the respiratory system, the “gateway” for the introduction of coronavirus infection into the body, the condition of the gastrointestinal tract is important. Obviously, the presence of an inflammatory process and disruption of the gastrointestinal mucosa can affect the rate of development and intensity of the disease in COVID-19.

Along with following a strict diet for diseases of the gastrointestinal tract, excluding spicy, fatty, fried foods, limiting extractive substances, and following a gentle regimen, specialized dietary therapeutic and preventive nutrition is recommended.

According to the results of clinical studies of specialized dietary therapeutic and preventive nutrition "LEOVIT GASTRO" - Protein-sea buckthorn cocktail, Oatmeal porridge with herbs and flax seeds, Vegetable puree soup with herbs and oatmeal - after 14 days, patients noted a significant improvement in their condition, a decrease in pain and discomfort , improving the quality of life. There was a decrease in plasma concentrations of liver enzymes (AST, ALT and GGT), as well as total bilirubin, while in the comparison group the differences were minimal.

Long-term clinical observation (180 days) showed a significant improvement in all clinical indicators of functional activity of the gastrointestinal tract. Laboratory studies in subjects of the main group established a significant decrease in ESR and C-reactive protein concentration relative to the initial level. This decrease was most pronounced in the subgroup of patients receiving a specialized product of dietary therapeutic and dietary preventive nutrition “Vegetable soup with herbs and oatmeal” (“LEOVIT GASTRO”) - by 54 and 207%, respectively. In the subgroup that received “Oatmeal porridge with herbs and flax seed” (“LEOVIT GASTRO”), ESR and CRP concentration decreased by 16 and 13% from the initial level, respectively, and in the subgroup that received “Protein-sea buckthorn cocktail” (“LEOVIT GASTRO ") - by 34 and 266%. In all subgroups of the main group, a statistically significant decrease in glucose concentration by 6–17% and cholesterol by 9–18% from the initial level was revealed.

It should be noted that, along with dietary correction of intoxication, body weight control, gastrointestinal disorders, against the backdrop of a negative information environment, food and dietary foods are the most important factor in maintaining mental health during quarantine and self-isolation.

There are a number of products and spices that can reduce the negative effects of psycho-emotional influences on the body. To improve mood and correct anxiety and depression, it is recommended to use some spicy and aromatic plants, such as turmeric, cinnamon, coriander, lemon balm, nutmeg, valerian, which are easy to include in your diet, as well as a number of specialized products.

Specialized food products to maintain health during the period of self-isolation and quarantine are recommended to be used to strengthen the immune system, maintain respiratory function, provide the body with vitamins, microelements, antioxidants, PUFAs and, most importantly, natural components with antiviral activity. Supporting the immune system to prevent infection with the COVID-19 virus during self-isolation and quarantine is extremely important, since a weakened body is more susceptible to illness, and the illness itself can be more severe.

CONCLUSION

Prevention and rehabilitation of the population under conditions of self-isolation and quarantine during the COVID-19 epidemic is of key importance for public health. This issue needs to be given more attention. As mentioned above, the methodological recommendations MP 2.3.0171-20 approved by Rospotrebnadzor “Specialized diet for children and adults in self-isolation or quarantine at home due to COVID-19” provide key provisions on the nutrition of children and adults in conditions self-isolation.

Taking into account the specific negative effects of being in self-isolation and quarantine during the coronavirus pandemic, such as physical inactivity and, as a result, weight gain, unbalanced nutrition due to limited choice, overeating, poor diet, poor availability of traditional foods, as well as the possibility of exacerbations of chronic diseases of the gastrointestinal tract that cause discomfort, nausea, vomiting, stool disturbances, etc., the prescription of preventive and therapeutic nutritional products containing all the components that are essential for a healthy diet is extremely important for persons in self-isolation and quarantine.

Along with this, it is relevant to consume low-calorie foods in these conditions, which also have pronounced detoxifying activity, and which can be used by persons in quarantine and self-isolation, as well as by patients in order to prevent obesity and overweight. These products can also be used by patients with diabetes, cardiovascular diseases and a number of chronic gastrointestinal diseases. Their important advantage is a wide variety of products, good organoleptic properties, ease of preparation at home and long shelf life, as well as the ability to be used both independently and as a supplement to the main diet.

The creation of dietary therapeutic and dietary preventive nutrition products is an urgent problem, especially in conditions of self-isolation and quarantine. An analysis of the database of state registration certificates (SGR) of Rospotrebnadzor of the Russian Federation showed that about 100 items of similar products are registered on the Russian market. The main domestic company developing this group of food products for the adult population is LEOVIT Nutrio LLC, which offers about 80% of all dietary therapeutic and dietary preventive nutrition products available on the Russian market. Among the manufacturers there are also Evalar CJSC, NPF Altai Bouquet LLC, Oleos LLC, Fresenius Kabi LLC (enteral nutrition), Altai Seligor LLC and some others.

Considering the possible consequences for the health of patients, as well as persons who were in self-isolation and quarantine, after the end of the period of restrictions in a number of regions of Russia, a careful analysis of the health status of the population will be required in order to further improve rehabilitation, primarily nutritional, measures, which is especially important in connection with the possibility of a second wave of coronavirus infection.

List of recommended literature:

Temporary guidelines “Prevention, diagnosis and treatment of the new coronavirus infection COVID-19.” Version 7 (06/03/2020) (approved by the Ministry of Health of the Russian Federation)
About WHO recommendations on proper nutrition during self-isolation https://rospotrebnadzor.ru/about/info/news/news_details.php?ELEMENT_ID=14176
Methodological recommendations MP 2.3.0171-20 “Specialized diet for children and adults in self-isolation or quarantine at home due to COVID-19.” – M. – 33 p.
Features of nutrition during coronavirus infection in conditions of self-isolation and quarantine. Approved FBUN "Federal Scientific Center of Hygiene named after. F.F. Erisman", April 16, 2021.
Pilat T.L., Kuzmina L.P., Izmerova N.I. Detoxification nutrition /ed. T.L. Pilate. – M.: GEOTAR-Media, 2012. – 688 p.
Pilat T.L., Bezrukavnikova L.M., Kolyaskina M.M. et al. Study of the effectiveness of the detoxifying effect of the DETOX complex nutrition program on the functional parameters of the body. Therapy. 2020; 2:XX–XX.
Pilat T.L., Kuzmina L.P., Lashina E.L. et al. Experience in the use of specialized food products for dietary therapeutic and dietary preventive nutrition for inflammatory diseases of the gastrointestinal tract. and. Medical advice. 2020. N4. pp. 107–113.
Pilat T.L., Lashina E.L., Kolyaskina M.M. et al. The effectiveness of specialized diet therapy in patients with diseases of the gastrointestinal tract. Therapy 2021. N1. pp.141-149
Pilat T.L., Lashina E.L., Kolyaskina M.M. et al. The influence of a specialized dietary cocktail with plant components on reparative processes in various diseases of the gastrointestinal tract. and. Clinic. 2021. N1/2. pp. 100-104.
Pilat T.L., Lashina E.L., Kolyaskina M.M. et al. The effectiveness of LEOVIT GASTRO for diseases of the gastrointestinal tract. and. Remedium (consilium, gastroenterology) 2021. N 2 (179). P.20-21
Pilat T.L., Kuzmina L.P., Lashina E.L. et al. Oatmeal with herbs and flax seeds helps reduce abdominal pain in diseases of the gastrointestinal tract. and. Evidence-based gastroenterology 2021, T. 9, No. 2, pp. 26-35
"MR 3.1.0140-18. 3.1. Prevention of infectious diseases. Nonspecific prevention of influenza and other acute respiratory infections. Methodological recommendations" (approved by the Chief State Sanitary Doctor of the Russian Federation on December 10, 2018) https://docs.cntd.ru/document/552280593
Christopher M. Petrilli, Simon A. Jones, Jie Yang, Harish Rajagopalan, Luke F. O'Donnell, Yelena Chernyak, Katie Tobin, Robert J. Cerfolio, Fritz Francois, Leora I. Horwitz. Factors associated with hospitalization and critical illness among 4,103 patients with COVID-19 disease in New York City. MedRxiv (preprint) doi: https://doi.org/10.1101/2020.04.08.20057794
Gu J., Han B., Jian Wang J. COVID-19: Gastrointestinal manifestations and potential fecal-oral transmission. Gastroenterology. Gu J., Han B., Jian Wang J. COVID-19: Gastrointestinal manifestations. https://doi.org/10.1053/j.gastro.2020.02.054
Alessandro Laviano, AngelaKoverech, MichelaZanetti. Nutrition support in the time of SARS-CoV-2 (COVID-19). Nutrition. 74 (2020), 110834, https://doi.org/10.1016/j.nut.2020.110834
Lighter J, Phillips M, Hochman S, Sterling S, Johnson D, Francois F, et al. Obesity in patients younger than 60 years is a risk factor for Covid-19 hospital admission. Clinical infectious diseases: an official publication of the Infectious Diseases Society of America. 2020).
Liu J. et al., Epidemiological, clinical characteristics and outcome of medical staff infected with COVID-19 in Wuhan, China: A retrospective case series analysis. medRxiv 2021.03.09.20033118 (2020).
Muscogiuri Luigi Barrea, Silvia Savastano, Annamaria Colao. Nutritional recommendations for CoVID-19 quarantine. Giovanna European Journal of Clinical Nutrition (2020) 74:850–851 https://doi.org/10.1038/s41430-020-0635-216.
Farah Naja, Rena Hamadeh Nutrition amid the COVID-19 pandemic: a multi-level framework for action European Journal of Clinical Nutrition. https://doi.org/10.1038/s41430-020-0634-3
Peng YD et al., Clinical characteristics and outcomes of 112 cardiovascular disease patients 5 infected by 2019-nCoV. Chinese Journal of Cardiology 48, E004-E004 (2020).
Erica T. Prates et al. Functional Immune Deficiency Syndrome via Intestinal Infection in COVID-19. BioRxiv preprint doi: https://doi.org/10.1101/2020.04.06.028712
Zhang H, Kang ZJ, Gong HY, et al. The digestive system is a potential route of 2019-nCov infection: a bioinformatics analysis based on single-cell transcriptomes. Preprint. Posted online January 30,2020. bioRxiv 927806.doi. https://doi.org/10.1101/2020.01.30.927806

Which foods are most likely to harm your recovery?

As already mentioned, sweets should be absent from the diet of a person suffering from flu and colds. The reason for this is the effect of sugar on leukocytes - blood cells that perform the functions of destroying pathogenic bacteria and viruses. Under the influence of eaten sweets, these cells become inert, stop fighting the disease and allow the healing process to take its course. The result of this will be the loss of precious time, during which harmful pathogens of flu and colds will strengthen and multiply.

As for the supposedly original Russian remedy for preventing the disease - 50 grams of vodka - it should be noted that any alcohol increases the excretion of fluid from the body. This situation only harms the sick person, because a dehydrated body takes longer to recover.

Your task during an illness is to provide the person who has a cold with water as best as possible, and alcohol in this case is not a help at all. The same goes for coffee and fruit juices. Drink berry or herbal fruit drinks without added sugar - they will fill the body with the necessary fluid and will not affect the activity of leukocytes.

Nuts

Pine nuts, walnuts, and almonds are very high in calories. 100 g can contain up to 600 kcal. In addition, they contain a lot of fat, which, although healthy, nevertheless makes nuts a difficult-to-digest product. Nuts also slow down the fight against colds and are not recommended for respiratory diseases.

12 most popular nuts: their benefits and harm. Infographics>>>

More unconventional recipes

When a cold is just making itself known, try using black elderberry extract as an assistant in the fight against it. This truly miraculous remedy can be purchased at a pharmacy and consumed during illness, adding to tea along with lemon and honey.

The effectiveness of black elderberry extract has been scientifically proven in Israel: a group of subjects with the flu who included this berry in their diet began to recover on the second day after the first serious symptoms! The second group, which used only traditional medicinal methods of treatment, felt the beginning of recovery only on the fifth day.

The rapid relief of the disease is explained by flavonoids, which are contained in significant quantities in black elderberry extract. Tea with this berry is a real magical drink, which is quite comparable to the drugs of the ancient Celts, who knew how to treat many diseases surprisingly quickly and effectively.

Sample daily menu for a patient with influenza or ARVI

In winter, taking into account all the recommendations of the main version of the standard diet, the daily menu can be as follows [4]:

Breakfast.
Buckwheat porridge with milk, sugar and butter. A small portion of hard cheese. A glass of tea with sugar.
Lunch.
A glass of apple juice.
Dinner.
Pea and potato soup in meat broth. Boiled meat goulash, mashed potatoes, fresh tomato. Cranberry jelly with sugar.
Afternoon snack.
Rosehip decoction, prunes (several pieces).
Dinner.
Boiled meat with pasta in white sauce. Tea with sugar.
Before going to bed
- a glass of boiled milk.

You can also eat up to 150 g of black or white bread per day. During the ripening season of vegetables and fruits, the menu is revised in favor of salads, light soups, and compotes [5]. The amount of sugar, dried fruits, starchy foods and cereals should be reduced.

fried food

Lots of fat and carcinogens. Don't force your heart and your liver to fight all this, don't overexert them. Moreover, fried food is very difficult to digest, and we need the stomach and intestines now more than ever, because most of the immune cells are hidden in the digestive organs.

Fried food is healthy! If you use the right ingredients>>>