{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,16]],"date-time":"2026-01-16T04:48:49Z","timestamp":1768538929956,"version":"3.49.0"},"reference-count":0,"publisher":"National Institute of Public Health NIH (National Research Institute)","issue":"2","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Rocz Panstw Zakl Hig"],"abstract":"<p><strong>ABSTRACT<\/strong><br \/>During the COVID-19 pandemic, care for an adequate diet, well adapted to the body's needs and the current level of\u00a0physical activity, becomes of particular importance. Many dietary compounds participate in the functioning of the immune\u00a0system, while vitamins D, C, A (including beta-carotene), E, B6, B12, folic acid, zinc, copper, selenium, iron, amino\u00a0acids, n-3 and n-6 polyunsaturated fatty acids and intestinal microbiota are crucial in various types of defence processes.<br \/>There has been no evidence that consumed food and its compounds, including those with pro-\/prebiotic properties, play\u00a0a significant role in preventing SARS-CoV-2 infection or alleviating its course. However, in terms of the nutritional\u00a0value of food and the prevention of dysbiosis, recommending a varied diet with a high proportion of plant-based foods\u00a0and an adequate amount of animal-based foods has a sound scientific basis. Malnutrition, underweight and obesity are\u00a0considered independent and prognostic risk factors of severe SARS-CoV-2 infection, which reduce a patient's chances\u00a0of survival. Therefore, ensuring good nutritional status, including healthy body weight, is a reasonable approach in the\u00a0prevention of viral infection SARS-CoV-2 or alleviating its course. The document is accompanied by two catalogues of\u00a0practical nutritional recommendations during the COVID-19 pandemic, addressed to the general population and children.<\/p>\n<p><strong>STRESZCZENIE<\/strong><br \/>Podczas pandemii COVID-19 (ang. coronavirus disease 2019) troska o w\u0142a\u015bciw\u0105 diet\u0119, dobrze dostosowan\u0105\u00a0do zapotrzebowania organizmu i aktualnego poziomu aktywno\u015bci fizycznej, nabiera szczeg\u00f3lnego znaczenia.<br \/>W funkcjonowaniu uk\u0142adu odporno\u015bciowego bierze udzia\u0142 wiele sk\u0142adnik\u00f3w pochodz\u0105cych z diety, a znaczenie w r\u00f3\u017cnego\u00a0typu procesach obronnych maj\u0105 witaminy D, C, A (w tym beta-karoten), E, B6, B12, kwas foliowy, cynk, mied\u017a, selen,\u00a0\u017celazo, aminokwasy, wielonienasycone kwasy t\u0142uszczowe n-3 i n-6 oraz mikrobiota jelitowa. Obecnie nie ma dowod\u00f3w,\u00a0aby spo\u017cywana \u017cywno\u015b\u0107 i zawarte w niej sk\u0142adniki, w tym o w\u0142a\u015bciwo\u015bciach pro-\/prebiotycznych, odgrywa\u0142y istotn\u0105\u00a0rol\u0119 w zapobieganiu zaka\u017ceniu SARS-CoV-2 (ang. severe acute respiratory syndrome coronavirus 2) i \u0142agodzeniu\u00a0jego przebiegu. Jednak bior\u0105c pod uwag\u0119 warto\u015b\u0107 od\u017cywcz\u0105 \u017cywno\u015bci i zapobieganie dysbiozie, rekomendowanie\u00a0urozmaiconej diety, z du\u017cym udzia\u0142em r\u00f3\u017cnorodnej \u017cywno\u015bci pochodzenia ro\u015blinnego oraz odpowiedni\u0105 ilo\u015bci\u0105\u00a0\u017cywno\u015bci pochodzenia zwierz\u0119cego, ma dobre podstawy naukowe. Niedo\u017cywienie, niedowaga i oty\u0142o\u015b\u0107 s\u0105 rozwa\u017cane\u00a0jako niezale\u017cne i prognostyczne czynniki ryzyka ci\u0119\u017ckiego przebiegu zaka\u017cenia SARS-CoV-2, kt\u00f3re zmniejszaj\u0105 szanse\u00a0pacjenta na prze\u017cycie, dlatego dba\u0142o\u015b\u0107 o dobry stan od\u017cywienia, w tym prawid\u0142ow\u0105 mas\u0119 cia\u0142a, jest rozs\u0105dnym podej\u015bciem\u00a0w profilaktyce zaka\u017cenia SARS-CoV-2 i \u0142agodzeniu jego przebiegu. Do dokumentu do\u0142\u0105czono dwa wykazy praktycznych\u00a0rekomendacji \u017cywieniowych podczas pandemii COVID-19 \u2013 skierowane do populacji generalnej oraz do dzieci.<\/p><\/jats:p>","DOI":"10.32394\/rpzh.2021.0166","type":"journal-article","created":{"date-parts":[[2021,6,11]],"date-time":"2021-06-11T08:43:55Z","timestamp":1623401035000},"page":"209-220","source":"Crossref","is-referenced-by-count":3,"title":["Dietary recommendations during the Covid-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences."],"prefix":"10.32394","volume":"72","author":[{"given":"Lidia","family":"W\u0105do\u0142owska","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ma\u0142gorzata","family":"Drywie\u0144","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jadwiga","family":"Hamu\u0142ka","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Piotr","family":"Socha","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria","family":"Borawska","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mariola","family":"Friedrich","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ewa Lange and","family":"other Members of the Human Nutrition Science","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"17323","published-online":{"date-parts":[[2021,6,30]]},"container-title":["Roczniki Pa\u0144stwowego Zak\u0142adu Higieny"],"original-title":[],"link":[{"URL":"https:\/\/roczniki.pzh.gov.pl\/pdf-182668-103164","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/roczniki.pzh.gov.pl\/pdf-182668-103164","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T11:15:00Z","timestamp":1768475700000},"score":1,"resource":{"primary":{"URL":"https:\/\/roczniki.pzh.gov.pl\/Dietary-recommendations-during-the-Covid-19-pandemic-Statement-of-the-Committee-of,182668,0,2.html"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,6,30]]},"references-count":0,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2021]]}},"alternative-id":["182668"],"URL":"https:\/\/doi.org\/10.32394\/rpzh.2021.0166","relation":{},"ISSN":["0035-7715","2451-2311"],"issn-type":[{"value":"0035-7715","type":"print"},{"value":"2451-2311","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,6,30]]}}}