Dietary Approach for Post-COVID Treatment of Olfactory Loss

The spread of severe acute respiratory syndrome coronavirus [SARS-CoV-2] has consequently led to the global COVID-19 pandemic. Many patients, whether hospitalized or not, have reported a variety of complications that persist after recovery. The admission for COVID-19 has been associated with anosmia and hyposmia, the inability or decreased ability to smell. Deficiencies in the ability to smell tend to recover within weeks. However, a significant number of cases have been reported in which smell distortions last for several months. Experimental research has identified inflammation as a factor disrupting olfactory neurons. Precisely, local inflammation through cytokine release in sustentacular and horizontal basal cells interferes with the function of olfactory neurons. Further studies have reported that these local inflammatory events are not responsive to common corticoid treatments. Therefore, in order to mediate the recovery of olfaction in COVID-19 patients after viral recovery, this study evaluates vitamin C, vitamin D, vitamin E, and omega-3 polyunsaturated fatty acids to develop a prospective dietary approach with anti-inflammatory properties to reduce the local inflammation of sustentacular and horizontal basal cells.

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Nutraceutical Approach to Non-Alcoholic Fatty Liver Disease (NAFLD): The Available Clinical Evidence

Nutrients ◽

10.3390/nu10091153 ◽

2018 ◽

Vol 10 (9) ◽

pp. 1153 ◽

Cited By ~ 29

Author(s):

Arrigo Cicero ◽

Alessandro Colletti ◽

Stefano Bellentani

Keyword(s):

Fatty Acids ◽

Vitamin D ◽

Liver Disease ◽

Vitamin E ◽

Fatty Liver ◽

Coenzyme Q10 ◽

Fatty Liver Disease ◽

Omega 3 ◽

Alcoholic Fatty Liver ◽

Alcoholic Fatty Liver Disease

Non-alcoholic fatty liver disease (NAFLD) is a clinical condition characterized by lipid infiltration of the liver, highly prevalent in the general population affecting 25% of adults, with a doubled prevalence in diabetic and obese patients. Almost 1/3 of NAFLD evolves in Non-Alcoholic SteatoHepatitis (NASH), and this can lead to fibrosis and cirrhosis of the liver. However, the main causes of mortality of patients with NAFLD are cardiovascular diseases. At present, there are no specific drugs approved on the market for the treatment of NAFLD, and the treatment is essentially based on optimization of lifestyle. However, some nutraceuticals could contribute to the improvement of lipid infiltration of the liver and of the related anthropometric, haemodynamic, and/or biochemical parameters. The aim of this paper is to review the available clinical data on the effect of nutraceuticals on NAFLD and NAFLD-related parameters. Relatively few nutraceutical molecules have been adequately studied for their effects on NAFLD. Among these, we have analysed in detail the effects of silymarin, vitamin E, vitamin D, polyunsaturated fatty acids of the omega-3 series, astaxanthin, coenzyme Q10, berberine, curcumin, resveratrol, extracts of Salvia milthiorriza, and probiotics. In conclusion, Silymarin, vitamin E and vitamin D, polyunsaturated fatty acids of the omega-3 series, coenzyme Q10, berberine and curcumin, if well dosed and administered for medium–long periods, and associated to lifestyle changes, could exert positive effects on NAFLD and NAFLD-related parameters.

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Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000604 ◽

2019 ◽

pp. 1-7

Author(s):

Hadeer Zakaria ◽

Tarek M. Mostafa ◽

Gamal A. El-Azab ◽

Nagy AH Sayed-Ahmed

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Fish Oil ◽

Wheat Germ ◽

Hemodialysis Patients ◽

Nutritional Indices ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Wheat Germ Oil ◽

Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

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Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015

Nutrients ◽

10.3390/nu13010077 ◽

2020 ◽

Vol 13 (1) ◽

pp. 77

Author(s):

Xue Feng Hu ◽

Hing Man Chan

Keyword(s):

Fatty Acids ◽

Vitamin D ◽

Consumption Rate ◽

Saturated Fatty Acids ◽

Age Groups ◽

Canadian Community Health Survey ◽

Portion Size ◽

Food Sources ◽

Seafood Consumption ◽

Omega 3

Fish and seafood are excellent sources of nutrients such as omega-3 fatty acids, Vitamin D, and selenium. The aims of this study were to examine the pattern of seafood consumption among Canadians and determine their contribution to intakes of energy and nutrients. Day-1 24-h dietary recalls data collected from a national survey, the Canadian Community Health Survey—Nutrition in 2004 and 2015, were used to estimate food and nutrient intakes among Canadians. Seafood was classified according to the Bureau of Nutritional Sciences food list. Descriptive statistics were used to calculate the consumption rate and the average consumption amount of seafood by different age groups and sociodemographic characteristics. Population ratios were used to assess the contribution of seafood to the total intake of energy and nutrients. The overall consumption rate of seafood was around 17%, and the rate was similar between males and females, and slightly higher in 2015 (17.71%) compared to 2004 (16.38%). The average portion size is approximately 100 g, which translates into a ≈36 kg annual intake among the consumers and ≈6.2 kg per capita consumption. Adults (especially 30 years and above), Asians, individuals who were married, and with post-secondary education were more likely to consume seafood. Salmon, tuna, shrimp, cod, and crab were the most frequently consumed seafood in Canada, the consumption rate of which all increased from 2004 to 2015. Seafood provided up to 75% of n-3 PUFAs, 18% of Vitamin D, 19% Vitamin B12, 6% of niacin, and 4% of Vitamin B6 from all food sources. Seafood consumers had a healthier diet, as seafood consumption was related to a higher intake of key nutrients and a lower intake of total sugar and saturated fatty acids. Therefore, fish consumption should be promoted among Canadians.

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Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

Food & Function ◽

10.1039/c7fo00929a ◽

2017 ◽

Vol 8 (10) ◽

pp. 3563-3575 ◽

Cited By ~ 6

Author(s):

Zara Bolger ◽

Nigel P. Brunton ◽

Frank J. Monahan

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Quality Characteristics ◽

Flaxseed Oil ◽

Sensory Properties ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Health Claim

Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.

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Vitamin D and Omega-3 Polyunsaturated Fatty Acids in Type 1 Diabetes modulation

Endocrine Metabolic & Immune Disorders - Drug Targets ◽

10.2174/1871530322666220103114450 ◽

2022 ◽

Vol 22 ◽

Author(s):

Thais Sibioni Berti Bastos ◽

Tárcio Teodoro Braga ◽

Mariana Rodrigues Davanso

Keyword(s):

Fatty Acids ◽

Vitamin D ◽

Type 1 Diabetes ◽

Polyunsaturated Fatty Acids ◽

Immune Cell ◽

Omega 3 ◽

Β Cells ◽

Potential Benefits ◽

Chronic Autoimmune Disease

Background: Type 1 diabetes (T1D) is a chronic autoimmune disease that affects people globally. Usually developed during childhood, T1D is characterized by the destruction of pancreatic β-cells due to immune cell attack and the establishment of an inflammatory process. Objective: The study aimed to investigate the effects of vitamin D through its nuclear receptor and the ω-3 polyunsaturated fatty acids (PUFAs) through their lipid derivatives in T1D modulation. Both components exert anti-inflammatory activity and act directly on cells of the immune system, attenuating the destruction of insulin-producing cells. Furthermore, they lead to a better glycemic level, reducing the need for insulin and a normal immune state, such as C-peptide maintenance. Method: Presently, our review highlights the significant studies that evaluated the supplementation of vitamin D and ω-3 PUFAs in humans and animal models in the modulation of T1D. Conclusion: The data collected suggests that supplementation can provide potential benefits, mainly when done early in the diagnosis, since it reduces the need for insulin and the risk of complications generated by the disease.

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Fructose, Omega 3 Fatty Acids, and Vitamin E: Involvement in Pediatric Non-Alcoholic Fatty Liver Disease

Nutrients ◽

10.3390/nu12113531 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3531

Author(s):

Gigliola Alberti ◽

Juan Cristóbal Gana ◽

José L. Santos

Keyword(s):

Oxidative Stress ◽

Fatty Acids ◽

Liver Disease ◽

Vitamin E ◽

Fatty Liver ◽

Fatty Liver Disease ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Alcoholic Fatty Liver ◽

Alcoholic Fatty Liver Disease

Non-alcoholic fatty liver disease (NAFLD) is currently the most common form of liver disease in both adults and children, becoming the leading cause for liver transplant in many countries. Its prevalence has increased considerably in recent years, mainly due to the explosive increase in pediatric obesity rates. NAFLD is strongly associated with central obesity, diabetes, dyslipidemia and insulin resistance, and it has been considered as the hepatic manifestation of the metabolic syndrome. Its complex pathophysiology involves a series of metabolic, inflammatory and oxidative stress processes, among others. Given the sharp increase in the prevalence of NAFLD and the lack of an appropriate pharmacological approach, it is crucial to consider the prevention/management of the disease based on lifestyle modifications such as the adoption of a healthy nutrition pattern. Herein, we review the literature and discuss the role of three key nutrients involved in pediatric NAFLD: fructose and its participation in metabolism, Omega-3 fatty acids and its anti-inflammatory effects and vitamin E and its action on oxidative stress.

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Effects of Nutritional Interventions in the Control of Musculoskeletal Pain: An Integrative Review

Nutrients ◽

10.3390/nu12103075 ◽

2020 ◽

Vol 12 (10) ◽

pp. 3075

Author(s):

Carolina Rodrigues Mendonça ◽

Matias Noll ◽

Maria Clara Rezende Castro ◽

Erika Aparecida Silveira

Keyword(s):

Fatty Acids ◽

Vitamin D ◽

Musculoskeletal Pain ◽

Inflammatory Markers ◽

Integrative Review ◽

Food Groups ◽

Omega 3 ◽

Fruit Peel ◽

Nutritional Interventions ◽

Positive Effects

Food consumption has significant positive effects on an individual’s health status, including the reduction of symptoms associated with musculoskeletal pain. However, specific food groups indicated for the treatment of pain are not yet determined. Hence, this review aimed to analyze the effects of nutritional interventions with specific diets, oils and/or fatty acids, and foodstuffs in natura in the reduction of musculoskeletal pain. An integrative review was conducted in the following databases: Embase, PubMed, LILACS, and Google Scholar. Clinical trials written in English, Spanish, and Portuguese and published between 2000 and March 2020 were included in this review. Seventeen studies were included. Among these, a reduction of musculoskeletal pain with different types of nutritional interventions, such as vegan and Mediterranean diets and the consumption of blueberry, strawberry, passion fruit peel extract, argan oil, fish oil (omega-3), olive oil, and undenatured type II collagen and vitamin D gel capsules, was observed in 14 studies. Eight studies evaluated the profiles of several inflammatory markers, and of these, decreased interleukin (IL)-6, IL-1β, and tumor necrosis factor-α levels were observed in two studies. This review suggests that different nutritional interventions with specific diets, oils and/or fatty acids, and foodstuffs in natura reduce musculoskeletal pain, specifically in adults with osteoarthritis. Besides pain improvement, nutritional interventions, including the consumption of strawberry and vitamin D gel capsules, decrease the levels of several inflammatory markers.

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