In the first DGA published during a global pandemic, you would think that COVID-19 would get airtime. Unfortunately, it only got one sentence. I know most of us are ready to see coronavirus in our rearview mirrors, but it’s not a history yet.
Over the past ten months, we have shown real-time scientific discoveries linking preventable nutritional issues (e.g., vitamin D deficiency) with COVID-19. And since immunity is a top priority, I think it’s a mistake Dietary guidelines did not take the opportunity to inform Americans about the link between nutrition and immune function. The simple mention in the DGA states that “people living with diet-related chronic conditions and diseases have an increased risk of serious diseases due to the new coronavirus.”
However, I appreciate that the DGAC (remember, they wrote the 835-page scientific report to inform the much shorter DGA) adds more color to the issue and mentions two simultaneous epidemics in our country: ‘These parallel epidemics, one non-infectious (obesity and diet-related chronic diseases) and one contagious (COVID-19), appears to be synergistic. ”
Schneeman explains that the committee faced a logistical challenge with timing: “The COVID-19 pandemic arose when the committee moved into its final work phase.” She added: ‘As a committee, we were struck by the vulnerability of people with diet-related chronic diseases (eg obesity, type 2 diabetes and cardiovascular disease) to the most serious consequences of infection with the virus. In addition, the disruptions due to the pandemic have led to food insecurity and hunger, which increases the challenges of making healthy dietary choices. ‘
DGAC member Regan Bailey, Ph.D., MPH, RD, confirms this paradox and believes that “nutrition is critical for immune resistance and resistance to pathogens, both malnutrition and malnutrition can impair immune function”. (Bailey is a professor in the Department of Nutrition at Purdue University, as well as director of the Purdue Diet Assessment Center.)
At mindbodygreen, we recently investigated malnutrition in the complex problem of food insecurity, as well as malnutrition (and unhealthy eating patterns) in the synergy between metabolic health and immunity.
Based on these insights, I believe that adopting healthy eating patterns, supporting food security initiatives, addressing nutritional gaps and maximizing other lifestyle factors (e.g. physical activity, sleep, etc.) are powerful levers we can choose to metabolic improve health, and thus our immune system.
Indeed, DGAC member Linda Van Horn, Ph.D., RDN, LD, professor of preventive medicine at Northwestern University, and head of the Division of Nutrition at the Feinberg School of Medicine, emphasizes the fact that, “now more as ever, the importance of healthy eating, weight control and the prevention of both cardiometabolic and infectious diseases is a recognized goal worldwide. ‘
Finally, to dive deeper into the nutrition / immune system relationship Dietary guidelines was transferred to the next iteration (2025–2030). Meanwhile, Donovan shares these practical insights: ‘A healthy immune system depends on an adequate intake of many nutrients, proteins, long-chain polyunsaturated fatty acids (especially omega-3s), vitamins (eg Vitamin C and the fat-soluble vitamins A, D and E), and minerals (e.g. iron and zinc). ”
In addition to these macro- and micronutrients, Donovan explains that, “the best place to get immune-supporting nutrients is from whole foods, especially fruits and vegetables, which provide dietary fiber and phytonutrient nutrients that benefit the gut microbiome and immune function.”