Nutrition and Genetics Working Together to Fight Covid-19
In general, the health of an individual and a population is the result of interaction between genetics and various environmental factors, of which diet/nutrition is the most important.
Human beings evolved on a diet that was balanced in the n-6 and n-3 essential fatty acids with a ratio of n-6/n-3 of 1-2/1 whereas today this ratio is 16/1. These high amounts of n-6 fatty acids leads to a prothrombotic and proinflammatory state associated with obesity, diabetes, cardiovascular disease, and some forms of cancer and increases inflammation.
Poor Diet is one of the leading contributing factors for death in the US and worldwide . Unhealthy diets, characterized by over consumption of ultra-processed foods with a n-6 polyunsaturated ratio are associated with increased weight gain processed foods, and sugary drinks that increase the risk of obesity, type 2 Diabetes, high blood pressure and heart disease .
Research has proven that populations differ in their genetic variants and their frequencies in their interactions with the food they eat, for example groups of people with that have fast metabolisms combined with high n-6 intake may increase their inflammatory status which could potentially increase their susceptibility of SARS-CoV-2 virus.
The Need for Precision Nutrition is a very important area of study that provides specific dietary advice for individuals and subgroups within a population to prevent disease and keep us healthy.
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