Published online Dec 28, 2020. doi: 10.13105/wjma.v8.i6.435
Peer-review started: November 23, 2020
First decision: December 12, 2020
Revised: December 27, 2020
Accepted: December 28, 2020
Article in press: December 28, 2020
Published online: December 28, 2020
Processing time: 34 Days and 22.7 Hours
The novel coronavirus disease 2019 (COVID-19) caused by severe acute respiratory syndrome coronavirus 2 has created a life-threatening world pandemic. Unfortunately, this disease can be worse in older patients or individuals with comorbidities, having dangerous consequences, including stroke. COVID-19–associated stroke widely increases the risk of death from COVID-19. In addition to the personal hygiene protocols and preventive policies, it has been proven that immune-compromised, oxidative, and pro-coagulant conditions make a person more susceptible to severe COVID-19 complications, such as stroke; one of the most effective and modifiable risk factors is poor nutritional status. Previous literature has shown that healthy dietary patterns, such as the Mediterranean diet, some food groups, and specific micronutrients, reduce the risk of ischemic and hemorrhagic stroke. In this work, for the first time, we hypothesized that a healthy diet could also be a protective/preventive factor against COVID-19–associated stroke risk. In order to prove this hypothesis, it is required to study nutritional intake and dietary patterns in patients suffering from COVID-19–associated stroke. If this hypothesis is proven, the chronic supportive role of a healthy diet in critical situations will be highlighted once again.
Core Tip: The novel coronavirus disease 2019 (COVID-19) can be worse in older patients or individuals with comorbidities, having dangerous consequences, including stroke. COVID-19–associated stroke widely increases the risk of death from COVID-19. Previous literature has shown that healthy dietary patterns, such as the Mediterranean diet, some food groups, and specific micronutrients, reduce the risk of ischemic and hemorrhagic stroke. Recently, healthy nutrition and certain nutrients or nutraceuticals reported to be effective in common relief functions in stroke and COVID-19 pathways. If growing studies confirm our hypothesis, it means that healthy nutrition could be a protective/preventive factor against COVID-19–associated stroke risk.