COVID-19 related to sarcopenia: Current perspectives on etiology, clinical implications, and nutritional rehabilitation

Main Article Content

Elis Regina Muller Ramos
Anderson Matheus Oliveira Haas Verdi
https://orcid.org/0009-0005-3845-0618
Stephane Janaina de Moura Escobar
https://orcid.org/0000-0002-4473-2567
Angelica Rocha de Freitas Melhem
Mariana Abe Vicente Cavagnari
Caryna Eurich Mazur
Dalton Luiz Schiessel

Abstract

Sarcopenia is a progressive skeletal muscle disorder characterized by reduced strength and quality. Pathophysiological mechanisms, clinical aspects, and nutritional points were related to sarcopenia in COVID-19 found in skeletal muscle during and after the disease course, which corroborated the development of adverse events. Declining physical activity, insufficient protein intake, and worsened proinflammatory response have been shown to have negative consequences on muscle protein synthesis, potentiating the risk of acute sarcopenia. Obesity sarcopenia has also been shown to worsen the prognosis of patients with SARS-CoV-2. Nutritional rehabilitation is used to prevent or minimize the development of acute sarcopenia. Dietary recommendations include increased energy supply and protein intake of 1.2 to 2.0 g/kg of body weight. Evidence suggests that aging with sedentary behaviors, pathophysiological changes, and inflammation alter body composition. In addition, nutritional deficiencies are predictors and aggravators of acute sarcopenia in COVID-19.



Article Details

How to Cite
1.
Ramos ERM, Verdi AMOH, Escobar SJ de M, Melhem AR de F, Cavagnari MAV, Mazur CE, Schiessel DL. COVID-19 related to sarcopenia: Current perspectives on etiology, clinical implications, and nutritional rehabilitation. Health Sci J [Internet]. 2023Sep.17 [cited 2024May10];13(3):10-6. Available from: https://portalrcs.hcitajuba.org.br/index.php/rcsfmit_zero/article/view/1436
Section
NARRATIVE REVIEW
Author Biographies

Elis Regina Muller Ramos, Universidade Estadual do Centro-Oeste - UNICENTRO

Registered Dietitian – Graduated in Nutrition, Health Science Center, Campus CEDETEG, Midwest State University – UNICENTRO. Postgraduate student in Sports Nutrition and Aesthetics by Plenitude Educação.

 

Anderson Matheus Oliveira Haas Verdi, Escola Paulista de Medicina (EPM) da Universidade Federal de São Paulo (UNIFESP)

Registered Dietitian - Master's student at the Nutrition Program (PPGNUT) -  Paulista School of Medicine (EPM) -  Federal University of São Paulo (UNIFESP).

Stephane Janaina de Moura Escobar, Universidade Estadual do Centro-Oeste - UNICENTRO

Nutritionist, Master and PhD in Biochemical Sciences from the Federal University of Paraná (UFPR). Professor of the Nutrition Course at the State University of the Midwest.

Angelica Rocha de Freitas Melhem, Universidade Estadual do Centro-Oeste - UNICENTRO

Nutritionist, Master and Doctor of Science (Gastroenterology) - Paulista School of Medicine (EPM)/Federal University of São Paulo (UNIFESP).

Mariana Abe Vicente Cavagnari, Universidade Estadual do Oeste do Paraná, Campus Francisco Beltrão

Nutritionist, Master of Science in Translational Medicine (Gastroenterology Oncology area) by the Federal University of São Paulo. PhD in Sciences PPG Gastroenterology from the Federal University of São Paulo.

Caryna Eurich Mazur, Universidade Estadual do Oeste do Paraná, Campus Francisco Beltrão

Nutritionist, Master in Food and Nutritional Safety, PhD in Internal Medicine and Health Sciences. Professor of the Collegiate of Nutrition at the State University of Western Paraná, Campus Francisco Beltrão.

Dalton Luiz Schiessel, Universidade Estadual do Centro-Oeste - UNICENTRO

Nutritionist,  Post Doctorate at the University of Alberta - Cross Cancer Institute, Doctor (concentration area of Physiology) and Master - PPG in Cellular and Molecular Biology from UFPR.

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