Objective:

To evaluate the nutritional status of university students to propose the appropriate diet recommendations to prevent COVID-19

Materials and Methods:

The participating students were evaluated using a cross- sectional study by feeding and symptoms through weekly food consumption frequency surveys; the anthropometric evaluation and the taking of blood samples were carried out under standardized ethical regulations. Statistical analysis was performed by multifactorial logistic regression analysis using the EPI INFO TM. A literature review was developed in a database where the appropriate nutrients to prevent COVID-19 are described.

Results:

A group of university students (n = 42) between 18 and 22 years old was evaluated. More than 95% of the young people declared consuming carbohydrates as their primary food source. On the other hand, 76% showed a BMI within normal parameters (19-24.9 Kg /m2). Low hemoglobin counts were estimated with a prevalence of 11.90% among the participating group.

Conclusions:

Food remains the key to human health and well-being. Consumption of phytochemicals and nutraceuticals can prevent and even treat SARS-CoV-2 infection. Among the foods with the most significant potential for preventing COVID-19 are nuts, eggs, fish, green leafy vegetables, and whole grains. The consumption of phytochemicals and nutraceuticals can prevent and even treat SARS-CoV-2 infection.

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