When we talk about coronavirus we immediately think of respiratory symptoms and the loss of smell and taste. Few, however, know that the virus can involve practically any type of organ, leading to the manifestation of the most disparate symptoms. Among these also the gastrointestinal ones. The main difficulty lies in identifying them early and possibly taking a swab to confirm the infection. In this way it will be possible to minimize the spread of the coronavirus with people close to us. Here are the gastrointestinal symptoms associated with Covid. Covid and gastrointestinal symptoms
Recently, a team from the College of Medicine and Dentistry at the University of Alberta (Canada) examined 36 studies that highlighted the correlation between gastrointestinal problems and Covid. The results showed that a relatively large percentage (18%) had gastrointestinal problems not necessarily associated with the classic Covid symptoms. Here are the most common: Covid and loss of appetite
In some patients it seems that neither fever nor dry cough develops but a reduction in appetite sometimes in conjunction with the loss of smell and taste. Research conducted in China found that loss of appetite affects 80% of infected people. Nausea and Covid
10% of people with Covid experience a more or less strong feeling of nausea even before developing other symptoms. Dysentery and abdominal pain
Coronavirus appears to have a negative impact on the gut microbiota. In fact, one in five patients witnesses digestive problems but also diarrhea and abdominal pain. But not only that: it seems that patients with such symptoms take several days to eradicate the virus. It is important to underline that various researches have shown that Covid can also be transmitted via the fecal route, therefore it is important to follow proper hygiene in the bathroom. The impact on the microbiota
As mentioned, the impact on the microbiota is very strong and, in some people, it can lead to a reduction in digestive capacity and intolerances even in the end of the disease. Changing your diet and using the correct dietary supplements can help greatly. «The intake of a sufficient amount of protein is essential for the production of antibodies. Additionally, a low level of vitamin A or zinc has been associated with an increased risk of infection. Branched-chain amino acids can maintain bowel morphology and increase intestinal immunoglobulin levels, thereby improving the intestinal barrier. Therefore, high-quality proteins are an essential component of an anti-inflammatory diet. Nutritional dietary components known to exert anti-inflammatory and antioxidant properties include omega-3 fatty acids with high anti-inflammatory and antioxidant capacity, including vitamin C, vitamin E, and phytochemicals such as carotenoids and polyphenols which are widely found in plant-based foods. An optimal state of adequate nutrients to be able to reduce inflammation and oxidative stress, thus strengthening the immune system to protect us from the severity of COVID-19 », explain the researchers.What to do
If a viral infection is suspected, request a swab to confirm any Covid infection. If necessary, ask for the calprotectin test as well. «The presence of SARS-CoV-2 (including the virus with infectious capacity) in the feces of asymptomatic individuals implies that COVID-19 could be transmitted via the faecal route. Elimination of SARS-CoV-2 in stool samples is detectable for a longer period than in nasopharyngeal swabs. Donors for SARS-CoV-2 fecal microbiota transplantation must be rigorous and validated to prevent the potential risk of transmission. The results show that elevated fecal calprotectin levels in COVID-19 patients add to the growing evidence that SARS-CoV-2 infection causes an inflammatory response in the gut. Calprotectin concentrations were significantly higher in COVID-19 patients who had suffered from diarrhea and with higher serum IL-6 levels. In the diagnosis and especially in the follow-up of COVID-19-related diarrhea, the measurement of calprotectin could play a potential role in monitoring the disease, “explain the scientists.Vitamin D, lactic ferments and Covid
“An adjustment in vitamin D intake levels would also strengthen the immune system. Plant fiber has prebiotic effects such as promoting the growth of bacteria associated with health benefits, such as Bifidobacterium and Lactobacillus spp. Furthermore, it can reduce potential pathogens such as Clostridium spp. Adequate fiber intake has been shown to reduce the relative risk of mortality from infectious and respiratory diseases by 20-40% and is associated with a lower risk of chronic obstructive pulmonary disease. Whole grain intake is also a more favorable gut microbiome composition, which reduces intestinal and systemic inflammation, and has been associated with a decrease in CRP, IL-6 and tumor necrosis factor alpha (TNF-α). The fiber present in foods such as fruit, vegetables or legumes have been associated with anti-inflammatory properties through fermentation by the intestinal microbiota and the consequent formation of beneficial metabolic compounds. The metabolic by-products produced by these bacteria, SCFA, together with acetate, propionate, butyrate, have anti-inflammatory properties. SCFAs bind to immune cell receptors, suppress the production of pro-inflammatory cytokines, increase the production of anti-inflammatory cytokines such as IL-10 and antioxidant enzymes. Finally, SCFAs also increase the effector activity of CD8 + T cells by stimulating cell metabolism ”, conclude the scientists. The metabolic by-products produced by these bacteria, SCFA, together with acetate, propionate, butyrate, have anti-inflammatory properties. SCFAs bind to immune cell receptors, suppress the production of pro-inflammatory cytokines, increase the production of anti-inflammatory cytokines such as IL-10 and antioxidant enzymes. Finally, SCFAs also increase the effector activity of CD8 + T cells by stimulating cell metabolism ”, conclude the scientists. The metabolic by-products produced by these bacteria, SCFA, together with acetate, propionate, butyrate, have anti-inflammatory properties. SCFAs bind to immune cell receptors, suppress the production of pro-inflammatory cytokines, increase the production of anti-inflammatory cytokines such as IL-10 and antioxidant enzymes. Finally, SCFAs also increase the effector activity of CD8 + T cells by stimulating cell metabolism ”, conclude the scientists.Fonti Scientifiche
Gastrointestinal symptoms associated with COVID-19: impact on the gut microbiome – Sonia Villapola – PUBMED
Leung W.K., To K.F., Chan P.K. Enteric involvement of severe acute respiratory syndrome-associated coronavirus infection. Gastroenterology. 2003;125:1011–1017
Pan L., Mu M., Yang P. Clinical characteristics of COVID-19 patients with digestive symptoms in Hubei, China: a descriptive, cross-sectional, multicenter study. Am J Gastroenterol
Han C., Duan C., Zhang S. Digestive symptoms in COVID-19 patients with mild disease severity: clinical presentation, stool viral RNA testing, and outcomes. Am J Gastroenterol
D’Amico F., Baumgart D.C., Danese S., Peyrin-Biroulet L. Diarrhea during COVID-19 infection: pathogenesis, epidemiology, prevention, and management. Clin Gastroenterol Hepatol
