“Covid-19 has imposed a new set of challenges for individuals to maintain a healthy diet. Various dietary components studied in relation to Covid-19 infection include Micronutrients and Macronutrients. The micronutrients comprise of Vitamin A, Vitamin C, Vitamin D and Zinc while macronutrients are Proteins and Omega-three fatty acids,” reiterated Prof. Sigot.

She further recommended that a healthy diet during the pandemic should consist of wholegrain foods like unprocessed maize which are rich in valuable fibre, consumption of raw vegetables and fresh fruits, healthy fats such as in olive. Prof. Sigot further urged the participants to practice food hygiene, regular drinking of water, limiting consumption of alcohol and watchfulness of the intake of fats, sugar and salt as key practices in relation to the virus infection.

Speaking during the conference, Prof. Sigot stressed that Nutrition plays an important role in boosting the immune system and enabling effective host defence. The researcher noted that a strong immunity creates a barrier that prevents pathogens from entering the body from the external environment. Alternatively, if the pathogens exist in the body, the immune system identifies and eliminates the microorganisms and generates an immunological memory.

Notably, her presentation showed that adequate nutrition supports optimal functioning of the immune system. Individuals who consume well-balanced diets are safer with better immune systems and lower incidences of chronic diseases and infections. A proper and healthy diet ensures a robust immune system that can resist any onslaught by the virus.

Some of the factors that result in depression of our immune system outlined during the presentation encompassed old age, environmental toxins, poor diet, chronic diseases, chronic mental stress as well as lack of sleep and rest. Boost your immune system, Eat healthy! Be healthy!

Ms. Linet Owuor