Author/Authors :
Murakami, Mutsumi Department of Food Science and Nutrition - Nara Women’s University, Kita‑Uoya Nishimachi, Nara, Japan , Ikeda, Yuka Department of Food Science and Nutrition - Nara Women’s University, Kita‑Uoya Nishimachi, Nara, Japan , Tsuji, Ai Department of Food Science and Nutrition - Nara Women’s University, Kita‑Uoya Nishimachi, Nara, Japan , Matsuda, Satoru Department of Food Science and Nutrition - Nara Women’s University, Kita‑Uoya Nishimachi, Nara, Japan
Abstract :
COVID‑19 is a new emerging disease, which has been
declared a pandemic in March 2020. Based on several
information, elderly people might be at higher risk for severe
infections from the COVID‑19.[1] In addition, the virus
might cause serious illness especially in obese patients and
smokers. By the way, the recovery rate is the same for Italy
and China, whereas infection and death rate appear to be
different.[2] In those certain host‑situations, the virus easily
might enter the cells by attaching to angiotensin‑converting
enzyme‑2 (ACE2), which is expressed on pneumocytes of
the lower airways. ACE2 is highly expressed in smokers and
in underlying disease‑patients. Surface spike glycoprotein
on the surface of COVID‑19 binds to the ACE2. Viral
uptake is regulated by a transmembrane serine protease and
ACE2. Then, COVID‑19 infection becomes more severe in
those patients due to high viral load. But, what on earth is
the most important risk factor? We have hypothesized the
answer as shown in Figure 1.
