Coronavirus facts and tips

COVID-19

Coronavirus: Coronavirus refers to a family of viruses that are responsible for the spread of illness-causing viruses (some of which can even be deadly) such as MERSA, SARS, common cold. Seven different types of human coronavirus have been identified. Most people will be infected with at least one type of coronavirus in their lifetime. The viruses are spread through the air by coughing and sneezing, close personal contact, touching an object or surface contaminated with the virus, and rarely, by fecal contamination. The illness caused by most coronaviruses usually lasts a short time and is characterized by a runny nose, sore throat, feeling unwell, cough, and fever.

Viruses, and the diseases they cause, often have different names.  For example, HIV is the virus that causes AIDS.  People often know the name of a disease, but not the name of the virus that causes it.

There are different processes, and purposes, for naming viruses and diseases.

Viruses are named based on their genetic structure to facilitate the development of diagnostic tests, vaccines, and medicines. Virologists and the wider scientific community do this work, so viruses are named by the International Committee on Taxonomy of Viruses (ICTV).  

ICTV announced “severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2)” as the name of the new virus on 11 February 2020. This name was chosen because the virus is genetically related to the coronavirus responsible for the SARS outbreak of 2003. While related, the two viruses are different.   

WHO announced “COVID-19” as the name of this new disease on 11 February 2020, following guidelines previously developed with the World Organization for Animal Health (OIE) and the Food and Agriculture Organization of the United Nations (FAO). 

To be noted The virus name is Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and the disease caused by it is Covid-19.

Myth:- In summer, the virus will spread more due to mosquito bites.
Fact: According to Faheem Younus, MD, Chief Quality Officer, and Chief of Infectious Diseases, University of Maryland UCH, this infection only spread via respiratory droplets, not blood. Mosquitoes cannot spread the disease. 

Myth:  If you can hold your breath for ten seconds without discomfort, you don’t have COVID-19.
Fact: According to Gavin Macgregor, an infectious disease expert, most young patients with coronavirus will be able to hold their breaths for much longer than 10 seconds. At the same time, many elderly people who don’t have the virus might not be able to do it. Also, many social media posts and forwarded messages attribute this myth to Stanford University, but the official from the university has claimed this news is fake and they are not responsible for issuing it.

 Myth: You can protect yourself from COVID-19 by swallowing or gargling with bleach, taking acetic acid or steroids, or using essential oils, saltwater, ethanol, or other substances.Fact: None of these recommendations will protect you from getting COVID-19 and some of these practices may be dangerous, says Lisa Maragakis. The best ways to protect yourself from this coronavirus (and other viruses) include:

Myth: You can get the virus from products made in China.
Fact: Scientists currently believe that the virus doesn't survive for extended periods on hard surfaces, although its lifespan still is being studied. A package from China will be in transit for several days or weeks before being delivered so it's unlikely that it harbors the virus, according to John Hopkins Medicine. 

Myth: Eat a lot of garlic to avoid getting the virus.
Fact: Although garlic has some antimicrobial properties, which slows the spread of microorganisms, there isn't any proof that garlic has helped prevent the spread of coronavirus according to WHO. 

Myth: A face mask will protect you from COVID-19.
Fact: Masks are effective at capturing droplets, which is the main transmission route of the coronavirus. According to the CDC, masks should only be worn by healthcare professionals. If someone is in close contact with an infected person, a mask cuts the chance of the disease being passed on. Also, it is advisable to people who show symptoms of COVID-19, or who have been diagnosed, to wear a mask as that can prevent the virus from passing on. Ideally, both the patient and the caretaker should wear a mask. It will, however, make little difference if you’re just walking around town or taking a bus while wearing a face mask. People who wear masks are more likely to touch their face and increase their risk of contracting the virus, US Surgeon-General Jerome M Adams said.  

Myth: The virus was manufactured in a lab and was deliberately released.
Fact: According to John Hopkins Medicine, viral outbreaks are common when an animal undergoes changes and passes the virus to humans, which is the likely origin of the coronavirus.

Myth: The virus only affects the elderly.
Fact: People who are elderly or have compromised immune systems are at a greater risk for severe illness if they contract the virus, according to WHO. But anyone of any age can contract and spread the virus to others, which is why everyone needs to take precautions and frequently wash their hands.   

Myth: The pets at home can spread the new virus
Fact: There is no such evidence at present that companion animals/pets such as dogs or cats can be infected with the new coronavirus. However, it is a good practice to wash your hands with soap and water after contact with pets.

Some more facts are shown in the Images.

      

      

      

      

     

        

  
To date, there is no specific medicine recommended to prevent or treat the new coronavirus (2019-nCoV).

  Which groups are at higher risk of severe illness from coronavirus??

• People 65 years and older
• People with chronic lung disease or moderate to severe asthma
• People who have serious heart conditions
• People who are immunocompromised
  Many conditions can cause a person to be immunocompromised, including cancer treatment, smoking, bone marrow or organ transplantation, immune deficiencies, poorly controlled HIV or AIDS, and prolonged use of corticosteroids and other immune weakening medications
• People with severe obesity [body mass index (BMI) of 40 or higher]
• People with diabetes
  People with type 2 diabetes are reported to be twice as likely as other people to die from COVID-19. Those with type 1 diabetes are said to have triple the risk.
• People with chronic kidney disease undergoing dialysis
• People with liver disease 

How to improve your immunity to prevent severe illness from Covid-19?

1. Ascorbic acid (Vitamin C): The current recommended dietary allowance (RDA) for vitamin C for adult non-smoking men and women are 60 mg/d.
   This particular vitamin is a crucial participant in the army of immunity. It helps prevent the common cold. It acts as a powerful antioxidant and protects against damage induced by oxidative stress. For severe infections, including sepsis and acute respiratory distress syndrome (ARDS).
   Sources:-
   A. Kakadu Plums (Kakadu plums contain up to 5,300 mg of vitamin C per 100 grams, making it the richest known source of this vitamin.)
   B. Chilies (One green chili pepper contains 109 mg of vitamin C while one red chili pepper delivers 65 mg)
   C. Guavas (Guavas contain 228 mg of vitamin C per 100 grams.)
   D. Kiwis (Kiwis contain 93 mg of vitamin C per 100 grams.)
   E. Lemons (Lemons contain 77 mg of vitamin C per 100 grams)
   F. Oranges (Oranges contain 53 mg of vitamin C per 100 grams. )
2. Cholecalciferol (Vitamin D): (RDA for an Indian adult is 5mg/day)
   Vitamin D supplements have a mild protective effect against respiratory tract infections.
   Sources:
   A. Sunlight (Although sunlight doesn't provide any Vitamin, Vitamin D is the only nutrient your body produces when exposed to sunlight.)
   B. Egg yolks (One typical egg yolk contains 37 IU of vitamin D. Additionally, eggs from chickens given vitamin-D-enriched feed may have up to 6,000 IU of vitamin D per yolk. That’s a whopping 7 times the DV)
   C. Mushrooms (Only wild mushrooms or mushrooms treated with UV light are good sources of vitamin D.)
   D. Fortified Milk
3. Zinc: (The recommended allowance for pre-adolescent children is 10 mg per day and that for infants 3 mg per day.)
   Zinc is a vital component to WBC (white blood corpuscles) which fights infections. Zinc deficiency often makes one more susceptible to flu, cold, and other viral infections. It is advisable to take a zinc supplement, especially for older people.
   Sources:
   A. Legumes( Legumes contain high amounts of zinc. However, they also contain phytates, which reduce its absorption. Processing methods like heating, sprouting, soaking, or fermenting can help improve its bioavailability.)
   B. Seeds (Some seeds like hemp, pumpkin, squash and sesame seeds contain significant amounts of zinc.)
   C. Nuts (Nuts are a healthy and convenient snack that can boost your intake of zinc and many other healthy nutrients.)
   D. Dairy (Milk and cheese are two notable sources, as they contain high amounts of bioavailable zinc, meaning most of the zinc in these foods can be absorbed by your body )
   E. Eggs (Eggs contain a moderate amount of zinc and can help you meet your daily target. For example, 1 large egg contains around 5% of the daily value.)
   F. Dark Chocolate (A 100-gram bar of 70–85% dark chocolate contains 3.3 mg of zinc or 30% of the daily value. However, it’s also high in calories and sugar, so it should be eaten in moderation and not as a primary source of zinc.)
4. Tocopherol (Vitamin E): {The recommended daily allowance of vitamin E for infants are 3-4 mg α-tocopherol equivalents (α-TE), for children and adolescents, 10 mg a-TE and for adult males and females 7-13 mg a-TE.}
   Its role in the body appears to be related entirely to its anti-oxidation role to prevent the formation of peroxides. Vitamin E appears to protect the cell membranes from deterioration caused by peroxides and free radicals formed from fats. This ability of vitamin E to protect membranes has been related to aging, which is also characterized by cell membrane deterioration.
   Sources:

Food	Milligrams (mg) per serving	Percent DV*
Wheat germ oil, 1 tablespoon	20.3	135
Sunflower seeds, dry roasted, 1 ounce	7.4	49
Almonds, dry roasted, 1 ounce	6.8	45
Hazelnuts, dry roasted, 1 ounce	4.3	29
Peanut butter, 2 tablespoons	2.9	19
Peanuts, dry roasted, 1 ounce	2.2	15

*DV = Daily Value.

References:-

1.    www.medicine.net

2.    WHO 

3.    www.covid-19facts.com

4.    https://www.cdc.gov

5.    www.healthline.com

6.    Food facts and principles by Shakuntla Manay