Publication Name	World Journal of Gastroenterology
Manuscript ID	65459
Country	China

Received	2021-03-12 10:11
Peer-Review Started	2021-03-12 10:24
First Decision by Editorial Office Director	2021-04-17 13:12
Return for Revision	2021-04-17 13:12
Revised	2021-04-24 13:27
Publication Fee Transferred
Second Decision by Editor	2022-03-22 06:26
Second Decision by Editor-in-Chief
Final Decision by Editorial Office Director	2022-03-27 05:44
Articles in Press	2022-03-27 05:44
Edit the Manuscript by Language Editor	2022-03-06 13:33
Typeset the Manuscript	2022-04-01 11:03
Publish the Manuscript Online	2022-04-15 08:25

ISSN	1007-9327 (print) and 2219-2840 (online)
Open Access	This article is an open-access article that was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution NonCommercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/Licenses/by-nc/4.0/
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Category	Gastroenterology & Hepatology
Manuscript Type	Minireviews
Article Title	COVID-19 and liver dysfunction: What nutritionists need to know
Manuscript Source	Invited Manuscript
All Author List	Ming-Ke Wang, Xue-Lu Yu, Li-Yun Zhou, Hong-Mei Si, Ju-Fen Hui, Deng-Yong Hou, Wei-Peng Li and Ji-Shun Yang
Funding Agency and Grant Number	Funding Agency Grant Number Major Construction Program of Military Key Disciplines during the 13th Five-Year Plan Period 2020SZ21-15
Corresponding Author	Ji-Shun Yang, MD, PhD, Director, Director, Medical Care Center, Naval Medical Center of PLA, Naval Medical University, No. 338 Huaihai West Road, Shanghai 200052, China. jasunyang@foxmail.com
Key Words	COVID-19; SARS-CoV-2; Liver dysfunction; Nutritional status assessment; Nutrition therapy
Core Tip	Patients with coronavirus disease 2019 (COVID-19) usually have respiratory symptoms, but liver dysfunction is not an uncommon presentation. The degree of liver dysfunction is associated with COVID-19 severity and prognosis. Nutrition has played a critical therapeutic and prognostic role in the management of patients with COVID-19-related liver dysfunction. This review mainly focuses on the possible relationship between COVID-19 and liver dysfunction, nutritional and metabolic characteristics, nutritional status assessment, and nutrition therapy in patients with COVID-19 to provide a reference for the nutritionists while making evidence-based nutritional decisions in the era of COVID-19.
Publish Date	2022-04-15 08:25
Citation	Wang MK, Yu XL, Zhou LY, Si HM, Hui JF, Hou DY, Li WP, Yang JS. COVID-19 and liver dysfunction: What nutritionists need to know. World J Gastroenterol 2022; 28(15): 1526-1535
URL	https://www.wjgnet.com/1007-9327/full/v28/i15/1526.htm
DOI	https://dx.doi.org/10.3748/wjg.v28.i15.1526

Full Article (PDF)	WJG-28-1526.pdf
Full Article (Word)	WJG-28-1526.docx
Manuscript File	65459_Auto_Edited-JJW-WangTQ.docx
Answering Reviewers	65459-Answering reviewers.pdf
Audio Core Tip	65459-Audio core tip.m4a
Conflict-of-Interest Disclosure Form	65459-Conflict-of-interest statement.pdf
Copyright License Agreement	65459-Copyright license agreement.pdf
Non-Native Speakers of English Editing Certificate	65459-Language certificate.pdf
Peer-review Report	65459-Peer-review(s).pdf
Scientific Misconduct Check	65459-Bing-Wang JJ-2.png
Scientific Editor Work List	65459-Scientific editor work list.pdf
CrossCheck Report	65459-CrossCheck report.pdf