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Articles Published Processes
4/15/2022 8:25:28 AM | Browse: 268 | Download: 446
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Received |
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2021-03-12 10:11 |
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Peer-Review Started |
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2021-03-12 10:24 |
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To Make the First Decision |
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Return for Revision |
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2021-04-17 13:12 |
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Revised |
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2021-04-24 13:27 |
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Second Decision |
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2022-03-22 06:26 |
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Accepted by Journal Editor-in-Chief |
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Accepted by Company Editor-in-Chief |
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2022-03-27 05:44 |
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Articles in Press |
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2022-03-27 05:44 |
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Publication Fee Transferred |
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Edit the Manuscript by Language Editor |
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2022-03-06 13:33 |
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Typeset the Manuscript |
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2022-04-01 11:03 |
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Publish the Manuscript Online |
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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/ |
| Copyright |
© The Author(s) 2022. Published by Baishideng Publishing Group Inc. All rights reserved. |
| Article Reprints |
For details, please visit: http://www.wjgnet.com/bpg/gerinfo/247
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| Permissions |
For details, please visit: http://www.wjgnet.com/bpg/gerinfo/207
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| Publisher |
Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA |
| Website |
http://www.wjgnet.com |
| Category |
Gastroenterology & Hepatology |
| Manuscript Type |
Minireviews |
| Article Title |
COVID-19 and liver dysfunction: What nutritionists need to know
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| 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 |
| ORCID |
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| 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 |
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| Corresponding Author |
Ji-Shun Yang, MD, PhD, 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 |
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