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COVID-19 is a disease caused by a coronavirus, called SARS-CoV-2. This virus has become a major public health concern worldwide, causing a collective outbreak, leading to the pandemic in 2020. People become infected with other common coronaviruses throughout their lives, but currently the concern is the COVID-19 type due to its severity in some cases. The immune system protects the body against external aggressions and preserves the body's homeostasis, and nutrients are involved in the development and preservation of this system. Considering the degree of complications that can occur in an individual with COVID-19, regardless of their age group, and in some cases even lethal, there was an interest in researching studies about this disease, and which nutrients are mentioned in the literature regarding immunity in this disease. The aims of this research were to describe concepts about the disease COVID-19 and to identify nutrients involved in the immunity and treatment of this disease, through a literature review in the period from December 2019 to October 2020. There is no doubt that it is essential to maintain an adequate nutritional status, through a balanced diet that can contribute to a better coping with the infectious state. Supplementation of vitamins, minerals, probiotics and prebiotics can provide the immune system, several of them were cited as an adjunct to the treatment of COVID-19, including their doses, but there was a lack of agreement regarding the dose of nutrients. Obviously maintaining social distance, wearing masks and proper hygiene are essential to reduce the risk of contamination, while not having access to vaccination.

The amount of available information in the media grows continuously and, frequently, it does not have a basis in the scientific literature. In the area of ​​food and nutrition, the contents are available on social media profiles, websites and blogs, which usually appoint some foods as “superfoods” – able of curing diseases or inhibiting their development – or, on the other hand, classifying other foods as the cause of damage to health. Kefir-based products can be classified in the first category, being considered a “superfood” by the media. Thus, the aim of this study is to search for information about kefir in digital media and to evaluate such information based on scientific articles. The contents were collected from 50 websites or blogs, using Google as a search tool. The data obtained were divided into 25 positive categories and 5 negative categories. One made a comparison with the scientific literature. Analyzing the information about kefir, the majority has a scientific basis, however, digital media put the research data in a superficial way, without clear information to readers.