First, the inflammatory state elicited by SARS-CoV-2 and characterized by an increased production of proinflammatory cytokines (e.g., IL-1, TNF-α, and IL-6) can lead to enhanced hepcidin production; increased hepcidin levels inhibit intestinal iron absorption and favor iron compartmentalization within macrophages, resulting in low serum iron levels despite normal–high iron stores (functional iron deficiency) [28,29]. Here, TNF is linked to nutritional disorder.