実験食品化学ジャーナル

Poverty, Obesity and the Risk of COVID-19

Abstract

Houra Mohseni, Shirin Amini and Reza Amani

In the present article, we clarify the possible connection between nutrition and socio-economic status, with infection and COVID-19, as well as a special emphasis on quality of diet and inflammation. We demonstrate a theoretic framework along with different lines of evidence from several studies that support the idea that low-income people may be affected by covid-19 dramatically, and the condition leads them to be more susceptible to infection by covid-19. Following a healthier and affordable diet, probiotics, and functional food may modulate immunity, increase resistance to infection, and/or faster recovery rates in low-income people or people who have lost their jobs, and income because of COVID-19. These strategies demonstrate how healthcare outcomes and policies can be enhanced with the implementation of a more nutrition-oriented approach.