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Covid-19 and Fast Foods Consumption: A Review Publisher



Bohlouli J1 ; Moravejolahkami AR2 ; Ganjali Dashti M3 ; Balouch Zehi Z4 ; Hojjati Kermani MA5 ; Borzooisfahani M6 ; Bahreiniesfahani N7
Authors
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Authors Affiliations
  1. 1. Department of Nutrition, Nutrition and Food Security Research Centre, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
  2. 2. Department of Clinical Nutrition, School of Nutrition Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Biological Sciences, University of Texas at Dallas, Richardson, TX, United States
  4. 4. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  5. 5. Clinical Tuberculosis and Epidemiology Research Center, National Research Institute of Tuberculosis and Lung Diseases (NRITLD), Shahid Beheshti University of Medical Sciences, Tehran, Iran
  6. 6. Department of Community Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  7. 7. Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

Source: International Journal of Food Properties Published:2021


Abstract

While all groups are affected by the COVID-19 pandemic, the aged people as well as those with underlying chronic medical conditions are at the greatest risk. The higher adherence to refined carbohydrate diets, sweats, and saturated fats contributes to the prevalence of obesity and type 2 diabetes; these disorders increase the risk for severe COVID-19 morbidity and mortality. Fast food consumption activates the intrinsic immune system and impairs adaptive immunity, leading to chronic inflammation and impaired host defence against viruses. Furthermore, inflammatory responses caused by COVID-19 may have long-term costs in survived individuals, leading to chronic disorders such as dementia and neurodegenerative disease through neuroinflammatory mechanisms that are related to an unhealthy diet. Therefore, now more than ever, wider access to healthy foods should be a main concern and individuals should be aware of healthy eating habits to reduce COVID-19 complications. © 2021, Published with license by Taylor & Francis Group, LLC. © 2021 Jalal Bohlouli, Amir Reza Moravejolahkami, Marjan Ganjali Dashti, Zakiyeh Balouch Zehi, Mohammad Ali Hojjati Kermani, Mohammad Borzoo-Isfahani and Nimah Bahreini-Esfahani.
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