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
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.