What is it about?
Poor dietary habits are considered to be the second-leading risk factors for mortality and disability-adjusted life-years (DALYs) in the world. Dietary patterns are different based on cultural, environmental, technological, and economic factors. Nutritional deficiencies of energy, protein, and specific micronutrients have been shown to contribute to depressed immune function and increased susceptibility to infections. We aimed to explore the relation of dietary factors with global infection and mortality rates of COVID-19 in this study.
Why is it important?
The effect of different dietary factors on infection and mortality rates were examined in this study.
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This page is a summary of: Relation of Dietary Factors with Infection and Mortality Rates of COVID-19 Across the World, The journal of nutrition health & aging, July 2020, Springer Science + Business Media, DOI: 10.1007/s12603-020-1434-0.
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