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Enhancing Reduced Risk of Obese Patient Exposure to COVID-19 Attack through Food and Nutritional Adjustment

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Abstract

The COVID-19 pandemic is a major global challenge. There are several risk factors associated with mortality in patients with COVID-19, including age, gender, diabetes mellitus, cerebrovascular, cardiovascular, and pulmonary diseases. Among these factors, patients with cardiovascular disease, diabetes mellitus, and obesity have the highest mortality rates. This paper aims to review how adjusting food and nutrition can help reduce the risk of obese patients contracting COVID-19. Various literature sources were examined, including studies on the genetics of obesity and the consequences it can have, such as diabetes, heart and vascular diseases, cancer, trauma, and infection. Consequently, the role of nutrition in reducing the risk of obese patients being exposed to COVID-19 was described. It is recommended that obese patients strictly adhere to a diet that includes adequate and balanced food intake in order to reduce their risk of contracting COVID-19.

Suggested Citation

  • Olunusi, Patience Abosede & Motunrayo Risikat, Asunmo, 2023. "Enhancing Reduced Risk of Obese Patient Exposure to COVID-19 Attack through Food and Nutritional Adjustment," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 2(2), pages 206-218, December.
    • Handle: RePEc:ris:ijheha:3036
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    File URL: https://www.ijhhr.org/vol-2-iss-2/10-57012-ijhhr-v2n2-016/
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    More about this item

    Keywords

    COVID-19; Nutritional Adjustment; Obesity; Patients;
    All these keywords.

    JEL classification:

    • A00 - General Economics and Teaching - - General - - - General

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