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Hormozgan medical journal. 2021;25(2): 90-93.
doi: 10.34172/hmj.2021.09
  Abstract View: 24
  PDF Download: 19

Health Sciences

Review Article

Nutrition During COVID-19 Quarantine

Ali Ayoubian 1 ORCID logo, Mohsen Koolivand 2 ORCID logo, Sajad Shamloo 2, Mohammad Javad Hesam 3, Amir Norouzi Apourvari 4, Soghra Fallahi 2* ORCID logo

1 National Center for Health Insurance Research, Iran Health Insurance Organization, Tehran, Iran
2 Cardiovascular Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
3 International Institute of French Studies, 2 Allee Rene Capitant, 67081, Strasbourg, France
4 Department of Biomedical Engineering, Kerman Branch, Islamic Azad University, Kerman, Iran
*Correspondence to Soghra Fallahi, Email: leilafallahi99@gmail. com

Abstract

Based on past experience, in the context of epidemics, the nutritional status of individuals is considered as an indicator of resistance to critical situations. During quarantine, inappropriate eating patterns will increase calorie intake and lead to obesity. Unhealthy eating habits during the coronavirus disease 2019 (COVID-19) pandemic have raised the risk of obesity, followed by an increase in the incidence of cardiovascular disease, diabetes mellitus, and lung disease. Certain nutrients or food combinations can affect the body by activating the cellular immune system, modifying the production of molecular signaling, and gene expression. Dietary supplements with vitamins, bioactive lipids, flavonoids, and herbs support the human immune system against COVID-19. Since there is still no definitive cure for COVID-19 infection and owing to obligatory symbiosis with this virus in the future, the behavior and attitude as well as the lifestyle of people to maintain their health should change. To achieve the desired goal, in the future, it is increasingly necessary to look for suitable and safe food products to strengthen the immune system against diseases, especially during the COVID-19 pandemic.
Keywords: Quarantine, COVID-19, Nutrition
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Submitted: 29 Dec 2020
Accepted: 24 Jan 2021
ePublished: 29 Jun 2021
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