Health problems associated to nutrition and lifestyle changes in the COVID-19 era

Autores

DOI:

https://doi.org/10.31989/bchd.v6i3.1038

Resumo

Introduction:In the context of the response to the COVID-19 pandemic, the confinement imposed by the States in the world had a negative impact on people’s health and lifestyle-related behaviors, particularly eating behaviors, physical activity level and sleep. These impacted dimensions can negatively affect both immunity and the control of chronic noncommunicable diseases. 

Objectives: This review describes the lifestyle change for people with non-communicable diseases in the era of COVID-19. The review also presents recommendations and advice for the benefit of this vulnerable population in relation to their nutrition. 

Methods:The research was conducted by documenting the PubMed, Web of Science and Direct Science databases. Keywords used in the research were non-communicable diseases, containment, COVID-19, lifestyle change. 

Results:Containment during the COVID-19 era was associated with increased smoking, physical inactivity, unhealthy eating, and intense fear of the potential impact of the Coronavirus.

Conclusion:Strengthening immunity through the promotion of nutrition has been shown to be useful in preventing the emergence of noncommunicable diseases, which are risk factors linked to increased rates of morbidity and mortality for those infected by COVID-19.

Diagram, schematic Description automatically generated

Keywords: COVID-19, confinement, immunity, chronic noncommunicable diseases, nutrition

Biografia do Autor

  • Rekia Belahsen, CHOUAIB DOUKKALI UNIVERSITY

    Rekia BELAHSEN is Professor and Head of the Training and Research Unit on Nutrition and Food Sciences and Director of the Lab. of Biotechnology, Biochemistry and Nutrition at Chouaïb Doukkali University, Faculty of Sciences in El Jadida (Morocco), since 1997. Graduated in Nutrition & Alimentation (France, Dijon University); and PhD in Endocrinology & Nutrition at Laval University (Québec, Canada). Expert evaluator for many national and international organizations (European Commission, UNICEF, etc….). Principal investigator of many funded projects (funded by: INSERM, IDRC, AECI, etc...).Several awards and numerous fellowships: the FAO Medal of Merit (Morocco) in 2007, a grant from Islamic Development Bank in 1998. She is author of many publications and is involved as reviewer and in the editorial for several journals. Executive member of many national, regional and international organizations and groups like the Moroccan Society of Nutrition (SMN), the Federation of African Nutrition Societies (FANUS), Middle East and North Africa Nutrition Association (MENANA), Association of Nutrition without Frontiers (Nutricion sins Fronteras) and the International Union of Nutritional Sciences (IUNS). She participated and organized several meetings (1st FANUS meeting, Ouarzazate, Morocco in 2007; the International Workshop on Nutrition transition and Population health, El Jadida, Morocco in 2011, 7th ANEC Conference, Marrakech, Morocco in 2016). The main current research subjects concern: nutrition transition, obesity, community nutrition, Mediterranean diet, micronutrient deficiency and Food composition and valorization of traditional Mediterranean diet.

Downloads

Publicado

2023-03-13

Edição

v. 6 n. 3 (2023): March 2023

Seção

Review Articles

Licença

Any manuscripts or substantial parts of it, submitted to the journal must not be under consideration by or previously published in any other journal or citable form. Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights or the rights of a third party. In submitting one's article in any form, the author has assigned the FFC publishing rights and has agreed to an automatic transfer of the copyright to the publisher. This is so that the FFC may create print option journals, for example, at the FFC’s discretion. If the author wishes to distribute their works by means outside of the FFC, for example within their community, they will have to place a request. 

 

Correspondence concerning articles published in Functional Foods in Health and Disease is encouraged. While derivative works (adaptations, extensions on the current work, etc.) are allowed, distribution of the modified material is not allowed without permission from the FFC.