COVID-19 and Fast Foods Consumption: a Review

Bohlouli, Jalal; Moravejolahkami, Amir Reza; Dashti, Marjan Ganjali; Zehi, Zakiyeh Balouch; Kermani, Mohammad Ali Hojjati; Borzoo-Isfahani, Mohammad; Esfahani, Nimah Bahreini

doi:10.1080/10942912.2021.1873364

Cited by 22 publications

(20 citation statements)

References 65 publications

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“…The percentage of individuals with the appropriate consumption of whole grains did not exceed 40% in G1 and G2, while in G3 it was significantly higher (47.5%), but still insufficient. The positive influence of whole grains on improving immune function is observed [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

The Role of Resilience and Basic Hope in the Adherence to Dietary Recommendations in the Polish Population during the COVID-19 Pandemic

et al. 2021

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(1) Background: The COVID-19 pandemic exerts a negative influence on dietary behaviors, which may lead to health deterioration. Dietary behaviors may be determined by psychological characteristics, such as basic hope and resilience, which facilitate the effective adjustment to new difficult conditions. The professional literature includes no research on the role of basic hope and resilience in the context of undertaken dietary behaviors in the situations of mental load associated with pandemics. The study aimed at the description of the dietary behaviors of individuals with various intensities of the discussed psychological characteristics (basic hope and resilience); (2) The observational cross-sectional online questionnaire study was conducted with the participation of 1082 adult Polish inhabitants. Three psychological scales were used: PSS-10, the Brief Resilient Coping Scale (BRCS) and BHI-12 questionnaire. The assessment of the adherence to dietary recommendations was performed with the present authors’ Dietary Guidelines Adherence Index (DGA Index); (3) Results: The value of DGA Index was variable depending on the psychological profile of study participants. The highest adherence to the principles of appropriate nutrition was observed in individuals characterized by the ability to cope with difficult situations and those who quickly adapted to new changing circumstances. The DGA Index values became poorer with the deterioration of the coping ability as regards stress and mental load; (4) Conclusions: Nutritional education during pandemics should encompass the psychological profile of the patients. It requires the implementation of a different psychodietetic approach which will facilitate a more effective introduction of a well-balanced diet.

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Section: Discussionmentioning

confidence: 99%

The Role of Resilience and Basic Hope in the Adherence to Dietary Recommendations in the Polish Population during the COVID-19 Pandemic

et al. 2021

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“…Nonetheless, poor eating habits were noticed such as changes in meal frequency and increased snacking with comfort foods (food bringing emotional comfort). It shows that alteration in dietary habits during the pandemic are at higher risk of further complications ( Bohlouli et al, 2021 ).…”

Section: Influence Of Junk Food During Covid-19 Pandemicmentioning

confidence: 99%

Junk food-induced obesity- a growing threat to youngsters during the pandemic

Dhanasekaran

Ganamurali

et al. 2021

Obesity Medicine

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Introduction Obesity has been declared an epidemic that does not discriminate based on age, gender, or ethnicity and thus needs urgent containment and management. Since the third wave of COVID-19 is expected to affect children the most, these children and adolescents should be more cautious while having junk foods, during covid situations due to the compromise of Immunity in the individuals and further exacerbating the organ damage. Methodology A PAN India survey organized by the Centre for Science and Environment (CSE) among 13,274 children between the ages 9–14 years reported that 93% of the children ate packed food and 68% consumed packaged sweetened beverages more than once a week, and 53% ate these products at least once in a day. Almost 25% of the School going children take ultra-processed food with high levels of sugar, salt, fat, such as pizza and burgers, from fast food outlets more than once a week. Children and adolescents who consume more junk food or addicted to such consumption might be even more vulnerable during the third wave, which will significantly affect the younger category. Conclusion There is an urgent need to spread awareness among children and young adults about these adverse effects of junk food. There is no better time than now to build a supportive environment nurturing children and young adults in society and promising good health.

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“…Hishiki et al [63] indicated that a probiotic strain of LAB, Pediococcus acidilactici K15, has a beneficial effect on the prevention of respiratory tract infections just for children who eat less than two fermented food or yogurt items per week. According to findings, probiotic-based and fermented foods are beneficial for the prevention and treatment of viral diseases, however, these effects should be investigated in SARS-CoV2 infection [64].…”

Section: Major Effects Of Probiotic-containing and Fermented Foods On Viral Infectionsmentioning

confidence: 99%

The efficacy of probiotics on virus titres and antibody production in virus diseases: A systematic review on recent evidence for COVID-19 treatment

Mirashrafi

Moravejolahkami

Zehi

et al. 2021

Clinical Nutrition ESPEN

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Background & Aims There are some studies indicating the effects of probiotic-containing foods or supplements on viral diseases. We aimed to conduct a rapid review of probiotics with specific emphasis on their potential for early administration in patients at greater risk of SARS-CoV-2 infection. Methods We searched on PubMed, EMBASE, Google Scholar, Science Direct, Scopus and Web of Science up to February 2021 to identify interventional and observational studies documenting the effects of probiotics strains on interleukins, virus titers, and antibody production with a focus on probiotic-containing foods (PROSPERO Registration ID. CRD42020181453). Results From a total of 163 records, 21 studies were classified into three domains based on the efficacy of probiotics on 1) the level of interleukins (n=7), 2) virus titers (n=2), and 3) interferon (IFN) and antibody production (n=12). The suppuration of pro-inflammatory interleukins and type I INF production seemed to be the main anti-viral effect of probiotics. Nine studies also indicated the beneficial effects of probiotics and fermented foods on viral diseases. Conclusion Based on evidence, some probiotic strains may be useful in viral infections; randomized trials are needed to confirm these findings.

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COVID-19 and Fast Foods Consumption: a Review

Cited by 22 publications

References 65 publications

The Role of Resilience and Basic Hope in the Adherence to Dietary Recommendations in the Polish Population during the COVID-19 Pandemic

The Role of Resilience and Basic Hope in the Adherence to Dietary Recommendations in the Polish Population during the COVID-19 Pandemic

Junk food-induced obesity- a growing threat to youngsters during the pandemic

The efficacy of probiotics on virus titres and antibody production in virus diseases: A systematic review on recent evidence for COVID-19 treatment

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