Indian food habit & food ingredients may have a role in lowering the severity & high death rate from COVID-19 in Indians: findings from the first nutrigenomic analysis

BACKGROUND & OBJECTIVES: During the COVID-19 pandemic, the death rate was reportedly 5-8 fold lower in India which is densely populated as compared to less populated western countries. The aim of this study was to investigate whether dietary habits were associated with the variations in COVID-19...

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Detalles Bibliográficos
Autores principales: Barh, Debmalya, Aburjaile, Flávia Figueira, Tavares, Thais Silva, da Silva, Miguel Etcheverria, Bretz, Gabriel Pissolati Mattos, Rocha, Igor Fernando Martins, Dey, Annesha, de Souza, Renan Pedra, Góes-Neto, Aristóteles, Ribeiro, Sérvio Pontes, Alzahrani, Khalid J., Alghamdi, Ahmad A., Alzahrani, Fuad M., Halawani, Ibrahim Faisal, Tiwari, Sandeep, Aljabali, Alaa A. A., Lundstrom, Kenneth, Azevedo, Vasco, Ganguly, Nirmal Kumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wolters Kluwer - Medknow 2023
Materias:
Practice: Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10438415/
https://www.ncbi.nlm.nih.gov/pubmed/37102510
http://dx.doi.org/10.4103/ijmr.ijmr_1701_22

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10438415/
https://www.ncbi.nlm.nih.gov/pubmed/37102510
http://dx.doi.org/10.4103/ijmr.ijmr_1701_22

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