Relation of Dietary Factors with Infection and Mortality Rates of COVID-19 across the World

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OBJECTIVE: Poor dietary habits are considered to be the second-leading risk factors for mortality and disability-adjusted life-years (DALYs) in the world. Dietary patterns are different based on cultural, environmental, technological, and economic factors. Nutritional deficiencies of energy, protein...

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Detalles Bibliográficos
Autores principales: Abdulah, Deldar Morad, Hassan, A. B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Paris 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597421/
https://www.ncbi.nlm.nih.gov/pubmed/33155630
http://dx.doi.org/10.1007/s12603-020-1512-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597421/
https://www.ncbi.nlm.nih.gov/pubmed/33155630
http://dx.doi.org/10.1007/s12603-020-1512-3

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