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Relation of Dietary Factors with Infection and Mortality Rates of COVID-19 across the World
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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Paris
2020
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| 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 |
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