COVID-19, Diabetes, and Obesity: Food Technology to Fight the Three-Pronged Threat

Erica Walker^*

Department of Food and Nutritional Disorders, University of New York, USA

*Corresponding Author: Erica Walker
Department of Food and Nutritional Disorders
University of New York, USA
E-mail: foodnutrition@epubjournals.com

Received: June 06, 2021 Accepted: June 19, 2021 Published: June 30, 2021

Diabetes Mellitus (DM) is a major public health concern, with a global prevalence of 8.5% and an alarming pace of increase. Following cancer and cardiovascular illnesses, DM is the leading cause of death worldwide, accounting for more than 70% of all deaths. Type 1 diabetes, which is more common in children, and type 2 diabetes, which is more common in adults, both have their own set of risk factors.

The coronavirus disease 2019 (COVID-19) pandemic, which was triggered by SARS-CoV-2, has refocused our attention on the DMaffected population. The majority of patients requiring hospitalization (60%-90%) have co-morbidities, with diabetes accounting for a large portion (17%-34 %), which is not restricted to but exacerbated by old age. These patients tend to be more susceptible to respiratory failure, have a high risk to Intensive Care Unit admission and hence showed a poor prognosis.