Role of Foods in Hypoxia and Hypoxemia

Authors

  • Swapan Banerjee Department of Nutrition, Seacom Skills University, Kendradangal, Birbhum, West Bengal, India.
  • Suparna Das Department of Home Science, University of Calcutta, Kolkata, West Bengal, India.
  • SK Azgar Ali Department of Nutrition, Seacom Skills University, Kendradangal, Birbhum, West Bengal, India
  • Manish Taywade Department of Community Medicine & Family Medicine, All India Institute of Medical Sciences Bhubaneswar, Orissa, India.

Abstract

Hypoxia (low oxygen in tissues) and hypoxemia (low oxygen in the blood) are usually correlated with improper lung function and respiratory disorders. Further, they are often observed and diagnosed among people suffering from anemia, cardiovascular and renal diseases, obesity, diabetes, and other lifestyle disorders. Moreover, some deadly infections and inflammatory conditions caused due to pathogens, mainly SARS-CoV-2, have become a significant concern in the COVID-19 pandemic from 2020 commencement till ongoing 2021. Our study focuses on some readily available foods that can directly or indirectly generate or help produce oxygen for general people and patients suffering from the above health complaints. We surveyed online and selected some related literature from the open-access databases using specific phrases cum keywords to review and analyze despite insufficient data. We found that some selective almost daily consumed vegetables, fruits, animal foods, some herbs (used as spices), or detox preparations can generate or elevate the oxygen level in a human body. A balanced diet, daily exercises, and a positive mindset are essential to be healthy always. Still, tentative oxygen-generation roles of some foods may be the nutritional approach towards hypoxia or hypoxemia during various disorders and infections. As per treatment protocol, both states should always be under medical supervision by a physician or medical institution. Apart from modern medicine, more research is needed in food and nutrition considering the global growing cases of hypoxia and hypoxemia.

How to cite this article: Banerjee S, Das S, Ali SKA et al. Role of Foods in Hypoxia and Hypoxemia. J Adv Res Food Sci Nutr 2021; 4(2): 1-8.

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Published

2021-09-30

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Vol. 4 No. 2 (2021): Journal of Advanced Research in Food Science and Nutrition

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Review Article

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