During the COVID lecture, I noted that obesity was observed to be one of the main risk factors for disease severity and mortality. This was supported by data from several studies, as noted here and here. In the latter study, the researchers showed that although low BMI individuals were at somewhat higher risk than normal BMI individuals, high BMI significantly increased the risk of serious disease or death.
In a more recent study from February 2022 in the prestigious journal Nature Communications, researchers from the United Kingdom confirmed this association between BMI and COVID-19 mortality.
Importantly, they also reported that ethnicity was also a major contributor. Indeed, the association of BMI with COVID-19 mortality was much higher among Black, South Asian, and other ethnic minority groups.
The authors could not explain why obesity and ethnicity were associated with greater COVID-19 mortality. However, they suggest that healthcare professionals should consider these findings as they develop policies and programs for ethnic minority groups who are at risk for obesity.
As we discuss the role of the food industry in the obesity epidemic, we will be mindful of this issue.
Image from clevelandclinic.org