According to the World Health Organization (WHO), obesity is defined as a condition in which percentage of body fat (PBF) is increased to an extent in which health and well-being are impaired, and, due to the alarming prevalence increase, declared it as a “global epidemic” [35]. It is characterized by a state of low-grade, chronic inflammation, in addition to altered levels of circulating nutrients and metabolic hormones. The condition of obesity is a multifactorial pathology that can be related to an altered nutritional behaviour or secondary to genetic, hypothalamic, iatrogenic or endocrine disorders [36]. Underlining the importance of nutritional behaviour, it depends directly on food nutritional quality. Obesity is considered as a malnutritional status due to the poor quality of the diet. The chance to get healthy foods is largely determined by one’s own profitability. Nowadays, the most vulnerable communities fight disadvantage conditions because of socioeconomic, educational, and environmental disparities. People, who follow a poor quality of diet combined with economic disparity, are at major risk of obesity. The expansion of fat mass, in turn, is linked to various chronic diseases, including cardiovascular disease and diabetes. In the context of Covid-19 pandemic, these conditions affect severe outcomes from SARS-CoV-2 infection, as well as contribute to increasing the risk of mortality in general [37].