Consumption of ultra-processed foods increases risk of COVID-19 Coronavirus Disease COVID19 Diet Food Healthcare ImmuneSystem Microbiome Nutrition ultraprocessed food lunduniversity TJMU_China
By Dr. Priyom Bose, Ph.D.Aug 21 2022Reviewed by Benedette Cuffari, M.Sc. The rapid transmission of the severe acute respiratory syndrome coronavirus 2 , the causal agent of the coronavirus disease 2019 pandemic, has immensely affected the global healthcare sector and economy. Additionally, the incidence of long COVID, which involves the persistence of symptoms for more than three months, has significantly affected millions of individuals.
Nutrition is the key source of energy and is considered to be a major determinant of human health. A balanced diet is associated with maintaining a healthy gut microbiome, which is an important factor that regulates the immune system. Typically, UPFs contain high levels of saturated fats, sugars, trans fats, and salt. Additionally, these products contain a low amount of protein, dietary fiber, vitamins, and minerals.
Scientists have noted a scarcity of evidence related to the relationship between UPF consumption and the risk of COVID-19. Considering this gap in research, a recent European Journal of Nutrition study explored the association between UPF consumption and the risk of SARS-CoV-2 infection. For the 24 hours dietary assessment, the online dietary questionnaire was recalled a minimum of two times and a maximum of five times. The current study measured the association between UPF consumption, as indicated by the percent daily gram intake, and SARS-CoV-2 infection using a multivariable logistic regression that was adjusted for potential confounders.
Some of the mechanisms that link UPF intake and increased risk of COVID-19 include enhanced levels of sugars and trans-fat, which stimulates pro-inflammatory effects. This condition could adversely affect the synthesis and function of immune cells.
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