Research
Hormonal
High intake of omega-6 fatty acids and fructose, combined with obesity, creates a chronic low-grade inflammatory state that increases susceptibility to and severity of COVID-19.
To reduce the risk of severe illness from respiratory infections, focus on reducing ultra-processed foods, sugary drinks, and seed oils. Prioritize whole foods, fruits, vegetables, and healthy fats to lower chronic inflammation, which is a key driver of disease severity.
ModerateSupportsMEDIUM confidence
Today's diet is high in omega-6 fatty acids and deficient in omega-3 fatty acids; this, along with a high fructose intake, leads to obesity, which is a chronic state of low-grade inflammation.
Why this rating
Based on a commentary synthesizing multiple studies, not a single primary trial.
Source
Genetic Variation, Diet, Inflammation, and the Risk for COVID-19
Artemis P. Simopoulos · Lifestyle Genomics · 2021
DOI 10.1159/000513886
narrative_reviewCited 28×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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