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Impact of ultra-processed food intake on the risk of COVID-19: a prospective cohort study
Frequent consumers of ultra-processed foods may be at risk of developing COVID-19 infection.
This study determined the risk of contracting COVID-19 infection between consumers and non-consumers of ultra-processed foods. Up to 41,012 UK men and women enrolled for this study and volunteered information about their eating patterns and COVID-19 status.
Researchers discovered that lovers of ultra-processed foods had high tendency of being infected with COVID-19. This study concluded that upping our rate of consumption of ultra-processed foods may raise our chances of developing COVID-19 infection.
Research Summary Information
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2023
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Lihui Zhou, Huiping Li, Shunming Zhang, Hongxi Yang, Yue Ma, Yaogang Wang
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School of Public Health, Tianjin Medical University, No. 22, Qixiangtai Road, Heping District, Tianjin, 300070, China. Department of Clinical Sciences in Malmö, Lund University, Malmö, Sweden. Department of Bioinformatics, School of Basic Medical Sciences, Tianjin Medical University, Tianjin, China. School of Public Health, Tianjin Medical University, No. 22, Qixiangtai Road, Heping District, Tianjin, 300070, China. YaogangWANG@tmu.edu.cn.
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Yes, Free full text of study was found:
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